These ribs were trimmed beautifully straight from the processor, so the next thing to do was to season it. I used a layer of "Peppeureka" (Sin City Chefs) and a layer of "Artisan bbq rub" (LV Spice Co.).
The grill all setup for indirect heat, was ready for the main event.
2 hours in, and their ready for wrapping.
A mixture of butter, brown sugar and honey was added.
One more dash of "peppeureka" and their ready to be bundled up before returning to the warm comforts of the grill.
1 hour and 40 minutes later they were unwrapped, removed from the caramel bath and placed back on the grill.
Who doesn't like to be glazed in something tasty ever once in a while? I mean really?
Slap yo mama (if you dare) these were gooooood!
The grill all setup for indirect heat, was ready for the main event.
2 hours in, and their ready for wrapping.
A mixture of butter, brown sugar and honey was added.
One more dash of "peppeureka" and their ready to be bundled up before returning to the warm comforts of the grill.
1 hour and 40 minutes later they were unwrapped, removed from the caramel bath and placed back on the grill.
Who doesn't like to be glazed in something tasty ever once in a while? I mean really?
Slap yo mama (if you dare) these were gooooood!
