Ribs the more I see on cooking shows and read in cook books it became obvious that my old recipe of boiling the ribs in water w/bourbon and browning on grill was unacceptable in the RIB circles. This new information led me to try and find a way to get the meat to pull off the bone while smoking them on my 79$ weber kettle grill. Smoking Rib recipe:
Up to 2 full slabs baby back ribs (it is about the most U can do on the little weber) cut into half slabs
Set up charcoal all on one side of the grill light
Once charcoal is hot replace grate & cover grill w/lid all vent holes should be wide open
pull ribs from fridge and season (i like my red rub)
Essentially your preheating the grill and warming the ribs for 30 minutes before cooking
Use a rib rack or metal spatulas to create a stand for your ribs to sit up and not lay flat
after the 30 minutes place 1/2 slabs with bones facing heat space out depending on space available.
close both grill vents 3/4 of the way leaving 1/4" gaps
I never in the rotations below have the meat face the heat ONLY THE BONES FACE HEAT
30 minutes later rotate slabs back to front/front to back
30 minutes later rotate slabs back to front/front to back As well as flipping top to bottom as well
continue this process until all the meat begins to pull down the bone
approx (2 hours 1 full slab) (3 hours 2 full slabs)
To finish the ribs i shut all the vents lay the meat bone size down on the grate above the coals and apply my BBQ sauce and shut the grill with lid letting ribs sit for 7 1/2 minutes
Ready to serve!
