Qview - the ribs were pre-mangled...kind of fitting for the storm too!
this was very early on with the storm before the heavy stuff hit, which didnt come until well after dark.
Since it wasnt that bad of a storm for us, the "we survived our first round of severe weather celebration" was to get them ribs done. Used some local rub called Java Booty Rub (www.stjohnspice.com) All I have is the Weber Kettle and for ammo - the AMNPS (used apple tonight-awesome smell)
I place the pellet box directly on top of the wing thing that clears the lower vents off - that way it gets the best draft going for the pellets to do their thing. Of course this means a bit of work to regulate temps with the upper vent - but it's all do-able! Since they were a hacked up batch from the store, i did a version of the 3-2-1 method I like to call 2 1/2 at around 240 degrees.
They turned out a tad bit crispy, which was a great thing. Not how I do a rack, but this was perfect for dinner. (burp)
Bottom line is that we had no issues during the storm and heard of no one getting hurt from it either and that's what counts. Plus I did get to do up some ribs and had them for dinner - sorry no money shot but still some left - maybe a lunch pic tomorrow.
I did learn alot from the storm - things I need to do different for the next one in terms of being better prepared.
John
this was very early on with the storm before the heavy stuff hit, which didnt come until well after dark.
Since it wasnt that bad of a storm for us, the "we survived our first round of severe weather celebration" was to get them ribs done. Used some local rub called Java Booty Rub (www.stjohnspice.com) All I have is the Weber Kettle and for ammo - the AMNPS (used apple tonight-awesome smell)
I place the pellet box directly on top of the wing thing that clears the lower vents off - that way it gets the best draft going for the pellets to do their thing. Of course this means a bit of work to regulate temps with the upper vent - but it's all do-able! Since they were a hacked up batch from the store, i did a version of the 3-2-1 method I like to call 2 1/2 at around 240 degrees.
They turned out a tad bit crispy, which was a great thing. Not how I do a rack, but this was perfect for dinner. (burp)
Bottom line is that we had no issues during the storm and heard of no one getting hurt from it either and that's what counts. Plus I did get to do up some ribs and had them for dinner - sorry no money shot but still some left - maybe a lunch pic tomorrow.
I did learn alot from the storm - things I need to do different for the next one in terms of being better prepared.
John
