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My holiday cooks


 

John Wheeler

TVWBB Pro
I got to cook a couple times this weekend. I was happy. Started off with some pulled pork skins. I used my potato nails for the first time. I think they work but I pulled the taters a bit early. We were starving.




Bakers almost baked. Time to warm up some pork.



Scooped out some potato and filled with pork from my big kettle cook.



Topped w cheese and onion crunchy thingys.


That was Thursday's meal. One skin each was enough for me and the mrs. A veg or a side, very filling. Friday was a mandatory rib day! Used my home jobbed smokenator again. This time I wrapped all the edges with foil like a gasket and lined the indirect side under the ribs in foil. Really cut down the excess air to the coals and helped convect the heat. The kettle held 235-245 all afternoon without touching a thing! Never even poked the coals!



I've been cheating w single slabs lately. I make a foil pan first, then when it comes time to wrap, I grab the foil, pull and wrap the ribs, and throw em right back on. Keeps the grill cleaner and ribs easier to handle.



And finally on for sauce!



It was so efficient this cook I never even had to refill the water pan. It finally ran out of water when the sauce was setting on the ribs. Didn't need it anymore at that point anyway. If I only had one weber to own. It might just be a kettle! Thanks for looking. J
 
Let me understand. You smoked the slab in the foil (seated in foil?)?

Yep. The first leg of the cook. The ribs just sit on the foil and any juice you lose helps "steam" the ribs from the start. Once my bark and color are set, I just use the same foil to wrap them. If you're not a sloppy saucer, you're grates hardly get dirty at all.
 
A couple of great looking cooks!!!I like your potato and pp idea and thanks for sharing you rib cooking technique too!!!
 

 

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