Here is a picture of the end product. It was a cool day so I went with my gas grill, indirect with wood chunks for smoking. One observation: this is the third time I've smoked this way. I noticed the second go-round that the temp gauge on the Weber lid was darn close in temp to the thermometer placed on the rack with the ribs. Within 5-10 degrees of 225. So this time I went solely with the lid thermometer. Pretty good result. Notice I had to test a piece for poison before bringing it to the family. We really like this style of chop. Meathead's advice as spot on.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Country Style Ribs: Smoked on Weber Genesis
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