Post by TRAPnHUNT on Jun 14, 2011 16:19:50 GMT -5
Hi Folks,
Last weekend I had made some baby back ribs that were pretty damn good. I didn't want to make BBQ sauce so I had made a dry rub instead. I used black pepper, ground cayenne pepper, ground all spice, garlic powder, & brown sugar. I didn't use a lot of each. Just a light sprinkle of the spices on both side. After rubbing it all in, I popped the slab back in the fridge and let it set for roughly a hour.
In my weber kettle grill I had put an aluminum pan with water in the center and natural hardwood charcoal on both sides of that. After the coal were turning gray, I had applied wet chunks of mesquite and laid the slab of ribs in the center over the water pan. I kept the vents half open on top and fully open on the bottom. I cooked the ribs for roughly two hours and only opened the lid once per hour to check on the coals.
While this was cooking, I took two sweet onions and cut them in half. I had put one teaspoon of butter on top and had put a beef bouillon cube on top of the butter. I wrapped those up and put them on the grill the second time I lifted the lid off. Those had cooked for one hour.
After the two hours was up, I pulled them off and let the slab rest. I had kept the onions wrapped until I was ready to plate everything else. I didn't put them on anything. I just cut the onions and ate those as is. The ribs didn't turn out dry what so ever. In fact, the meat was very moist and fell off of the bone.
If you give this a try, you'll find out that this was simple to do and it will taste great!
Enjoy,
Ron
Last weekend I had made some baby back ribs that were pretty damn good. I didn't want to make BBQ sauce so I had made a dry rub instead. I used black pepper, ground cayenne pepper, ground all spice, garlic powder, & brown sugar. I didn't use a lot of each. Just a light sprinkle of the spices on both side. After rubbing it all in, I popped the slab back in the fridge and let it set for roughly a hour.
In my weber kettle grill I had put an aluminum pan with water in the center and natural hardwood charcoal on both sides of that. After the coal were turning gray, I had applied wet chunks of mesquite and laid the slab of ribs in the center over the water pan. I kept the vents half open on top and fully open on the bottom. I cooked the ribs for roughly two hours and only opened the lid once per hour to check on the coals.
While this was cooking, I took two sweet onions and cut them in half. I had put one teaspoon of butter on top and had put a beef bouillon cube on top of the butter. I wrapped those up and put them on the grill the second time I lifted the lid off. Those had cooked for one hour.
After the two hours was up, I pulled them off and let the slab rest. I had kept the onions wrapped until I was ready to plate everything else. I didn't put them on anything. I just cut the onions and ate those as is. The ribs didn't turn out dry what so ever. In fact, the meat was very moist and fell off of the bone.
If you give this a try, you'll find out that this was simple to do and it will taste great!
Enjoy,
Ron
