Smokey D
Knows what a fatty is.
Started off with a few pieces of ribs rubbed down with John Henry's Texas Pig rub.
Then seared on both sides to add a little chrispy texture.
Moved ribs to the cooler side of the grill and added some apple chips for the smoke.
Kept the grill around 400* for an hour and then plated. Finished product was juicey and the rice was perfect.
Then seared on both sides to add a little chrispy texture.
Moved ribs to the cooler side of the grill and added some apple chips for the smoke.
Kept the grill around 400* for an hour and then plated. Finished product was juicey and the rice was perfect.