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.
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Country Style Ribs: Smoked on Weber Genesis
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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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.
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