Picked up the PK grill and thought we'd try the Last meal ribs, so off and picked up a rack of St Louis style ribs.
We then seasoned the grill, and lightly salted the ribs and let set for about a hour and half, while I made some of the Memphis rub.
Added the recommended amount and let sit maybe and hour while I fought with the grill and the lump charcoal I got talked into buying.
Once temps stabilized (kind of) at 225 I put the ribs on the grill and added one chunk of apple wood for smoke.
I've finally learnt to quit peeking and when I thought they were done, they weren't, so I let them go until they cracked when holding out.
Both the wife and I thought they were done just right, plenty juicy and they looked great
Wife did complain they had too much of a smokey taste, but I'm wondering with just a baseball size chunk of apple wood if it wasn't the rub we were tasting?
Anyway, so far pulled pork and ribs are a go now, brisket is next.
Thanks to the people on this site my conversion from grill to BBQ'ing is coming along nicely, if not a bit slowly.
Al
We then seasoned the grill, and lightly salted the ribs and let set for about a hour and half, while I made some of the Memphis rub.
Added the recommended amount and let sit maybe and hour while I fought with the grill and the lump charcoal I got talked into buying.
Once temps stabilized (kind of) at 225 I put the ribs on the grill and added one chunk of apple wood for smoke.
I've finally learnt to quit peeking and when I thought they were done, they weren't, so I let them go until they cracked when holding out.
Both the wife and I thought they were done just right, plenty juicy and they looked great
Wife did complain they had too much of a smokey taste, but I'm wondering with just a baseball size chunk of apple wood if it wasn't the rub we were tasting?
Anyway, so far pulled pork and ribs are a go now, brisket is next.
Thanks to the people on this site my conversion from grill to BBQ'ing is coming along nicely, if not a bit slowly.

Al
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