I’m not really sure why but I’ve been a bit intimidated to try to cook my own ribs. Probably because I’ve had some really good ones in the past and I didn’t think mine could compare.
Decided to go ahead and cook a rack as I was given my Father’s Day gift early which was a new FireBoard. Having not been around for Mother’s Day because of work, I decided to use it to cook her favorite meal. After all, I don’t need a holiday to express my love and appreciation for all she does.
Dry brined with kosher salt over night, the fire was started around noon. Admittedly, I had trouble controlling the temperature of the Weber kettle and SNS, for the first hour. The temps just kept rising but I eventually was able to get it to settle in the desired 250 range.
A few hours later, I’m getting called a taste bud tease after I sent out an "about to take this off the grill" photo to a couple of friends. Needless to say, I’m not intimidated any longer and feel as if I learned a good bit about the venting/temperature relationship.
Decided to go ahead and cook a rack as I was given my Father’s Day gift early which was a new FireBoard. Having not been around for Mother’s Day because of work, I decided to use it to cook her favorite meal. After all, I don’t need a holiday to express my love and appreciation for all she does.
Dry brined with kosher salt over night, the fire was started around noon. Admittedly, I had trouble controlling the temperature of the Weber kettle and SNS, for the first hour. The temps just kept rising but I eventually was able to get it to settle in the desired 250 range.
A few hours later, I’m getting called a taste bud tease after I sent out an "about to take this off the grill" photo to a couple of friends. Needless to say, I’m not intimidated any longer and feel as if I learned a good bit about the venting/temperature relationship.
Comment