I kind of went off the reservation for this one. We were having my wife's nephew and wife over and my wife wanted the ribs prepared like I have done in the past. This would be pre-SnL using a technique that I developed over the years. The rub and mop recipes were lifted from Chris Schlesinger and John Willoughby's book, "Thrill of the Grill." The unusual part of this technique is the mop which consists of distilled vinegar, salt, sugar, Tabasco sauce and black pepper. The results are a slightly spicy meat that nobody ever wants to put BBQ sauce on. Started the grill with 25 coals and added 6 more each hour over the 5 hours cook. Used 8 oz. of apple wood for smoke. A drip pan of water was kept under the ribs and their position was shifted each time the fuel was added. I kept track of the grill temperature by sticking the probe of a ThermaPen down the top vent of the kettle. Surprisingly, the grill temperature kept fairly consistent between 225 and 250 degrees. Top and bottom vents were each open 50%. The results follow...
Next project will be pork butts using the SnS.
Next project will be pork butts using the SnS.
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