Oh my, I'd try that in a NY minute... Matt, how about starting a thread in the Smokehouse forum for all your adventures in bbq'ing!!! We need to see more. of coarse we will need pics and techniques and recipes and more pics. Thats some nice equipment there. Also, if you didn't already know, there's a gtg in central pa this spring.
Easier than that method. I do like a lot of what Steven Raichlen does though. Cut rack into 4 equal parts. Put rub on the ribs, double wrap in foil. Put on grill 30 minutes on one side on medium heat, flip, 30 more minutes, then unwrap the ribs. Slather with your favorite sauce, flip slather other side, repeat a couple times, usually 15-20 minutes, then bring them in, cut them up and devour them. 1.5 hours start to finish. Always tender, just a little chew to them as falling off the bone is over cooked. The double foil wrap steams the ribs in their own juices. The rub I make has brown sugar, kosher salt, black pepper, cayenne, and paprika. I don't recall where I found the recipe, but I copied and pasted it from the internet somewhere and have used that ever since.
This is my offseason but I will be happy to share my projects in the coming months. I am working on learning cold smoked bacon, so another batch with the lessons learned from the prior batch will be one of my first smokes of the year. There will likely be some cold smoked salmon in there as well. Ribs will be on the menu this summer as will poultry, pork shoulders, and brisket. And I will definitely be making the Mac N Cheese in the first photo again. Mmmmmm!
oh yea, gotta have mac n cheese. that has been our biggest request from family and friends. even did it for a wedding once for 150 ppl.
Try it once, you may never go back to doing it another way. It's especially good for times when you don't have 3-4 hours to prepare.
thats usually the reason I dont cook ribs. I don't think about it till its to late. Well...that and they have been really high priced lately...
