Aussie BBQ Forum

hey guys - thanks for the links!

Hey,

Reviving a dead thread here - could I get a link to the ProQ user guide as well?

Cheers

No, didn't use a water pan this time - from what I've read the water pan helps with stabilising temperatures, but with snake method I hardly had to crack the lid open.

Will try to get them in a full rack the next time and see if that does better! Will also try using a water pan

Hi all, Ribs were on the cooker for about 8 hours in total, cooked to temperature internal temp 203F - was sitting at 165F for ages!! Learnt that I should definitely be stripping the skin layer off the top, it was so hard by the time the ribs came off the cooker that I felt it could have been classe...

Hey guys, Went 1/2 and 1/2 with the removal (2 on 2 off) - guess i'll check to see what my preference is as these ribs have a good amount of meat on them. Had checked the amazingribs.com resource - but when I trimmed it the last time I tried beef ribs I was left with very little meat off the bone. D...

Hi all, Saw some great beef ribs at a local butcher today and picked up a few to chucked on the BBQ for low and slow tomorrow. Question I have is should I or do I need to remove the top layer (fat/skin?/not really sure...) of the ribs? http://i59.tinypic.com/2napn68.jpg http://i62.tinypic.com/k0nak4...

Hey Nath,

Good spot on the trivet -just measured up the trivet and I think you're right ... bought a Q Roasting Trivet instead of a Family Q Roasting Trivet...

Did a bit more research and found the solution to getting additional space! Rib racks (doh)!

Hi all, After lurking on this forum and feeling inspired, I recently did a first 3-2-1 pork ribs cook on a Weber Q320 (plus A-Maze-N smoker) and I was extremely happy with the results. Had no problems at all holding 225F for the entire time, and the A-Maze-N added that extra smoky flavour that I was...