Jim Lampe
TVWBB 1-Star Olympian
pretty nice outside today, why not cook on the Weber.
Using Royal Oak Chef's Select, I got the chimney fired-up and dumped some chunked apple wood on top for smoke.
A nice rack of spares from Sam's, they were seasoned with my favourites:
Penzey's BBQ 3000 and their Galena Street rubs.
yeah, a coupla beef bones for Mad sat next to the ribs.
I set the WSM to 250ºF then walked away
while those were cookin',
...the Weber Fireplace was fired-up as well.
Bones lookin' done...
butt a few more hours for the spares.
after a total of 5 hours and 8 minutes, I turned the ribs over to sauc'em with??HEAD COUNTRY??
20 minutes later, i smeared the other side with the same stuff.
these ribs were done, i'm tellin'ya, they were tenderAND almost fall apartTOOgood.
So i took'um off. Set them in the oven's holding tank while i cooked corn.
And sweet baby peppers<span class="ev_code_GREY">(yes, again)</span>
got the ribs out from hidin' an' sliced'um up.
2-bones each.
plated with some excellent green beans and the peppers and the DaggumGood February corn and th.... well....
The corn ~ from FLA, the beans ~ not sure, the peppers ~ from Mexico and the spare ribs ~ from a very tasty pig!
Thank you Pig!
And Thank you for visiting
Using Royal Oak Chef's Select, I got the chimney fired-up and dumped some chunked apple wood on top for smoke.
A nice rack of spares from Sam's, they were seasoned with my favourites:
Penzey's BBQ 3000 and their Galena Street rubs.
yeah, a coupla beef bones for Mad sat next to the ribs.
I set the WSM to 250ºF then walked away
while those were cookin',
...the Weber Fireplace was fired-up as well.
Bones lookin' done...
butt a few more hours for the spares.
after a total of 5 hours and 8 minutes, I turned the ribs over to sauc'em with??HEAD COUNTRY??
20 minutes later, i smeared the other side with the same stuff.
these ribs were done, i'm tellin'ya, they were tenderAND almost fall apartTOOgood.
So i took'um off. Set them in the oven's holding tank while i cooked corn.
And sweet baby peppers<span class="ev_code_GREY">(yes, again)</span>
got the ribs out from hidin' an' sliced'um up.
2-bones each.
plated with some excellent green beans and the peppers and the DaggumGood February corn and th.... well....
The corn ~ from FLA, the beans ~ not sure, the peppers ~ from Mexico and the spare ribs ~ from a very tasty pig!
Thank you Pig!
And Thank you for visiting
