Aaron Legge
TVWBB Fan
Friday after work I had a few pints to wind down the week, which might have not been the best choice as it greatly impacted my attempt at grilled pizza. Things looked like they were going to go well:
However in my haste to get it ready I put the hot coals under the charcoal rack instead of on top and there was no airflow getting to the coals. I tried to remedy that mid cook and tore up the pizza crust pretty bad. I had to finish it on the gas grill and it wasn’t pretty. Certainly not photo worthy.
In an effort to redeem myself I invited friends over for dinner Saturday night and promised some amazing beef ribs.
I rubbed the ribs with WIllie’s One-Derful Rub that I used on my brisket.
The ribs went on the smoker at 1:30, planned to give them 5 to 5.5 hours at 250 or less.
In an effort to get to know my cooker better (even if I’ve already been dropping a lot of not so subtle hints that Santa should bring me a Weber Smokey Mountain) I hooked both thermometers up to test temperature differences between the upper and lower rack. I had the water pan in, empty and foiled.
This was early in the cook as it was just coming up to temperature. On the left is the lower rack and on the right is higher rack. I didn’t have more than 20-25 degree variance between the two racks.
Once our guests arrived I put some Orange Sriracha Wings on the charcoal grill
The wings were seasoned with lemon pepper and seasoning salt and cooked over indirect heat for an hour and a half.
They were basted a few times with the Orange Marmalade Sriracha Glaze and finished over direct heat for a minute or two each side.
The wings were AWESOME! Sticky,sweet with a nice little hit of heat. I saved my leftover glaze and will be trying it on chicken legs later this week.
After six hours the ribs came off the smoker.
The rub was a little too heavy for my taste but the ribs were cooked perfectly.
Lessons learned:
1) Have a workplan for grilling in place BEFORE having beers
2) Beef ribs don’t need a lot of rub. These would have been great with just S&P and some chili powder.

However in my haste to get it ready I put the hot coals under the charcoal rack instead of on top and there was no airflow getting to the coals. I tried to remedy that mid cook and tore up the pizza crust pretty bad. I had to finish it on the gas grill and it wasn’t pretty. Certainly not photo worthy.
In an effort to redeem myself I invited friends over for dinner Saturday night and promised some amazing beef ribs.
I rubbed the ribs with WIllie’s One-Derful Rub that I used on my brisket.

The ribs went on the smoker at 1:30, planned to give them 5 to 5.5 hours at 250 or less.


In an effort to get to know my cooker better (even if I’ve already been dropping a lot of not so subtle hints that Santa should bring me a Weber Smokey Mountain) I hooked both thermometers up to test temperature differences between the upper and lower rack. I had the water pan in, empty and foiled.

This was early in the cook as it was just coming up to temperature. On the left is the lower rack and on the right is higher rack. I didn’t have more than 20-25 degree variance between the two racks.
Once our guests arrived I put some Orange Sriracha Wings on the charcoal grill

The wings were seasoned with lemon pepper and seasoning salt and cooked over indirect heat for an hour and a half.

They were basted a few times with the Orange Marmalade Sriracha Glaze and finished over direct heat for a minute or two each side.

The wings were AWESOME! Sticky,sweet with a nice little hit of heat. I saved my leftover glaze and will be trying it on chicken legs later this week.
After six hours the ribs came off the smoker.

The rub was a little too heavy for my taste but the ribs were cooked perfectly.

Lessons learned:
1) Have a workplan for grilling in place BEFORE having beers
2) Beef ribs don’t need a lot of rub. These would have been great with just S&P and some chili powder.