Floris Vande Walle
TVWBB Member
After a long week of working, I decided to pull the Weber out of the shed.
Did some ribs at 175°-200°C for about an hour of two of indirect cooking. Rubbed with a KC-style rub. Sprayed the ribs a few times with a mixture of apple cidar vinegar, olive oil and Jack Daniels. When they first went on the bbq, added some small wood chunks of grape vine wood I had from a previous cook.
The ribs turned out amazing. So did the Jack...
They were served with a salad, selfmade fries and a nice bottle of red wine!
TBH: This was my first cook with an amazing result! We were blown away from the taste...
Greetings from Belgium!
Floris
Did some ribs at 175°-200°C for about an hour of two of indirect cooking. Rubbed with a KC-style rub. Sprayed the ribs a few times with a mixture of apple cidar vinegar, olive oil and Jack Daniels. When they first went on the bbq, added some small wood chunks of grape vine wood I had from a previous cook.
The ribs turned out amazing. So did the Jack...
They were served with a salad, selfmade fries and a nice bottle of red wine!
TBH: This was my first cook with an amazing result! We were blown away from the taste...
Greetings from Belgium!
Floris