Felt like making some ribs today. On the Weber smoker @ 1:00 PM over Kingsford and cherry wood.
At the 2-hour mark:
Sauced and off the pit:
Sliced:
They were fall-off-the-bone tender. Just enough sweet from the sauce, and heat from the rub. I made 2 racks - there are none left. This is the first time I've made ribs that my wife actually ate more than 1-2 ribs. She likes them sauced, and I used to make them dry. I like them more this way, too.
Burp.
At the 2-hour mark:
Sauced and off the pit:
Sliced:
They were fall-off-the-bone tender. Just enough sweet from the sauce, and heat from the rub. I made 2 racks - there are none left. This is the first time I've made ribs that my wife actually ate more than 1-2 ribs. She likes them sauced, and I used to make them dry. I like them more this way, too.
Burp.
