Mister Bob
Babbling Farker
I like to mix it up, and I like to make sure all the cookers get a workout once in a while so I fired up the 26" OTG and made some ribs, tips and grilled corn. I think they turned out great, have a look and let me know if you agree.
The rub was The Slabs - Birds and Bones, the kettle was set up for indirect heat and was running at 275 degrees. Here are the ribs when they first hit the grill.
After one hour, I squeezed on some Parkay margarine.
After another hour, the ribs looked like this, they're coming along nicely.
I laid out some honey and raw sugar on some aluminum foil,
placed the ribs on top, face down,
and put some more honey and sugar on the bone side.
All wrapped up and back on the grill.
An hour and a half later I opened them up. Notice how much liquid formed in the foil. I didn't add any before I wrapped the ribs up.
I poured off the liquid, applied the sauce (a mixture of BH Original, BH Tennessee Red and a secret ingredient), and put them back on the grill along with some corn that I had already steamed in their husks.
Sliced
and served.
The perfect bite!
The rub was The Slabs - Birds and Bones, the kettle was set up for indirect heat and was running at 275 degrees. Here are the ribs when they first hit the grill.
After one hour, I squeezed on some Parkay margarine.
After another hour, the ribs looked like this, they're coming along nicely.
I laid out some honey and raw sugar on some aluminum foil,
placed the ribs on top, face down,
and put some more honey and sugar on the bone side.
All wrapped up and back on the grill.
An hour and a half later I opened them up. Notice how much liquid formed in the foil. I didn't add any before I wrapped the ribs up.
I poured off the liquid, applied the sauce (a mixture of BH Original, BH Tennessee Red and a secret ingredient), and put them back on the grill along with some corn that I had already steamed in their husks.
Sliced
and served.
The perfect bite!
