I promised some buddies to bring ribs to the Chiefs game.
I bought two slabs of ribs from Hen House. They were on sale. I paid $21 including a bottle of Famous Dave's Rib Rub. I saved $18. So, I was off to a nice start.
Rub
I unpacked the ribs and put them on a Jelly Roll pan. I inspected the meat. There was no tenderloin and there appeared to be no film on the underside.
I lavished rub on the top of ribs, and rubbed in the rub. I shook off the extra. I flipped the ribs and did the same to the bottom.
I laid the ribs in the pan side by side, covered them in foil and put them in the fridge.
Ready
I assumed 4.5 hours of cooking time. I had to be at my buddy's at 12. So, I got up at 8am (wtf).
I took me about 40 minutes to prep. (Those who studied Math in High School do not get hung up on apparent delay. Assume I was doing this at high altitude and therefore my speed was closer to the speed of light.)
I got the wood ready
2 hand of mesquite
1 hand of alder
2 hands of apple
I soaked it in water for 30 minutes
the fire needed some help. At first only the left top was firing. I had to rearrange coals twice and relight to finally get a even fire.
BBQ
The temperature was 350F
I threw on the wood, then the indirect element, the grill and the rib slab holder.
I put on two slabs the bone ends up.
The temperature dropped to 150F.
I moved the top and bottom vents to 50% closed and walked away until 12pm.
At 12pm, the temperature was 225F. The smell was great. I put in the meat thermometer and it read 180F. Success!
Lessons Learned
1) recipe says to apply mustard and then add the rub; I should try this again
2) do not put the ribs in the main fridge; they make the whole fridge smell like "meat"
3) put the wood in the water the night before
4) in the cold weather it takes the BGE longer to get hot
5) the ribs were great. The meat stripped easily off the bone. I would have like to have cooked it a bit longer (30 minutes?). The gumbadees thought the ribs were delicious.
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