I had my 17yr old daughter do this cook with minimal supervision. About all I did was see if she was checking the pit temp at the right times and make the sauce since she was busy with the fries and biscuits (from scratch). I made certain she saw what I put into the sauce.
We bought the ribs literally just before starting the coals so there was no chance to dry-brine. She pulled the membrane and put the rub on, and then monitored the pit temp from there. I had her do a classic 3-2-1 for this. When it was time to wrap she added squeeze butter, molasses, and a touch of butter pecan syrup.
The sauce was made from the juice in the wrap, with a bit more molasses and syrup, along with some vinegar, sage, chili powder and worcestershire sauce. The sauce was used as a glaze on the ribs and as a dipping sauce for the fries.
She made the biscuits from scratch, well, Bisquick, close enough.
Here is the result.
We bought the ribs literally just before starting the coals so there was no chance to dry-brine. She pulled the membrane and put the rub on, and then monitored the pit temp from there. I had her do a classic 3-2-1 for this. When it was time to wrap she added squeeze butter, molasses, and a touch of butter pecan syrup.
The sauce was made from the juice in the wrap, with a bit more molasses and syrup, along with some vinegar, sage, chili powder and worcestershire sauce. The sauce was used as a glaze on the ribs and as a dipping sauce for the fries.
She made the biscuits from scratch, well, Bisquick, close enough.
Here is the result.
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