Mike Cosgrove
TVWBB Diamond Member
I decided to do some high heat spares on the Performer, I had never tried it and was interested to see how they would turn out, this is why I love my Webers!
Sorry I missed the prep shots.
The ribs were rubbed with Penzeys jerk pork seasoning and I set up the Performer like this.
Ribs were on with a mix of Pimento and Apple.
Smokin away.
after an hour I foiled with pineapple juice, white vinegar and worcestershire sauce.The temp was about 360.
The fire was burning nicely.
After an hour foiled they passed the toothpick test.
So I sauced them and seared them for 15 minutes.
They turned out great, they were just perfect, only 2 hours and 15 minutes!
And a blurry pic of my wifes plate.
Thanks for looking!
Sorry I missed the prep shots.
The ribs were rubbed with Penzeys jerk pork seasoning and I set up the Performer like this.
Ribs were on with a mix of Pimento and Apple.
Smokin away.
after an hour I foiled with pineapple juice, white vinegar and worcestershire sauce.The temp was about 360.
The fire was burning nicely.
After an hour foiled they passed the toothpick test.
So I sauced them and seared them for 15 minutes.
They turned out great, they were just perfect, only 2 hours and 15 minutes!
And a blurry pic of my wifes plate.
Thanks for looking!