Those were wet-brined for over 24 hours in a decoction of water, salt, lime juice, freshly harvested jalapeño peppers from my balcony, ginger and garlic. Smoked for 6,5h @ 120°C, no wrap, just some basting and glazing towards the end. Bones came out flawlessly without the ribs being mushy, but they were marvellously juicy and spicy. Next year I‘m doing pizza on the campsite 😀
by ShermanTeaPotter
8 Comments
They look great, you used every square inch of cooking space in that pit! LOL
Racks on racks on racks
The more the better, looks really tasty also.
Is that the 18in? I have a WSM 18 inch and have such regrets I didn’t buy the 22inch
That thx doby surround sound noise let’s you know the ribs is done. 😂😆
Very nice!
I count 4 full racks!!! Like Tetris with smoked meat!
What size Weber grill is that? And where you get the elevated rack to hold the last 2 racks??