My brother and I asked dad what he'd like food-wise for Father's Day and since we've done plenty of steaks, he wanted ribs this time.
So, we went to a local butcher to get some ribs - but they didn't have any. However, he said he'd cut some and let 'em sit overnight and we could come pick 'em up in the morning - perfect!
Got 3 racks and they were about 2.5-3lb each. My brother put a nice dry rub on it prior to cooking. We used the Weber Rib thingy to cook all 3 racks at once. Barely enough space on our 22" Weber Kettle! Put three drip pans in with water.
Smoked them with some apple wood chunks - hardest part was getting the number of charcoal briquettes right so the temp would stay in that 225-250 range. After a couple hours, we basted them with some Jack Daniel's Hickory BBQ sauce. Ended up cooking/smoking them for about 5-6 hours.
Here's the end result!
Unfortunately, this is the only image I have of them. However, there was a nice pink ring on the edges from the smoking and the sauce... Oh man, it carmelized nicely and was just the perfect amount of sweet.
So, we went to a local butcher to get some ribs - but they didn't have any. However, he said he'd cut some and let 'em sit overnight and we could come pick 'em up in the morning - perfect!
Got 3 racks and they were about 2.5-3lb each. My brother put a nice dry rub on it prior to cooking. We used the Weber Rib thingy to cook all 3 racks at once. Barely enough space on our 22" Weber Kettle! Put three drip pans in with water.
Smoked them with some apple wood chunks - hardest part was getting the number of charcoal briquettes right so the temp would stay in that 225-250 range. After a couple hours, we basted them with some Jack Daniel's Hickory BBQ sauce. Ended up cooking/smoking them for about 5-6 hours.
Here's the end result!
Unfortunately, this is the only image I have of them. However, there was a nice pink ring on the edges from the smoking and the sauce... Oh man, it carmelized nicely and was just the perfect amount of sweet.
