Well, I didn't buy my smoker yet so I had to try to do some ribs on the kettle grill. I used indirect heat (a little lump and a little briquettes since I was low on charcoal) and some maple and orange wood. It was high heat (around 300-350 most of the cook), but the meat did turn out very juicy. I thought it was a little overcooked, because it came off the bone a little too easily but everyone enjoyed it. Oh yeah, no rub or sauce on this one. I used an asian marinade (oyster sauce based) that we've used for years on grilled food.
post #1 of 11
8/10/08 at 4:03pm