So a couple weeks ago I did my first solo pork butt, the other day I ran across a good deal on pork ribs, so I grabbed two racks and called my parents to setup some dinner plans.
I used the rub courtesy of Chef Jimmy. Was really good on the pork butt so I figured it'd be just as tasty on the ribs. Thanks again!
Sorry I don't have any "before" qviews for you, but we all know what a decent rack looks like right?
Rubbed with mustard, put a generous coating of the rub on and wrapped for a few hours. Got the charcoal going (BTW, walmarts deal for memorial day was great, sadly I only had enough extra cash for 2 of the 2 packs), and went to put the ribs out. For those who didn't see my last post, the sidebox is MIA at the moment so I'm having to do indirect smoke in the main body of the grill. Because of this I can only use about half of the grill. Should have thought about this BEFORE I started to put the ribs on as my grill is a little on the small side. All the way against one side they reached 3/4 across the grill, or in other words, DIRECTLY OVER THE COALS!
I had no choice due to time but to throw them on, so I got them on and made sure the temps were stable, then hauled booty up to the dollar store for some skewers. Rolled and skewered the ribs to make them fit and sat back to enjoy the smell. Wind started picking up again so I flipped my picnic table on its side and moved it next to the grill to block the gusts, seemed to work pretty good. Cooked at around 250*F.
Got my little grill out and started up another batch of coals, put some fresh corn on and a head of cabbage. Cabbage was prepared with a little water, a stick of butter, salt, pepper and a little onion powder, grilled whole.
I was starving so I didn't get any real beauty shots once plated, but I did take a few qviews of the finished ribs.