Defrosted a rack of baby backs and was too lazy to clean out and take apart the WSM so I figured I'd try a rib smoke on my Weber 26.
Wanted to keep it simple so I went with SPOG only (also trying to cut back on carbs in general).
Used sort of a minion/snake combo by banking a bunch of unlit coals to one side and then pouring about 15 lit coals on one end causing a down and then over burn pattern. Had pecan chunks buried in the coals
Ribs are on:
I could easily lay three racks of ribs flat on this grill with this set up which is awesome.
Grill settled in between 245-265 after about an hour. Was fighting it a little bit for the first hour but then she cruised the rest of the way in that range
Some nice thin blue smoke:
After about 2 hours:
At the third hour (though about foiling but decided against it:
After about 5 hours they come off the grill and it's still cruising along at about 250. Wrapped them in foil and kept them in a warm oven until dinner time:
And now it's dinner time:
These were probably some of the best ribs I have ever made texturally! Perfect bite for my taste and my wife who usually likes more fall of the bone loved them. It was really awesome to eat them so unadulterated, no sugar in the rub, no sauce. Just pure savory goodness. It was just such a different experience than the normal sweet and sticky experience (don't get me wrong, I love those too). Also, it was seriously the most insane smoke ring I ever accomplished. It almost looked like it was cured haha. It was also fun that it started snowing while I was out there and the Weber held the temp like a tank.
Well, thanks for looking. I will definitely be cooking ribs with SPOG only in the future and using the Weber 26 for smaller volume rib smokes.
Edited by worktogthr - 1/17/16 at 5:05pm