My wife wanted chicken, I wanted ribs.
I meant to put the vortex small side up, but use the vortex upside down so often, I wasn’t thinking when I loaded it.
The chicken was seasoned with Italian dressing, Todd’s Dirt, and some other seasonings
I put EVOO (first time i remember not using mustard) and Sucklebusters SPG Hot on the ribs. Cut every other bone out, left meaty both sides. Not sure what you call that cut.
Onto the 450* at lid Weber 26.
1 hour and a few minutes later, the thighs and ribs were both where I wanted @ 195-200*.
Put some not so good corn and home grown zucchini squash on.
Susan said the chicken was good, I didn’t have any.
Okay, now for the ribs. This was my 2nd time cutting individual, I made sure to get them up to ~200*. About an hour and 10 minutes.
That SPG hot is awesome. No sauce hit the ribs or plate.
These were probably in the top 5 ribs I’ve ever had. This will most likely be my go to method going forward.
Thanks for looking
I meant to put the vortex small side up, but use the vortex upside down so often, I wasn’t thinking when I loaded it.
The chicken was seasoned with Italian dressing, Todd’s Dirt, and some other seasonings
I put EVOO (first time i remember not using mustard) and Sucklebusters SPG Hot on the ribs. Cut every other bone out, left meaty both sides. Not sure what you call that cut.
Onto the 450* at lid Weber 26.
1 hour and a few minutes later, the thighs and ribs were both where I wanted @ 195-200*.
Put some not so good corn and home grown zucchini squash on.
Susan said the chicken was good, I didn’t have any.
Okay, now for the ribs. This was my 2nd time cutting individual, I made sure to get them up to ~200*. About an hour and 10 minutes.
That SPG hot is awesome. No sauce hit the ribs or plate.
These were probably in the top 5 ribs I’ve ever had. This will most likely be my go to method going forward.
Thanks for looking