Hi Dr. BBQ:
I noticed a lot of your recipes say to keep the grill on 375 degrees, would this be the same for charcoal grills as well? For example, your Championship Rib recipe. How many hours would these ribs take to cook and at what degrees? I have a standard Weber Grill, probably only enough room for one slab of baby back, maybe two if they’re stood up. Please let me know.
When I write a recipe I try to make it adaptable for all grills and smokers. When I refer to a temp like 375, I’m talking about the temp at the grate level near the meat. The best way to check for most grills is with an oven thermometer or one of those with the extension cord so the probe is in the cooker and the readout is outside. That way you can monitor the temp without opening the lid. If you have the temp at the grate level as described in the recipe the times should be pretty good.