Hey guys, these might be the best ribs I've smoked so far.
Homemade rub (mostly brown sugar, pepper, salt, garlic powder and cayenne), 6h on Weber Master-Touch with the Slow 'N Sear. Cherry wood.
Dome temp was about 300-350 with grate level temperatures in mid 200s.
I lightly sauced them when the meat temperature reached 195 and took them off at 203. The texture was almost fall off the bone which was perfect for me. The bark was amazing and the ribs were really juicy. They were so good that I forgot to take proper pics once they were cut.
Will definitely use this method again.
by 88Dawg
1 Comment
What method did you use the snake method or all coals at once and constantly refilling ?
I fail 50% of the time with ribs on the Weber, can’t find a method that works for me.