Originally Posted By Serenity_Now
In a conventional BBQ do you guys recommend slow cooking dry rubbed baby backs off of the burners? I tried a batch this weekend (inspired by this darn thread) and they were a tad overdone with the three burners as low as they would go.... The min temp I could maintain with all burners on low was ~400F

Anyone cook on the off side of the que?


For low & slow you usually want one burner on low and the rest off, food well away from the burner. Let 'em sit and think about life for a few hrs then when they seem sufficiently tender sauce 'em and turn all the burners up to caramelize a bit.

That said, my little sister (yeah, she's in her 50s now but still my little sister) makes great ribs by simmering them in a pot of water for a while and a few minutes on a gas bbq. Doesn't work for me, I need 4-6 hrs and charcoal. Then again my ribs taste better, if I say so myself smile

Last edited by bridgman; 08/08/15 06:40 AM.
M60ti, VP180, QS8, M2ti, EP500, PC-Plus 20-39
M5HP, M40ti, Sierra-1
LFR1100 active, ADA1500-4 and -8