It's a beautiful November day in Southeast Mississippi. 71 degrees and a perfect day to use the Weber Kettle for some offset smoking and throw down some ribs. Going with a different style smoke for me. Not going to use different flavor layers this time. Just a little of my homemade BBQ sauce at the end. No wrap of course as I never do that anymore. No brown sugar, butter, Tiger sauce, Coca Cola, etc. Rubbed them down with McCormick Brown Sugar Bourbon seasoning, a small dusting of Tony's Creole Seasoning, Black Pepper and Cavender's Greek Seasoning. I will spray off and on with apple juice. Using a water tray and drip pan. Royal Oak Classic is the fuel and Cherry chunks for smoke. This round I'm going to try smoking really low heat and much longer smoking time. When I slide the tongs under the racks and they get that slight break, they will be done however long that takes. Sides will be the wife's homemade baked beans, seasoned fries or baked potatoes haven't decided which style of potatoes yet. Posted some pics and will add the money shots later when done and cut.
THE RUB DOWN
ON WITH THE CHERRY CHUNKS
ROLLING GOOD
APPLE JUICE SPRITZ TIME AND MORE FUEL AND CHERRY CHUNKS
TENDER AND JUICY
YEP,. JUST RIGHT.
WORTH THE WAIT. RIBS, BEANS, SLAW AND FRIES. I'M FULL. TIME FOR BED!!!
THE RUB DOWN
ON WITH THE CHERRY CHUNKS
ROLLING GOOD
APPLE JUICE SPRITZ TIME AND MORE FUEL AND CHERRY CHUNKS
TENDER AND JUICY
YEP,. JUST RIGHT.
WORTH THE WAIT. RIBS, BEANS, SLAW AND FRIES. I'M FULL. TIME FOR BED!!!
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