Slow-cooking in stainless bbq. didn't work!
We regularly cooked ribs in our former cast-iron gas barbecue with indirect heat; left one burner on and slow-cooked on indirect heat for a few hours. After 2-3 hours they just fell off the bone-really good!
At Christmas, we got a nice new stainless barbecue and thought we'd try ribs on it last week-same method of cooking. Well, they didn't cook at all! After 3 hours,they were still cold and pink inside.
What went wrong?
Now, it is winter here but we barbecue on our enclosed patio and it was 2C with stong sun that day, if that matters.
We were so dissappointed. Is there something different in the heat conductivity of this kind of barbecue or do we just need to adjust our cooking for a stainless hood OR does that even matter at all?
Any ideas are greatly appreciated.