S&P Side Ribs

[Shawn W]

Pics Here Click link 2005-02-28 Salt 'n Pepper Side Ribs. First three pics are out of the smoker, last pic is off the grill.

I did two racks of side ribs today. Ran out of time so my rub was salt and pepper.

Smoked for 3 hours 15 minutes around 240ºF. Foiled for just over an hour with no liquid added, in the oven at 250ºF.

Crisped them up a bit on the grill and ate them plain, with sauces and pepper jellies.

They were really darn good, I will do them like this regularly.

 

[Jim Babek]

Awsome pics and now Im hungry. The smoked ribeye looked really interesting. Share the recipe with times and temps please. I need to try that one.

Oh yeah...the Hab jelly too....

 

[K Kruger]

Jim-- You haven't lived till you try Shawn's Butter-Smoke Rib-Eye. I followed his approach as written (except that I couldn't get AAA Alberta beef

) and used unsalted butter, with salt and green pepper applied before foiling. Incredible.