Great video, I've had a craving for Memphis dry ribs but my wife wants Asian style ribs this week, I now have the solution. I'll use spare ribs and trim them so I have the rib tips and the boneless strip for the asian style also.
I'm going to have to try this. I see that you put the Weber grill pan on a cookie sheet to catch drippings. Is there any reason not to line the cookie sheet with foil?
The cookie sheet is only for transporting to and from the grill so you donβt drip on the way. You donβt cook with it, and the one I use is non-stick so it cleans up easily.
Thanks for teaching us some more skills. Always wondered about cutting before smoking. Assume you put back on the grill after saucing for 30 minutes? Wasn't clear to me.
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