Mexi "Q" Tioner
Full Fledged Farker
When I usually do my ribs I use my Orion Convection Cooker/Smoker. With that cooker, I hang my ribs from hooks and its hard for me to achieve any kind of bark on my ribs. So today was my first time using a weber for ribs. I set it up for indirect w/chunks of apple wood and hickory. In my drip pan I added apple slices, pineapple slices along with apple/pineapple juice. Both racks were rubbed down with SM Cherry, SM Spicy Apple & BPS Bacon Jalapeno Rub.
Here is the weber getting up to temp
Did the 3-2-1 method and here are the ribs right before foiling. Finally achieved some bark!
Ribs foiled for 2 hrs in maple syrup, agave, honey, butter, brown sugar, rub & pineapple slices/juice.
Ribs after being foiled and ready to be sauced/hit the grill for the last 30 min.
Tightening up and letting the sauce set.
Cut/sliced & ready for eating.
I do have to say that these ribs were probably some of the best that i've made. Using the weber, controlling the vents for temp and making the adjustments I needed truly made me feel like I was smoking. I plan on getting a WSM 22.5 w/my tax return so this was a good practice run for me. Thanks for looking!
Here is the weber getting up to temp
Did the 3-2-1 method and here are the ribs right before foiling. Finally achieved some bark!
Ribs foiled for 2 hrs in maple syrup, agave, honey, butter, brown sugar, rub & pineapple slices/juice.
Ribs after being foiled and ready to be sauced/hit the grill for the last 30 min.
Tightening up and letting the sauce set.
Cut/sliced & ready for eating.
I do have to say that these ribs were probably some of the best that i've made. Using the weber, controlling the vents for temp and making the adjustments I needed truly made me feel like I was smoking. I plan on getting a WSM 22.5 w/my tax return so this was a good practice run for me. Thanks for looking!
