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Unread 01-19-2014, 08:10 PM   #5
BBQChris
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Join Date: 01-12-14
Location: Philadelphia, PA
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Hello. We used this stuff for a dry rub:

http://www.mccormick.com/Spices-and-...moky-Seasoning

This is my grill:

http://www.americanagrills.com/charc...e-utility.html

I rubbed the McCormick's on and then wrapped the ribs up and put them in the fridge for a few hours.

For the grill, I used the Stubbs charcoal set up for indirect heat. I coated the grill with grape seed oil to prevent sticking. I put the ribs on the grill for roughly 45 minutes each side and kept the hood closed but all of the vents open. (There's two bowl vents and one hood vent.)

The end results were the best ribs we've ever enjoyed. I took photos, but don't know how to post them!

Chris
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