I found a pack of three trays at the DOLLAR TREE $1.25, that fit in the drip pan perfectly, you just have to fold down the edges on top and it slides right in.
Thanks for the recipe. Ribs look AWESOME! Going to have to try this recipe for Country Style Ribs. Most main stream recipes instruct to Smoke until around 170F (ish), then wrap in foil or place into a wrapped foil pan with a braising liquid of some sort, then continue to smoke till IT reaches the 205-210F range. In my experience, I found that the braising method can severely dry the ribs out, making them tough, no matter which braising mixture I have used. Also using a quality probe, but end results are not as tender and juicy as I’ve seen in most videos. Will try to reduce the Target Temp, as suggested in your video. Next time I make these ribs, I’m going to try your recipe, remove from the WFG once the IT reaches around 185F, and see how tender they are at that internal temp. Most swear by braising, but unless I’m doing something wrong, braising just isn’t working for me.
I haven't used the griddletop for steak, but it would sear it nicely. Honestly the best way to ensure a rare/medium rare steak w/ a good sear would be to do a "reverse sear method" and use the roast function to "oven cook" it to like 110 and then remove the steak and set it to grill on high, let it do a full preheat and then sear them. That's how I have always done my thicker steaks like a "Tomahawk" to ensure proper inside temp and have a good outside sear.
I found a pack of three trays at the DOLLAR TREE $1.25, that fit in the drip pan perfectly, you just have to fold down the edges on top and it slides right in.
Nice! Thanks for the info! Hopefully other Ninja Owners will see this
Thanks for the recipe. Ribs look AWESOME! Going to have to try this recipe for Country Style Ribs. Most main stream recipes instruct to Smoke until around 170F (ish), then wrap in foil or place into a wrapped foil pan with a braising liquid of some sort, then continue to smoke till IT reaches the 205-210F range.
In my experience, I found that the braising method can severely dry the ribs out, making them tough, no matter which braising mixture I have used. Also using a quality probe, but end results are not as tender and juicy as I’ve seen in most videos. Will try to reduce the Target Temp, as suggested in your video.
Next time I make these ribs, I’m going to try your recipe, remove from the WFG once the IT reaches around 185F, and see how tender they are at that internal temp.
Most swear by braising, but unless I’m doing something wrong, braising just isn’t working for me.
Good luck! I sure love them this way, hope you do too
Great idea with the raised grate. Have you done steaks on the flat surface? Is it possible to cook a steak with a good sear and rare inside?
I haven't used the griddletop for steak, but it would sear it nicely. Honestly the best way to ensure a rare/medium rare steak w/ a good sear would be to do a "reverse sear method" and use the roast function to "oven cook" it to like 110 and then remove the steak and set it to grill on high, let it do a full preheat and then sear them. That's how I have always done my thicker steaks like a "Tomahawk" to ensure proper inside temp and have a good outside sear.