Ok Caught up now!


 
Eric A

Eric A

TVWBB Super Fan
So Saturday night was hoping for Ribs on the WSM, but kettle one more night....These ribs were very very good.
smoked first 3 hrs at 225, fluctuate between 217 up to 244, never higher was going to accept 250 with the kettle, next hour and half foiled and let temp go up to 300. Unwrapped and sauced left on for another 20 min. Sauce # 5 with my secret rub................ So secret I don't know what it was but it was gooooood.

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Rubbed and waiting

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sauced and finished

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oh so tender

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A little side dish

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my son made some beans

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Dinners served

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Dinners done...............lol

Have a great day all, Tonight ! Rib Eyes
 
LOL, I ate it waiting for the other two to finish! ....... I sauced and threw the third rack on my gas Weber to finish it. when I cook Three racks on the Kettle I stack them like Jamie P shows on the Weber website. But to finish with sauce the way I have learned here; I need more real estate then the 22 Kettle provides
 
Thank you all for the response. I must say, the first bite, I couldn't believe I had made these myself, I almost teared up.............. Then I realized, I had not made these myself, but with the help of the community right here. The talent and wisdom of the collective put me on this course to rib nirvana............ um, ya....... The number 5 sauce is awesome!
 
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