- Dec 28, 2013
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Ribs
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Ribs
- Thread starter bill ace 350
- Start date
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Im assuming the pic didnt upload?
- Dec 28, 2013
- 2,899
- 3,105
Nope. Thought i deleted. Sorry.
- Dec 28, 2013
- 2,899
- 3,105
Trying again...
Really nice chunks of meat, not scrawny like most around here. Ha How about a little description, what did you use for rub? Temp you were trying to maintain? Mine are usually so thin I have a hard time cooking to IT and have to guess by time and bend, but what did you use? Thanks for sharing.
Looks good Bill.
David
David
- Dec 28, 2013
- 2,899
- 3,105
Mustard, salt, pepper, onion and garlic powder. Weber with charcoal snake . 2 on bottom 1 on top bottom vent 1/2 open. Top wide open 3 hours
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