Rib Date: Sunday August 28, 2011
Guests: Stults family, JR, Tasha, Delaney and Aiden McDonald, and Eric.
I've actually done "First-Timer's Ribs" many times, successfully on the standard Weber kettle grill. They are pretty simple and hard to screw up. But the Smokey Mountain took them to a new level.
It was my pioneer rib adventure on the new toy and the results verifed- slow and low is the way to go.
Using a rib rack to accommodate 3 racks, I put the ribs on at 1:30 and they were done a little after 5pm. I slopped on the BBQ sauce at the end and put them directly on the grill for another 15 minutes.
They were pretty damn good if I do say so myself. Tender and juicy, with a clear, pink smoke ring. (That sounds dirty). The ribs did not take as long as I had anticipated.
They nicely accompanied a variety of wines: "Josephine's Blush" (a Napa Valley rose' we made at work), a Malbec-based red blend from Norton in Mendoza which Eric brought aloong and last but not least, some of our homemade swill: Dump Bucket 2009 Napa Valley Syrah. JR said they tasted good with his 12 pack of Coors Light.
Other highlights: Eric detailing his experiences with his new gal pal. We may not see him for a while, but he'll be back. He always is.
Did you have the ribs on direct heat or indirect also what temperature did you leave the ribs at? Cheers
ReplyDeleteThese ribs were on indirect heat for almost 4 hours at about 250 degrees average. It was my first time doing ribs on the smoker and took a while to play with the vents and control the heat.
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