Yes, its rib day again, LOL but it has been awhile...

The last month has been busy and exciting, all work related and too much t go into but its all been great.

So I finally have a day off and bam I wanted ribs, so heres some of the finished ribs..

 

Yummy

 

Damn nice rack you got there!

Looks like you put some smoke to it.

What kind, how long and what temp? Unless, of course, you want to keep your recipe a secret, I totally understand.

 

I just gained weight looking at those ribs. (not a bad thing!!!).

 

Looking at food and gaining weight is the story of my life! Not a good thing for a girl

 

Thank you....its one of the things I do best. I have folks begging me to open a BBQ stand...I prefer they keep begging, LOL

 

Thanks, its no secret.

I use a St Louis cut rib.
Wash the rack then peel off the membrane on the back side.
Dry the rack of ribs
Coat with a light coat of plain yellow mustard
Apply your rub, I use a lot of Webers Dry BBQ rub, Dillo dust (for those that know) and other rubs at times. Sometimes I make my own, but its all up to you.
I cooked these in a 22in weber performer kettle. Set the grill up for in direct heat. Now I have done this many times and heres how I do this part. I use 52 briquettes of regular Kingsford blue bag. Stock up when you find the 40lbs for $9.98 at Home Depot. I line the coals up on one side of the grill, three wide and stack them up. I use apple wood or cherry wood and you only need a couple chunks. In a chimney starter I place about 12 coals and light them off. When they are ashed over I dump them on top of the unlit coals.
I set my bottom vent open to about the width of a pencil, top vent all the way open and let the grill temp come up to between 250 and 275.
When the grill has reached its temp, I place the racks on, meat side up, and close the lid and set the top vent at half way open, this should keep your temp at a steady 275.
After 2 hours I wrap the racks in foil, now at this point I coat the ribs with some brown sugar and honey, place the ribs meat side down back on the grill wrapped in foil, for 1-1/2 hours.
I then remove the racks from the foil, place back on the grill meat side up and coat with a thinned BBQ sauce, cut the sauce with apple cider vinegar or water. The sauce should be thin not gloopy, pour onto the racks and brush evenly, close the lid for 20-30 minutes.
Remove the ribs from the grill place on a cutting board, cut and eat, have a few cold beers ready.
You don't want the meat to fall off the bone, that's a over done rib and will get the boot at a competition, you want the ribs done so that when you bite into the meat, it stays on the bone and you can see the outline of your mouth where you took the bite. That's a properly done rib.
that's all I do.

 

Nothing wrong with a woman with some curves...

 

Heres a pic of the grill before I dumped the lit charcoal into it, and then the ribs when I put them on.

 

Yummy, yummy, yummy!