I had a little half rack of baby backs that I coated with Chile's Basic Hog rub and got onto the Weber using the SnS with some hickory chunks today right at noon straight up.
Things seemed to be going OK, I did a little spritzing every hour, and all of a sudden about four hours in my fire was almost dead. I took off the lid for about five minutes while things sparked back up, then opened up the vents and started brushing on some SBR every half hour. Having done this so many times now I didn't even utilize the TP-20 to monitor grill temp or IT of the meat. Mr Smarty Pants, I pulled them at 5:30 The ribs seemed to cut perfectly, plated up with some cheesy broccoli rice
Thought I'd brush each rib with some SBR just for luck
No FOTB, a perfect bite with a nice hickory smoked flavor
I ate 'em all and was wishing I had the other half on hand!
Seems to be that a big part of the fun in what we like to do is really never being positive as to how things are going to turn out. worst case scenario we just eat our mistakes. I've been smoking pork ribs on a Weber for right about 45 years now, this little rack of baby backs came out as good eatin' as any I've ever had anywhere. Kind of makes me think about that whole Forrest Gump thing, you never know what you are going to get. Thanks for lookin! RAY
Things seemed to be going OK, I did a little spritzing every hour, and all of a sudden about four hours in my fire was almost dead. I took off the lid for about five minutes while things sparked back up, then opened up the vents and started brushing on some SBR every half hour. Having done this so many times now I didn't even utilize the TP-20 to monitor grill temp or IT of the meat. Mr Smarty Pants, I pulled them at 5:30 The ribs seemed to cut perfectly, plated up with some cheesy broccoli rice
Thought I'd brush each rib with some SBR just for luck
No FOTB, a perfect bite with a nice hickory smoked flavor
I ate 'em all and was wishing I had the other half on hand!
Seems to be that a big part of the fun in what we like to do is really never being positive as to how things are going to turn out. worst case scenario we just eat our mistakes. I've been smoking pork ribs on a Weber for right about 45 years now, this little rack of baby backs came out as good eatin' as any I've ever had anywhere. Kind of makes me think about that whole Forrest Gump thing, you never know what you are going to get. Thanks for lookin! RAY
