Jim Lampe
TVWBB 1-Star Olympian
did these last week Sunday... wanted to see if my 1st attempt was pure luck.
again, just salt, pepper and penzey's California seasoned pepper
one full weber charcoal chimney of all lit kingsford with one large hunk of applewood on one side, ribs the other side
a steady 395ºF inside the kettle.... after 45 minutes, I foiled the ribs for 30 minutes...
then, removed the baby backs from the foil and placed them directly over the heat for 5 minutes...
...then rested opposite the heat for another 10 minutes...
bought in the house to completely rest until slicing...
...and after 90 minutes on the grill, a few minutes to rest, we were ready to eet!
pattypan summer squash with baby Yukon potatoes completed the dish
ribs were tender and juicy inside and crispy outside, quite good!
Thank you everyone for stopping by!
again, just salt, pepper and penzey's California seasoned pepper
one full weber charcoal chimney of all lit kingsford with one large hunk of applewood on one side, ribs the other side
a steady 395ºF inside the kettle.... after 45 minutes, I foiled the ribs for 30 minutes...
then, removed the baby backs from the foil and placed them directly over the heat for 5 minutes...
...then rested opposite the heat for another 10 minutes...
bought in the house to completely rest until slicing...
...and after 90 minutes on the grill, a few minutes to rest, we were ready to eet!
pattypan summer squash with baby Yukon potatoes completed the dish
ribs were tender and juicy inside and crispy outside, quite good!
Thank you everyone for stopping by!