BobM
Babbling Farker
- Joined
- Feb 16, 2012
- Location
- Long Island, NY
I lightly rubbed 2 St Louis cut spare rib racks with white sugar, garlic powder, onion powder, ground ginger, ground allspice, cayenne powder and salt.
I cooked them on my 22 1/2" WSM at 225F, unfoiled, for about 2 1/2 hours.
I then foiled them with pineapple juice for about another 2 hours, until toothpick tender.
I glazed them with a mixture of honey and pineapple juice and put them back on for about another 1/2 hour.
I grilled some pineapple slices on my S-330 and threw them on top of the ribs.
My daughter made some shish kebobs out of sirloin steak chunks, marinaded in Soy Vay Veri Veri Teriyaki, with cut up onions, green and red peppers and cherry tomatoes.
I cooked the them on my 26 3/4" OTG.
Everything was great!
On the WSM.
Ready to be foiled.
Done.
Glazed up.
Grilled pineapple slices.
Pot of pineapple ribs.
Shish kebobs on the OTG.
Plate of shish kebobs.
Beer o' the day.
Thanks for looking.
I cooked them on my 22 1/2" WSM at 225F, unfoiled, for about 2 1/2 hours.
I then foiled them with pineapple juice for about another 2 hours, until toothpick tender.
I glazed them with a mixture of honey and pineapple juice and put them back on for about another 1/2 hour.
I grilled some pineapple slices on my S-330 and threw them on top of the ribs.
My daughter made some shish kebobs out of sirloin steak chunks, marinaded in Soy Vay Veri Veri Teriyaki, with cut up onions, green and red peppers and cherry tomatoes.
I cooked the them on my 26 3/4" OTG.
Everything was great!
On the WSM.
Ready to be foiled.
Done.
Glazed up.
Grilled pineapple slices.
Pot of pineapple ribs.
Shish kebobs on the OTG.
Plate of shish kebobs.
Beer o' the day.
Thanks for looking.
