WaltonsMountain
Newbie
- Jul 5, 2022
- 1
- 1
New guy to the forums...but not new to smoking ribs! Been seriously grilling for about 10 years now - this was yesterday's 4th of July product for the family. Did 1 rack with a cajun garlic paste and the other a sweet kansas city. Plastic wrapped overnight in fridge. Then made a homemade BBQ sauce for both. Family was happy. Been trying to experiment with different flavors the last year or so - mainly stuck to the Johnny Trigg method (and his rub) for years but wanted to venture out. Great to be here and looking forward to picking up some tips - as with any other hobby, I think you should always be learning something new!
Here's a few shots of yesterdays ribs - and before you ask - I wasn't open face grilling these... I was doing a no foil method on these and had made the turn and spritz (apple juice for these) to take a quick pic before closing back up. Other shot is the final product.
Here's a few shots of yesterdays ribs - and before you ask - I wasn't open face grilling these... I was doing a no foil method on these and had made the turn and spritz (apple juice for these) to take a quick pic before closing back up. Other shot is the final product.
