Step 3: Rub & Go!
Grill is up to temp. I applied the rub.
First I drizzled a little olive oil on the rib side and spread it out over the rack sprinkling on 3 tablespoons of Meathead's Memphis Dust. I still didn't add salt to the rub mix, if this one turns out too sweet I'll have to adjust the recipe. I then flipped the rack over and repeated the oil and rub on the meaty side. Then off to the grill.
Nice rack! er...
Samuel Smith's Nut Brown Ale... ahhh!
Step 4: Now Smoking
The ribs are in, and after a bit of fiddling with the vents the BGE locked in at 232 degrees. I decided this was close enough to 225 and left it well enough alone. 1 hour into the cook and the egg has stayed dead on 232 (grate temp). I'm getting hungry, time to prep the brats before the spouse gets home from work!
Here are the vent settings in case any other Eggheads find this thread.
Grill is up to temp. I applied the rub.
First I drizzled a little olive oil on the rib side and spread it out over the rack sprinkling on 3 tablespoons of Meathead's Memphis Dust. I still didn't add salt to the rub mix, if this one turns out too sweet I'll have to adjust the recipe. I then flipped the rack over and repeated the oil and rub on the meaty side. Then off to the grill.
Nice rack! er...
Samuel Smith's Nut Brown Ale... ahhh!
Step 4: Now Smoking
The ribs are in, and after a bit of fiddling with the vents the BGE locked in at 232 degrees. I decided this was close enough to 225 and left it well enough alone. 1 hour into the cook and the egg has stayed dead on 232 (grate temp). I'm getting hungry, time to prep the brats before the spouse gets home from work!
Here are the vent settings in case any other Eggheads find this thread.
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