- Official Post
I got some Cape Grim ribs from my local butcher which came in a plastic bag, not vac sealed, just sealed normally. There was a label saying to cook in your oven at 130c for 3 hours in the bag. No way was that going to happen here.
In to the kamado at 2pm today with some grape vine sticks to add a bit of smoke and they came out at 7pm. I used the mighty Wang QMaster controller to keep the pit at 115c most of the time but increased it to 130 later. I foiled them at an internal temp of 83c because it was getting towards dinner time. I cut off enough for dinner and put the rest back in the pit for another hour, wrapped in baking paper and foil and they got up to 93c. That's for left overs tomorrow.
Boy, they don't look big when they are raw but they get a whole lot bigger during the cook and pulled right off the bone. They weren't fall apart tender but they were very tasty.