After playing with the new Vortex for the last week yesterday it was time to relax and slow things down, get to have a little more beer that way! I had a nice rack of St Louis pork ribs thawed and ready to go so the first order of business was to get the Slow-n-Sear set up on the kettle with a few applewood chunks
Once that was going it was time to tend to the rib rack, it was a good one
Slathered the rack with French's yellow mustard and chilerelleno 's Basic Pork Rub, the Weber was a solid 245º, the rack went on at high noon
The plan was to go with the 3-2-1- method, my first attempt at wrapping. 3 hour mark and time to wrap with a spray of ACV and some melted butter
A couple hours later I was ready to unwrap, surprise, they were done!
I brought the rack inside and brushed on some SBR
All plated up with the American standard sides for ribs, tater salad and homemade slaw
The ribs were nice and juicy, a little smoky but not like coming from my offset. They were just short of FOTB with a no-tug bite and easy chew. After owning a Weber kettle for over 40 years the SnS and Vortex have really expanded it's versatility. Thanks for lookin' in! RAY
Once that was going it was time to tend to the rib rack, it was a good one
Slathered the rack with French's yellow mustard and chilerelleno 's Basic Pork Rub, the Weber was a solid 245º, the rack went on at high noon
The plan was to go with the 3-2-1- method, my first attempt at wrapping. 3 hour mark and time to wrap with a spray of ACV and some melted butter
A couple hours later I was ready to unwrap, surprise, they were done!
I brought the rack inside and brushed on some SBR
All plated up with the American standard sides for ribs, tater salad and homemade slaw
The ribs were nice and juicy, a little smoky but not like coming from my offset. They were just short of FOTB with a no-tug bite and easy chew. After owning a Weber kettle for over 40 years the SnS and Vortex have really expanded it's versatility. Thanks for lookin' in! RAY