Zip7
05-09-2010, 09:18 AM
I some on here quite a bit and read, but I am not a serious Q'er. My stepson has been after me to cook some ribs - and I cook a lot of chicken on my Weber kettle.
So, what normally happens is I get on here and look for a good method for ribs, and end up drooling over the nice smokers and cookers you guys have and never get around to doing it.
But, friday, I saw some extremely meaty baby backs in the grocery, so I got a couple racks and Saturday I fired up the kettle determined to make them come out worth eating.
5 hours later, I had this - and they were judged to be absolutely awesome by the family:
http://www.ride8.com/images/dogs/ribz.jpg
For all you equipment challenged folks like me - here's how I did it.
Rub: Smokin Guns Hot and Obie-Cue's Sweet N Heat.
Sauce: 1/2 Sweet Baby Ray's and 1/2 Maple Syrup + some rub.
Slathered with french's yellow mustard beforehand
did not remove the bone side membrane, but I did score it with a knife.
Cooked on a 22.5 weber kettle bone side down over a drip pan w/ water. Used one chunk of soaked mesquite during the whole cook.
The challenge to me was keeping the heat down without losing it altogether. I only have a cheap lid thermometer I added to my kettle. I kept this around 300 to 350 or so (it's probably not that accurate). Cooked 5 hours total, 3-2-1. I did foil them, but next time I may stack them instead or foil for 1 hour or less. They were falling off the bone coming out of the foil and took a while to get them firmed up and get the bark back right. I didn't sauce them till the last 30 minutes.
I did have to add 10-15 briquettes 3 times during the 5 hours to keep my fire from burning out, because I started with a pretty small fire.
Next time I do this, I will probably try stacking them instead of foiling them. I like them falling off the bone, but I went too long in the foil this time. They were very hard to handle without falling apart, but still quite tasty.
This cut of ribs had so much meat on top it came out a lot like pulled pork.
So, what normally happens is I get on here and look for a good method for ribs, and end up drooling over the nice smokers and cookers you guys have and never get around to doing it.
But, friday, I saw some extremely meaty baby backs in the grocery, so I got a couple racks and Saturday I fired up the kettle determined to make them come out worth eating.
5 hours later, I had this - and they were judged to be absolutely awesome by the family:
http://www.ride8.com/images/dogs/ribz.jpg
For all you equipment challenged folks like me - here's how I did it.
Rub: Smokin Guns Hot and Obie-Cue's Sweet N Heat.
Sauce: 1/2 Sweet Baby Ray's and 1/2 Maple Syrup + some rub.
Slathered with french's yellow mustard beforehand
did not remove the bone side membrane, but I did score it with a knife.
Cooked on a 22.5 weber kettle bone side down over a drip pan w/ water. Used one chunk of soaked mesquite during the whole cook.
The challenge to me was keeping the heat down without losing it altogether. I only have a cheap lid thermometer I added to my kettle. I kept this around 300 to 350 or so (it's probably not that accurate). Cooked 5 hours total, 3-2-1. I did foil them, but next time I may stack them instead or foil for 1 hour or less. They were falling off the bone coming out of the foil and took a while to get them firmed up and get the bark back right. I didn't sauce them till the last 30 minutes.
I did have to add 10-15 briquettes 3 times during the 5 hours to keep my fire from burning out, because I started with a pretty small fire.
Next time I do this, I will probably try stacking them instead of foiling them. I like them falling off the bone, but I went too long in the foil this time. They were very hard to handle without falling apart, but still quite tasty.
This cut of ribs had so much meat on top it came out a lot like pulled pork.