Until they're at least 1/2 - 3/4 grey. Pile them to one side and put the on the grill meat so it's not over them. Get yourself a meat thermometer. Pitmaster X on YouTube https://www.youtube.com/user/BBQpitmasterx Malcolm Reed's 'How to BBQ right' https://www.youtube.com/user/howtobbqrightand Kosmo Q https://www.youtube.com/user/KosmosQ1
This one was cooked recently to the same level, went to buy a bbq today but the flippin queue was long and could not be bothered. Rack of ribs are very nice
And when I’ve got a little more time, this is a £55 organic rib of beef, cooked medium rare, oh and btw @Mac thats also. 12” chefs knife
I’m having another go tomorrow. Got some bbq ribs, 45 min in oven apparently, plus some porks kebabs and some sausages.
What’s happening here fellas & @Mac? Had in for 20 mins and was amp I by like a bastard with lid on, vents open top and bottom. Have finished cooking now but a fair amount of coal seems not to have taken?! It’s a bag you just light
Forget those bags. Get yourself a chimney firestarter, some decent lumpwood or big block charcoal and some firelighters. You also have to consider grilling (what your were doing wasn't BBQing) as an exercise in fire management. You can't really do that with the bags unless you empty them out to start with or rearrange the coals when the bag's burnt away. https://www.diy.com/departments/blooma-charcoal-barbecue-starter/1861038_BQ.prd https://www.diy.com/departments/homefire-firelighter-0-3kg/5017974010121_BQ.prd
I'm a chippy by trade and on one job I was on I was sanding a big old oak floor. The bloke in charge of the job asked me if he could have the sawdust, but not the dust from the the first couple of sandings of course. Anyway I told him to fill his boots, which he did, so later on I had to ask him why he wanted it, cos he couldn't use it for animal bedding I would have thought. Anyway he told me that what he does is make various marinades or glazes as he called them, and marinates his meat overnight. He then puts the oak dust into old Chinese takeaway foil trays which he puts at the bottom of the barbi (I'm guessing no coals), sets the dust alight and puts the meat on the grill shuts the lid and smokes it. He told me it tastes brilliant. Never tried it myself though.
Got some local farm ribs today, mate my own rub and now in the fridge for tomorrow’s cook. Plan was coals on one side, 20 mins then meat on other side. Try and keep about 200-250 deg. 4 hrs. Bbq sauce lady 20 mins. Any tips? Sending wife out to try and find some hickory wood for smoking and extra coals in case. May be a garden centre trade off I don’t need foil do I? If it all goes tits there’s always the oven....