18.5 Platinum with foil wrapped baby backs

[Robb Kruger]

I've read the reviews, and watched the video at least a dozen times, where Jamie Purviance makes these as foil wrapped ribs on a gas grill in less than 2 hours. He says they need to steam in the pouch... and I keep thinking do I really want to do this?

We went up to the cabin the last week and I grabbed an 8# trio of baby backs out of the freezer, lots of foil, and a version of Willy's 1-derful that I make up and decided why not.

Pics to follow... but yes, it works. Yes, they are tender. Yes, I'd do it again... But no, they don't have that slow smoked flavor. Maybe a smokier rub would help. I may have gone a bit too long in the foil... but the meat is already done thru and thru by the time you try to throw some smoke at it.

 

[Robb Kruger]

1. Make certain you double wrap. The blackened bones were in a single wrapped pouch.
2. The 18.5 is a bit small for 3 full racks, even split. I had to deck the foil packets originally.
3. probably a better deal on a gas grill than over the coals.

 

[W Tyler]

Yeah, but they look like they turned out good. REAL good!

 

[Robb Kruger]

they were good. And even better the day after.

Guess I should have posted this in the Grilling section rather than the Grill area...

 

[Craig H]

The look mouth watering delicious!