Posted: 6/28/2026 6:42:57 PM EDT
Kept it simple, 'bout half a chimney of briquettes piled up under the chops and turned them every five minutes or so until they hit 150° internal.   
|
|
I build a fire on one side too. But it's big and screaming hot. I put the chops on the other side with the rib facing the fire. Close the lid with the vent over the fire. I flip once at about 6-9 min depending on the thickness of the chops. Keeping the bone facing the fire. Total time on the grill to about 150 is 12-15 min. Give or take of course. I cut the loins out for the kids and I eat the ribs while I plate. lol |
|
Attached File One turn and it was about five on one side and three on the other. These were a little thinner than the Publix usually has em. I got distracted and wouldn’t have let them go three on the second side but they did. Pulled about 150 and they went up to about 160 resting. |
Joined:
Sep 2022
Posts:
2960
EE: 0% (0)
USA
|
Originally Posted By voyager3: It looks like the most important parts of grilling are a contactless thermometer for the grill and instant read meat thermometer. Smoking on the other hand, how do people manage to keep the temperatures consistent? You have to balance the amount of charcoal/wood with the position of the vents. Or you just let your pellet smoker do it for you 
|