Robert T
TVWBB Guru
It was fun today watching college football and barbecuing in a rainstorm. I had a rack of St. Louis spare ribs in the freezer so I thawed them out in a sink full of cold water and then slathered them with mustard and applied our home made rub.
Set up the grill for a long cook with apple wood as the smoke.
Ribs on!
Kim made sauce from page 152 of Weber's New Real Grilling Cookbook, of course adding her own little touches to the sauce. It was awesome. It filled the house with the aroma of a bbq joint. Love it. Makes your mouth water waiting for the meat to get done!
At the two and a half hour mark turned the ribs back to front and top to bottom and added a little charcoal for good measure.
After about five and a half hours took the ribs out of the rack, cooked for about ten more minutes and then sauced with Kim's great sauce. The lighting makes it look yellow in the pic but it was really good.
After about forty five minutes brought the ribs into the house to rest.
Plated with some Bushes Beans that Kim kicked up with some of her BBQ sauce and some cornbread she made. All served with a fine American Light Lager because I was out of good beer.
These ribs were some of the most tender ribs we have ever cooked. It was hard to get them off the grill with two sets of tongs without them falling apart. And this is without foiling. Great Saturday college football meal, although it was done a little late. It was worth the wait!
Thanks for looking!
Set up the grill for a long cook with apple wood as the smoke.
Ribs on!
Kim made sauce from page 152 of Weber's New Real Grilling Cookbook, of course adding her own little touches to the sauce. It was awesome. It filled the house with the aroma of a bbq joint. Love it. Makes your mouth water waiting for the meat to get done!
At the two and a half hour mark turned the ribs back to front and top to bottom and added a little charcoal for good measure.
After about five and a half hours took the ribs out of the rack, cooked for about ten more minutes and then sauced with Kim's great sauce. The lighting makes it look yellow in the pic but it was really good.
After about forty five minutes brought the ribs into the house to rest.
Plated with some Bushes Beans that Kim kicked up with some of her BBQ sauce and some cornbread she made. All served with a fine American Light Lager because I was out of good beer.
These ribs were some of the most tender ribs we have ever cooked. It was hard to get them off the grill with two sets of tongs without them falling apart. And this is without foiling. Great Saturday college football meal, although it was done a little late. It was worth the wait!
Thanks for looking!
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