Hello kettleheads,
I did some beef ribs this past Sunday on the Weber Summit.
Used pepper, Lawry's seasoned salt and a few crushed beef bouillon cubes as a rub.
I did not remove the silver skin. I just scored them in a checker pattern with a knife.
Smoked with some post oak chunks and used Frontier brand lump charcoal.
Temps with the Slow 'N Sear in were higher than I would have liked at 275-300 degrees.
That was with lower damper all the way closed. It was a little breazy and wet out.
Upper damper was open about 1/4 inch.
About six or seven hours in I wrapped them at 185 degrees and took them out at around 205 degrees.
Came out great, but a little salty. Lighter on the Lawry's next time.
Happy smoking everyone! Pete
I did some beef ribs this past Sunday on the Weber Summit.
Used pepper, Lawry's seasoned salt and a few crushed beef bouillon cubes as a rub.
I did not remove the silver skin. I just scored them in a checker pattern with a knife.
Smoked with some post oak chunks and used Frontier brand lump charcoal.
Temps with the Slow 'N Sear in were higher than I would have liked at 275-300 degrees.
That was with lower damper all the way closed. It was a little breazy and wet out.
Upper damper was open about 1/4 inch.
About six or seven hours in I wrapped them at 185 degrees and took them out at around 205 degrees.
Came out great, but a little salty. Lighter on the Lawry's next time.
Happy smoking everyone! Pete
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