clw2613
Member
- Messages
- 19
- Grill(s) owned
- Bull
Thinking back to my charcoal grill days, I often cooked pork ribs using charcoal and oak. There was little ability to control temperature so the grill got very hot.
I always took them off of the grill when the meat had pulled back, exposing the ends of the bones. They were always "falling off the bone tender".
Since acquiring the RT700 over a year ago I have not yet achieved that result using the 3 2 1 method.
Next time I think that at the wrap stage, I will bump the temperature up to 275 or 300 for the final 3 hours and see what happens.
Comments?
I always took them off of the grill when the meat had pulled back, exposing the ends of the bones. They were always "falling off the bone tender".
Since acquiring the RT700 over a year ago I have not yet achieved that result using the 3 2 1 method.
Next time I think that at the wrap stage, I will bump the temperature up to 275 or 300 for the final 3 hours and see what happens.
Comments?