Robert T
TVWBB Guru
A blustery March today in Billings. But I didn't have to work so I thought it would be a good day for ribs and baked beans. The wind and rain were intermittent but it is so much better than the weather we had two weeks ago.
Rubbed some loin back ribs with mustard and home made rub.
Set up the fire with Kingsford and some apple wood chunks. The wood provides an even light smoke that does so well with pork.
Ribs on for a long cook. Added more apple wood in the first couple of hours of cooking.
Did some BBQ baked beans on the other Weber. Recipe from Dave Lieberman. I added added my own contributions to the sauce based on personnel preference.
Put the beans up for a long slow cook, covered on the OTS
Made some simple sauce. Recipe on Franklin BBQ You Tube site. Great recipe but kind of neutral so I kicked it up with some extra tomato, cider and some tobasco sauce. It is an outstanding base recipe which you can taylor to your tastes
At the three hour mark flipped the ribs and turned them upside down. Cook temps were consistent 225-240.
Took the ribs off after saucing and searing. Total cook time right at 5.25 hours. Low and slow. It was a beautiful thing.
Plated with some garlic bread and the baked beans
I have to say these were some of the best ribs I've ever made. I was diligent on the temps and the sauce was a real winner. The baked beans were definitely my best effort after several trial runs. Thanks for looking and have a great week!
Rubbed some loin back ribs with mustard and home made rub.
Set up the fire with Kingsford and some apple wood chunks. The wood provides an even light smoke that does so well with pork.
Ribs on for a long cook. Added more apple wood in the first couple of hours of cooking.
Did some BBQ baked beans on the other Weber. Recipe from Dave Lieberman. I added added my own contributions to the sauce based on personnel preference.
Put the beans up for a long slow cook, covered on the OTS
Made some simple sauce. Recipe on Franklin BBQ You Tube site. Great recipe but kind of neutral so I kicked it up with some extra tomato, cider and some tobasco sauce. It is an outstanding base recipe which you can taylor to your tastes
At the three hour mark flipped the ribs and turned them upside down. Cook temps were consistent 225-240.
Took the ribs off after saucing and searing. Total cook time right at 5.25 hours. Low and slow. It was a beautiful thing.
Plated with some garlic bread and the baked beans
I have to say these were some of the best ribs I've ever made. I was diligent on the temps and the sauce was a real winner. The baked beans were definitely my best effort after several trial runs. Thanks for looking and have a great week!
