We have talked about my major rib failures before so I decided to change things up.
I have convinced myself that I just don't like the taste of smoked ribs.
By reading posting here and doing a little research here is what I decided to try.
One rack of Baby Backs. Yes this where "enhanced" but that's what I had to work with.
Knowing that they used a salt brine/baste, I strayed from using salt on the rub.
Instead I use a little cayenne pepper, chilli powder and cracked black pepper.
Got the coals on the Weber up to 450 and seared each side for 3 minutes.
I had the gasser set up for indirect heat with a water pan and maintaining 250.
After 3 1/2 hours with no smoke, no foiling, no basting, no nothing but turning end to end and moving from front to back.
Turned out WONDERFUL. Crisp bark, very moist and tender.
Cleaned right off the bone but best of all they had a pepper taste instead for the off taste I just don't like in smoked ribs.
I have convinced myself that I just don't like the taste of smoked ribs.
By reading posting here and doing a little research here is what I decided to try.
One rack of Baby Backs. Yes this where "enhanced" but that's what I had to work with.
Knowing that they used a salt brine/baste, I strayed from using salt on the rub.
Instead I use a little cayenne pepper, chilli powder and cracked black pepper.
Got the coals on the Weber up to 450 and seared each side for 3 minutes.
I had the gasser set up for indirect heat with a water pan and maintaining 250.
After 3 1/2 hours with no smoke, no foiling, no basting, no nothing but turning end to end and moving from front to back.
Turned out WONDERFUL. Crisp bark, very moist and tender.
Cleaned right off the bone but best of all they had a pepper taste instead for the off taste I just don't like in smoked ribs.