Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

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rogan
Yesterday was my first proper go at 'low & slow' on my weber kettle with the charcoal baskets inside.

I got a pork belly but made a complete mess of it:
- didnt have a knife sharp enough to remove the skin without also removing a significant proportion of the fat on top (will ask butcher to do it next time)
- there was still a small rack of ribs? (bones?) attached on the bottom which i also made a pigs ear of removing.
It was pretty fucked by the time I'd done that so decided to cube it up for burnt ends.
- 3.5hrs in a rub
- 1hrs in a bbq sauce covered in foil
It was tasty but nowhere near as 'melt in the mouth' as I expected/wanted.

I think my temperature control was pretty poor (only had the webers lid gauge to go off) so I think i probably cooked in too hot in the first 1-2 hours and theres no going back from there.

Ordered a digital thermometer with multiple probes..

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ChasnotRobert in reply to @rogan

I've had good results with pork shoulder on the Weber. Last one was on for about 4 hours, not as low or slow as ideal but result was fine.

I started it in a tray with some cider and covered, and then gave it an hour or so on the rack with some woodchips to get a bit of smoky bark going.
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umop3pisdn in reply to @rogan

Took me ages to realise how little charcoal you need to have burning to get low temps

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