We love BBQ ribs and yesterday I tried cooking some on the grill instead of slow cooking them in the oven. They came out great but I still want to get a real smoker so I do this properly.
Prepped the ribs early in the morning by removing the membrane on the back side and giving them a gooddose of Mojjo, then wrapping in plastic wrap and putting back into the fridge.
By using just one burner on the grill on low I can achieve the proper temp in the grill of 215-220 degrees. I picked up some hickory chips and placed them under the grates but didn't get much smoke until the end of the cooking.
After 6 hrs of rotating the ribs (the rack closest to the front gets more heat) and spritzing them with apple juice every 45 mins they were done.
Time to add the sauce and two racks got the old stand by KC Masterpiece and one rack was kicked up with a special hotmaple BBQ sauce from the back woods of Maine which is awesome!!
My Weber is almost 10 yrs old and the wooden side rack was in back shape so I picked up 1/8" thick piece of 304stainless steel and it is held in place with some Gorilla glue.
After hitting the ribs with some sauce over medium high heat it is time to eat!
Since the maple sauce was from our great friend Frank I decided to serve a bottle of his Wild Blueberry wine. It is excellent with a lower alcohol level and a nice balance of fruit and sweetness!
Up here in the NE we use seashell lights on the deck not just leftover Xmas lights!
Edited by: masta
Prepped the ribs early in the morning by removing the membrane on the back side and giving them a gooddose of Mojjo, then wrapping in plastic wrap and putting back into the fridge.
By using just one burner on the grill on low I can achieve the proper temp in the grill of 215-220 degrees. I picked up some hickory chips and placed them under the grates but didn't get much smoke until the end of the cooking.
After 6 hrs of rotating the ribs (the rack closest to the front gets more heat) and spritzing them with apple juice every 45 mins they were done.
Time to add the sauce and two racks got the old stand by KC Masterpiece and one rack was kicked up with a special hotmaple BBQ sauce from the back woods of Maine which is awesome!!
My Weber is almost 10 yrs old and the wooden side rack was in back shape so I picked up 1/8" thick piece of 304stainless steel and it is held in place with some Gorilla glue.
After hitting the ribs with some sauce over medium high heat it is time to eat!
Since the maple sauce was from our great friend Frank I decided to serve a bottle of his Wild Blueberry wine. It is excellent with a lower alcohol level and a nice balance of fruit and sweetness!
Up here in the NE we use seashell lights on the deck not just leftover Xmas lights!
Edited by: masta
