Last night dinner with baked beans, cornbread and a green salad.
The ribs:
Coated with Dijon mustard, dry rub was brown sugar, onion powder, garlic powder, salt, pepper, cumin, paprika.
Bbq sauce:
Mackintosh apples, tomatoes, sweet onion, garlic, apple cider vinegar, molasses, brown sugar, cumin, cinnamon, salt, pepper, liquid smoke, lemon juice, maple syrup.
The sauce was on the stove and seasoned to taste, simmered for a few hours then blended.
The ribs went on the Webber kettle using the snake method, jealous devil briquettes, smoked for 2 hours with cherry wood chunks, the wrapped tightly in foil with a few pads of butter, some brown sugar and a splash of apple cider vinegar and cooked for another 2 hours, then coated with the bbq sauce and cooked openly for 1 hour. Grill was at about 250 275 degrees the whole time. Didn't temp the meat so I don't know pull temp.
by Suspicious_Ostrich82
4 Comments
They look great! I had ribs on the kettle last night too ( and for breakfast, just now). How do you like that charcoal?
Looks awesome. Been wanting to try the Jealous Devil briquettes. Just smoked a butt that was rubbed with Kosmo Q apple rub, smoked with apple wood lumps and braised in apple juice. Definitely stealing that BBQ sauce recipe!
Yum! Great pictures and thank you for the recipe! I’m going to give this a shot
Preferred way to use a snake is to turn your wood the other way and leave about an inch and a half between the chunks. If the chunks are touching, they can make your snake go faster and raise the temps.
Kudos on not temping the meat, it’s pointless on ribs. They look great, love doing ribs in my kettle!