Bryan Boulier
New member
Last weekend, my 40th wedding anniversary arrived (a little prematurely, but who's counting). Decided to do spareribs. Split a 7 pound rack into two parts. Both were covered with a mixture of Coleman's dry mustard and water. On one-half, I added ground black pepper and a very small amount of onion powder. The other half (for me) had black pepper, chile powder, and a small amount of cumin. I used the minion method - 1 kettle of coals to which I added 20 hot coals at the white ash stage and 3 lumps of wild cherry and 1 of hickory. Filled the water container with 1 gallon of cool water. Put on the ribs. Temperature rose to 200 after 1 hour. Closed down the lower vents to 25% but had to reopen them later. Needed to keep them wide open to attain a temperature of 250. Sprayed with apple juice at 3 hours. At 4 hours, took them them off, sprayed again, and added a granulated sugar/molasses mix. This is how you can create your own variation from light to dark brown sugar. All done at 6 hours. Not sure how much the taste is improved from cooking on my old 22.5 Weber grill, but the texture was wonderful. Am busy doing some remodeling at the moment, but will try to post pictures later. You guys/gals have been very helpful in learning to operate this wonderful tool. Thanks.
Bryan
Bryan