Saturday ribs on the grill

[Russell McNeely]

Yesterday I cooked a couple of racks of ribs on the 22.5" kettle. Just went with a simple prep. this time. Seasoned the ribs with kosher salt, pepper, and brown sugar. Got the kettle up to about 300 degrees and put the ribs on indirect with some apple wood for smoke. I used the "1-1-1" method. Cooked them for 1 hr. and then wrapped in foil. Cooked for another hour in the foil. I then removed them from the foil and cooked for another hour (actually more like 1.5 hours). Cooker ran at about 300 degrees the whole time.

Here they are in the foil


And after removing from foil


Almost done


Applied a thin coating of BBQ sauce before removing from the grill (a mix of Sweet Baby Rays, KC Masterpiece, and apple juice)






Plated with Bush's grillin' beans and a vinegar-based coleslaw




Ribs were almost fall-off-the-bone but could still be sliced without falling apart. I should have added some more brown sugar and some honey before wrapping in foil. They could have used a little more seasoning and sweetness. But a really good Saturday night meal nonetheless!

Thanks for checking this out!

 

[Bill Schultz]

Fabulous meal my friend, could you give up a recipe for the vinegar based slaw? Never had it but just sounds perfect with the ribs.

 

[Dave S]

great looking plate and ribs

 

[Tony R]

Very nice color on your ribs. I like the way you cooked the ribs.

 

[Tim McCann]

Beautiful plate!

 

[Mike Coffman]

Awesome cook Russell! I am going to add the 1-1-1 to my list to try the next time
I do some ribs!

 

[Paul Kastner]

photography, color, plating, all great.

 

[Mike Willis]

Great lookin' ribs Russell! Looks like a delicious meal!

 

[Bobby P]

I'll be waiting for an invite to the next cook. Everything looks outstanding.

 

[Russell McNeely]

Fabulous meal my friend, could you give up a recipe for the vinegar based slaw? Never had it but just sounds perfect with the ribs.

Here ya go Bill! Here's the link to the recipe we used for the slaw:
http://www.foodnetwork.com/food/cda...3991_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

It was really good. I'll make it again.

 

[JimK]

Those are some competition worthy ribs. Nice work.

 

[John Solak]

Great looking ribs and sides!!!

 

[GlenM]

Oh man them's killer ribs their, i cant find any with good meat coverage here anymore so refuse to buy bones! yours had great coverage.

 

[Bill Schultz]

Thanks for the recipe Russ, going to make it this weekend

 

[Chris Lynch]

Interesting. I've never heard of the 1-1-1. They look great.

 

[Bob Correll]

Terrific looking ribs and slaw Russ!
Hope the storms have stayed clear of your immediate area.

 

[Andy Beers]

I am going to give that meathod a try as well

 

[Mike Cosgrove]

I like that, I also have to try the 1-1-1.

 

[NeilH]

Very nice clean cut on this slabs. I'll take a half.

 

[Russell McNeely]

Thanks for the kind words everyone!
Hope you enjoy that recipe, Bill S.

Terrific looking ribs and slaw Russ!
Hope the storms have stayed clear of your immediate area.

Yes, thankfully we've missed the storms where I live. I hope your niece in Broken Arrow didn't have any damage. I know they did have a tornado do some damage there the other day.