Decided to try smoking some ribs in my Weber gas grill just for the fun and taste of it.
3.5 lbs of pork loin ribs. Oh my!
This shot is after the rub went on. I used fresh black pepper, crushed red pepper, brown sugar, ground mustard seed, onion and garlic powders and a dash of sea salt. Daughter isn't a fan of the heat so I used the Trinidad Congo pepper to season mine after cooking.
And finally, after four hours at 225F. I cranked the heat to 350 the last five minutes or so to help carmelize the sauce. I didn't want it on too thick either so it wouldn't overpower the smoke flavoring. Happy to say it didn't.
For the smoke flavoring I used Jack Daniels chips from old whiskey barrels. Couple of pieces of charcoal and the soaked chips in a small smoke box in a corner of the grill. Worked wonderfully.
3.5 lbs of pork loin ribs. Oh my!
This shot is after the rub went on. I used fresh black pepper, crushed red pepper, brown sugar, ground mustard seed, onion and garlic powders and a dash of sea salt. Daughter isn't a fan of the heat so I used the Trinidad Congo pepper to season mine after cooking.
And finally, after four hours at 225F. I cranked the heat to 350 the last five minutes or so to help carmelize the sauce. I didn't want it on too thick either so it wouldn't overpower the smoke flavoring. Happy to say it didn't.
For the smoke flavoring I used Jack Daniels chips from old whiskey barrels. Couple of pieces of charcoal and the soaked chips in a small smoke box in a corner of the grill. Worked wonderfully.
