2 Hour Ribs

[Pit Boss]

No pics...but it DID happen!

Full rack of spares...trimmed only the flap and a small bit of fat that was sitting on top. Pulled off the membrane, but left on the chine bone.

Threw together a quick rub (no sugar) and a fast sauce.

22.5 WSM with nothing between the fire and the grate...direct heat. Kept the temp at or above 325 with a couple of chunks of hickory for smoke.

Ribs hit the grate at 5:30p and came off at 7:30p. Flipped the rack 3-4 times during the cook.

Tenderness was excellent, great smoke ring, good color, and great taste...all in 2 hours...what more could you ask for?
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Somewhere in Kenya...a village is missing their idiot.

[SoEzzy]

[OKBBQEA]

Yeah... What the bear said.
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I only believe in two basic food groups... Chili & BBQ
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Brinkmann Duel Zone Pro Charcoal Grill
14.5" Weber Smokey Mountain
18.5" Weber Smokey Mountain x2
22.5" Weber Smokey Mountain
R&O Smokers Fat Girl
Ludicrous Speed Red Thermapen

[BRam03]

pics or it did'nt happen!
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I live my life by a simple creed… Chili has no beans!

Old Country Pecos with BBQ Guru DigiQ DX2 Digital Controller

Weber 22.5 Kettle with GrillGrates

[BUGSnBBQ]

There's a local guy that's been marketing his 'One Hour Rib' marinade/sauce. Can't remember his name for the life of me, but I gotta say they're pretty damn good (for grilled full spares). Bought a bottle and used it a couple of times, but I still much prefer L&S for ribs.
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[Tony]

22.5 WSM with nothing between the fire and the grate...direct heat. Kept the temp at or above 325 with a couple of chunks of hickory for smoke.

So...It seems that you grilled your ribs, Eh?

Best Regards,

Tony
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LIAR # 84