Comments on: Privacy Policy https://cooking-outdoors.com/privacy-policy/ Cooking Outdoors Learn Grilling, BBQ, and Dutch Oven Cooking Sat, 09 Aug 2014 15:03:24 +0000 hourly 1 https://wordpress.org/?v=6.9 By: Gary House https://cooking-outdoors.com/privacy-policy/#comment-120643 Sat, 09 Aug 2014 15:03:24 +0000 http://www.cooking-outdoors.com/?page_id=749#comment-120643 In reply to Moe Moeller.

Moe,

I it certainly my pleasure! I really appreciate everyone who takes the time to contact me. As far as your rib cook goes, I would shoot for a little lower temp say 300° – 325° for a longer period of time to allow the tissues to break down slowly. Keep in mind that you are only using bottom heat and that will cook you ribs a little unevenly if you are not careful. Typically you cook in a Dutch oven with top and bottom heat, so keep an eye on the moisture content (Whatever you are using) to make sure it doesn’t dry out and perhaps flip your ribs halfway through. Just speculating on my part though as I cook mostly with charcoal.

Hope that helps!

Gary

]]> By: Moe Moeller https://cooking-outdoors.com/privacy-policy/#comment-120628 Sat, 09 Aug 2014 04:26:52 +0000 http://www.cooking-outdoors.com/?page_id=749#comment-120628 Gary,
Was I ever shocked to get such a quick response on where to find the McCormick’s 5 pepper blend. It is so thoughtful of you to help people such as myself learn to cook outdoors.
I received my Camp Chef 7 quart DO today. Seasoned it today. Tomorrow plan to do the ribs. My question is. What temperature should I apply the heat with my LP burner for about 2 hours. I bought the Camp Chef because of the slot for the thermometer to assist in my learning. I will do most of my out door cooking with a LP stove. I am thinking 350 degrees for about 2 hours. I will be buying a Camp Chef 2 burner with all of the options in the near future.
I can not express how thankful I am.

Moe

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