Behad, sent a couple of emails, I'm also in the chat #houstonrockets. started the weber, but it keeps going out, think i might pour some petrol on Smeg
Smeggy, you need to get one of those chimney style prestarters. It is basically a cylinder about a foot and a half tall with a wire screen about 2 inches off the bottom. You stuff papers or other combustible material in the bottom part and fill the top with charcoal. It does a magnificent job of gettin the coals going without lighter fluid(petrol) or whatever. If not, go ahead and use some fluid on the charcoal, but let it burn off real good before you put the grill back on or put the food on. just my .02
things seem to be going ok now, just behind big time, think my problem was too much wind, put it behind a few things and the charcoal starting glowing eventually, added the wood and then the ribs, certainly smells good, probably cooking for at least 1.5 hours now, luckily no one is here yet, is there anyway to speed them up without becoming tough.
What kind of do u do to wake up a quarter to 4 in the morning, and start working a 5am on a saturday morning?! Same kind of question going to Smeg.A BBQ at 4am?! ...After thinkiong about it,I guess u're living in the southern hemisphere?... ALA
Such is the life of a refinery shift worker. Get up at 3:45, check the BBS for 10 minutes, get ready for work in 30, 30 minutes to get here, and 5 minutes to get from the gate to the control room. And that concludes the hardest part of my day: showing up on time. It's all downhill from here. Smeg, you can't rush ribs...you just can't. They'll char on the outside while not attaining the tenderness you desire. It sounds like you have things under control, just have another Fawsters and relax!
seems be ok, Mrs Smeg is starving though and that is tough to stop, i reckon 20 mins more max before i get lynched
Could be worse...it could be your ribs out there on the fire! (Which might just happen if you don't get some food on the table!)
the side down close the charcoal etc is cooked great, the other side is not, just finsishing them off in the outdoor oven, i will admit only partial defeat due to the weather and my poor weber skills, i will get better. just needed another hour and i suspect they would be bonza, but when 10 people are waiting democracy sucks
You rushed them....ribs take a long time. Relax, it's your first time. Everyone gets excited and gets them off too quickly the first time. Ummm....that didn't sound right.
oven for 15 minutes and they turned out pretty good for first time, they were a fraction spicy for some, and compared to yours a fraction dry, but everyone else loved them apart from the wait, so need to work on the rub, but in short just need to get a bit better heat from the weber and give myself a bit more time
Time and patience is the key that separates the noobs from the professionals. It's hard to develop just the right bbq karma and enjoy your adult beverage in a relaxed state when the masses are screaming for their food. Sounds like it turned out pretty well though, and will be even better next time around.
