Bob Correll
R.I.P. 3/31/2022
LHM is for Low, High, and Medium heat.
I set up the kettle with a lazy man snake, dump and go with K pro briqs and apple wood.
I recently saw Steven Raichlen make boneless bb ribs so I thought I'd try it with one small section. Skinned and cuts made between the rib bones.
Weber Classic rub applied.
Cook temp was 225° for an hour, bumped (gradually) to 300° for 1.5 hours, then let drop to 265° for about another 2 hours.
Mopped a couple of times with apple juice.
Sauced, except for the section I planned to "pull"
Steven foiled and cooked to fall off the bone, then pulled out the bones.
These were bite off the bone tender.
As expected, I had to tug the meat off the bones for my rib McBob.
I forgot that McD McRibs have onions too!
It was a nice way to eat ribs for a change.
Steven made one huge sandwich with a whole slab, to be cut into serving sizes.
But if the bones are going to be removed, then I'm not sure cutting before cooking is an advantage.
Thanks for the visit!
I set up the kettle with a lazy man snake, dump and go with K pro briqs and apple wood.
I recently saw Steven Raichlen make boneless bb ribs so I thought I'd try it with one small section. Skinned and cuts made between the rib bones.
Weber Classic rub applied.
Cook temp was 225° for an hour, bumped (gradually) to 300° for 1.5 hours, then let drop to 265° for about another 2 hours.
Mopped a couple of times with apple juice.
Sauced, except for the section I planned to "pull"
Steven foiled and cooked to fall off the bone, then pulled out the bones.
These were bite off the bone tender.
As expected, I had to tug the meat off the bones for my rib McBob.
I forgot that McD McRibs have onions too!
It was a nice way to eat ribs for a change.
Steven made one huge sandwich with a whole slab, to be cut into serving sizes.
But if the bones are going to be removed, then I'm not sure cutting before cooking is an advantage.
Thanks for the visit!
