My rig. Since I don't have a smoker I've "modified" my weber 22.5" kettle for smoking. It works pretty well, just need to keep an eye on the temp and adjust the vents as necessary. This amount of charcoal was plenty for the ribs, probably could have gone 8 hours or more without adding more. I used 2 chunks of apple wood and 1 chunk of hickory, with some chips of jack daniels oak barrel. The hickory might have been a little overpowering, I may try just apple next time or something else.
Baby back ribs, rubbed and ready to go!
After 4 1/2 hours (2 on grate, 2 in foil, 1/2 hour back on the grate) at 225. I finished the last 1/2 hour at 275 or so. They were definitely "fall of the bone" and not mushy. Didn't add any sauce, just some apple juice when it was in the foil.
Pinto beans with onion, tomato, chicken bullion, rib rub, agave nectar, and cilantro. It was delicious!
Baby back ribs, rubbed and ready to go!
After 4 1/2 hours (2 on grate, 2 in foil, 1/2 hour back on the grate) at 225. I finished the last 1/2 hour at 275 or so. They were definitely "fall of the bone" and not mushy. Didn't add any sauce, just some apple juice when it was in the foil.
Pinto beans with onion, tomato, chicken bullion, rib rub, agave nectar, and cilantro. It was delicious!
