Thread: Black ribs
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Unread 07-02-2013, 09:03 AM   #7
Uncle JJ
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Join Date: 06-07-13
Location: Smyrna, GA
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I use a 26" Weber Kettle, and I've fashioned an offest fire area with fire bricks. I use Wicked Good lump with some chunks of hickory and pecan. I cook it at 225* for the first hour, then bump it up to 275 for the rest of the cook. I wrap them after 3 hours.... The smoke is a pretty thin blue - top vent is wide open, and I adjust temp with bottom vent. My rub has brown sugar, not turbinado.
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