bottom of the grate that the food sits on. pits dont have to be much. the
one i used i made myself, from a recycled home heating oil storage tank. it
was free and the top had already been cut off for me. the important things
are:
1. Make sure that the food sits high enough over the fire (mine is at least
two feet) This style of bbq is called slow and low. We are not looking to
grill anything. We want the low heat and the smoke to do the work.
2. Make sure you can control the air flow into it to control the heat.
-----Original Message-----
From: Harkins, Patrick [mailto:[EMAIL PROTECTED]
Sent: Monday, June 14, 2004 9:51 AM
To: CF-Community
Subject: RE: ribs recipes
Sounds good! I'm going to have to read up on bbq pits. Seems I'm missing
something here. Do you use a thermometer?
-Pat
-----Original Message-----
From: John Stanley
snip...
4. Slow cook them indirectly over low heat. This is the method I used. It is
called the 3-2-1 method:
Start a small fire on one side of the pit. Cover the pit and let it come
up to temp (the whole process cooks at between 200-250 degrees). Put the
rubs on.
Turn them every hour for the first three hours. Every time you turn
them, baste both sides with the rest of the rub mixed with equal parts
vinegar and water. This mixture should be very watery. After the first three
hours are up, remove the ribs and put them in foil. Return them to the pit
for another two hours in the foil. Then remove them from the foil for the
last hour.
That is it. If you keep the temp below 250 and get some good smoke from the
fire, these should be great ribs. They are so good, they dont even need
sauce.
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