Another Dang Rib Post (photos)

Like 58,943,237 other folks, we cooked ribs yesterday. I stick pretty close to the 3-2-1 method.

I am probably the only guy on TD who does not use a BGE. I'll probably get one when my 38 year old Brinkman pit wears out in another 30 years.

Started with a fire in the far end of the pit. Charcoal and cherry chunks.



Prepped my rib rack by pulling away the membrane. If you grab it with a paper towel, it pulls away easily. I have no idea if pulling the membrane away is a good or bad idea, but I always remove it. Then I added a very small amount of yellow mustard.



on both sides and rubbed it over the ribs.



My ribs rub is 3 Tablespoons of brown sugar, 1 Tablespoon of Spanish paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder and 1 Tablespoon of black pepper.



I used about 2/3rds of the rub shown, rubbed on both sides of the ribs and allowed to sit for a half hour.



Then onto the grill away from the heat.



Set dampers to hold grill at 250 +- and smoked for about 3 hours while I cut the grass.



Then wrapped in foil and held in oven at 225 for maybe an hour and a half.



Sometimes I sauce them and go back to the grill for maybe an hour, but yesterday they looked fine with no sauce and so I didn't.

I did do some corn.



Opened the grill dampers, threw more charcoal on and took the grill up to 400 + degrees and roasted the ears with butter and salt, wrapped in foil for about 40 minutes, away from the heat.

Ribs were tender with a little chew. I like them tender, but just short of fall off the bones.








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