trying to avert a rib catastrophe

[jtmack]

Mother in law sprung three beautiful slabs of baby back ribs on me today. Only problem is my traeger died last month! I put them on my weber kettle with some hickory chips for 40 minutes to get some smoke. Just moved them over to my weber gas grill to cook indirect at 225ish. I have them on a rib rack and will rotate periodically. Does this sound correct, more smoke or take them off the rib rack? Any suggestions?

[Jerod Broussard]

They good. You could be in an oven by now.

[HawkerXP]

Sounds good to me. But like Jerod said once they get some smoke and color you can move to the oven with a little apple juice wrapped up in foil or a foil pan until tender. I use a toothpick to probe between bones to feel for probe tender.

[FireMan]

You will not go wrong every which way yu ar thinkin. Post the results, please wiff pics.

[bbqLuv]

Ditto on the Pics

[jtmack]

Actually, I'm able to control the temp a lot better on the gas grill than the oven

[Reds Fan 5]

Keep ‘em low n slow on the gasser and you should be good. Rack is fine. May take a little longer but it won’t affect quality of the ribs, especially if you rotate them.

[jtmack]

I've never crutched ribs before. Here's where we are at now after 2hrs. I have some water in there and some chips that are very slowly throwing some smoke.

[jtmack]

just pulled them off of the rack and laid them out. They smell amazing and look decent for only being on 2hrs.

[HawkerXP]

You obviously don't need my help. Those look great!

[Greygoose]

A six pack of PBR’s ?

[bbqLuv]

Ditto, Ditto in the PBR's!!!
Greygoose a six pack of PBR per slab, Correct?

[jtmack]

Thanks! Now just to get them off without over/under cooking them

[Mosca]

People forget that bbq/smoke is just one way to make ribs! I have a Puerto Rican friend who makes them in a crock pot. They are fantastic!

Moral of the story: ribs just wanna be cooked.

[barelfly]

And eaten!

[bbqLuv]

I would pair them with PBR.
What sides are with the ribs?