My wife asked me last week if we could have some people over from her work. They are doing some training and there are people from the VP of the sector down to kids right out of college (think interns) in from all over the World including China.
She wanted to do burgers and dogs on the grill and at first I was OK with that.
Then I got to thinkin'...if given the choice, would I rather have burgers on the grill or ribs?
Ribs FTW (for the win for you non-geek types).
I got 6 slabs of ribs from Sam's last night, made up some of Jeff's rub doctored up to make it Mike's rub and trimmed up the ribs.
I cut the tips up, put some rub on them and put them in a foil pan.
The ribs were trimmed up St. Louis style and rubbed down. I wrapped them in plastic wrap and put them in the fridge over night just for convenience.
This morning, I fired up a chimney full of coals. The Weber Performer is so versatile and convenient!
Here I got the minion method setup:
Here's my attempt at the clay pot method:
And here they are fired up and settling in. It's a bit hard to tell, but the temps were 1 or 2 degrees off of each other (and still are):
You can't (and probably won't) see the tips in the pan below until the money shot.
I probably should have used the rib rack, but I really like them laid out flat.
And there's the TBS (on the left...still settling in a bit on the right)