DavidDiQuattro
New member
These are the best rib results I’ve had. I did a rack of spareribs that came split (Butcherbox). Umami seasoning with a few other odds and ends on the rub. Brushed with clarified butter and gochujang mixture toward the end, which added a lot of great flavor (other half rack brushed with butter and rib candy to be less spicy for the kids). Three hours on the Weber kettle at about 250-275. Really tender but they had a good bite to them.
https://flickr.com/photos/118051926@N06/sets/72157711267830567
https://flickr.com/photos/118051926@N06/sets/72157711267830567
Last edited: