Smoked Pork ribs (and Pork Butt) on my charcoal grill
After rubbing three racks of St. Louis cut pork ribs (from Costco) over night, I set up my kettle charcoal grill for indirect heat with a couple steam-drip pans. I used a mix of apple wood and hickory and mostly lump charcoal with a little regular mixed in. I cut each rack of ribs in half for logistical reasons:
I went with the three-two-one method, although I didn't keep them on for a full hour with the sauce at the end:
I was very happy with the results. There was a nice level of smoke, the ribs weren't dry, and the flavor was very good:
With baked beans my friend made and mac-and-cheese made by my wife.
I'm loving this new hobby!
post edited by phlmaestro - 2013/06/15 21:09:40