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robert-r

is Blowin Smoke!
Joined
Mar 29, 2015
Location
AntHome 92025
Found some Beef Back Ribs at the grocery store for a good price. I think Von's screwed up - all the other BBRs in the case were $5.99/pound.

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Received a free 4 pound sample of Weber's new charcoal in the mail & was saving it for something special. Decided this cook was it.
With 4 chunks of mesquite, it barely filled the charcoal ring of the 14.5. Had to use 12 briquettes of K-Lump for a MM start.

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Dusted the ribs with a heavy coat of Oakridge BBQ's Black Ops & into the cooker.

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Cooked at 270* for 3 1/4 hours. Ribs probed tender & had an IT of 202 -208* when pulled. I wrapped them in foil & let them sit for 20 minutes.

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Time To Eat.

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The obligatory two bite pic.

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They sure were good! So rich, wifey & I could only eat one rib each.

Say... that Weber charcoal is some good poo! Had TBS in less than 15 minutes. Lots left over, also.

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Dunno if I would pay $20 for 10 pounds. & knowing Weber.... doubtful it will go on sale.
However, after emptying the charcoal bowl, I was pleasantly surprised to see very little ash compared to KBB.
So I might keep a bag around for occasional use in the WSMs. Or maybe a snake in the kettles.
 
Tastee lookin vittles.Thanks for sharing.I see you know the rule of the salad,....ALL REAL SALADS MUST CONTAIN RADISHES! :thumb: Those ribs look Killer good.
 
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