British BBQ Society Forums

Hi

New member here.

We have a Weber Go Anywhere we use mainly for camping and its great for Burgers etc over direct heat but now
I would like to have a go at some ribs using indirect heat.

A complete beginner to this method and seeking some advice.

Not looking at doing massive ribs obviously due to the size of the go anywhere but just a couple of small racks.

Any help would be appreciated.

To be honest you may struggle on such a small unit. Does it have adjustable vents? Chuck the coals down 1 end and some loin ribs down the other. I'd say put a curtain of silver foil in between the coals an ribs too.

We had an attempt on Saturday and it worked ok'ish.

The two things I learnt were:

Another hour cooking would of been better

As suggested, some tinfoil between the coals and ribs.


Anther go next weekend and hopefully we will have it nailed.

drewk1 wrote:We had an attempt on Saturday and it worked ok'ish.

The two things I learnt were:

Another hour cooking would of been better

As suggested, some tinfoil between the coals and ribs.


Anther go next weekend and hopefully we will have it nailed.

If it worked straight away you'd have nothing to learn and work for, taking the statisfaction away when you crack it! Loin ribs I'd say smoke 1 hr, foil 1hr, finish in sauce 30 mins. That's a ballpark obviously.

There was a pretty interesting article on TMBBQ today about ribs on direct heat, basically said brine em then 60 mins and you're golden - http://www.tmbbq.com/sixty-minute-ribs/

Might be more relevant to the thicker cut ribs you get in the US though