I finally managed to make really fall-off-the-bone ribs!!

That's great Mimi! We found some St. Louis cut pork ribs on sale last weekend, so...

...I put my favorite dry rub on them and let them sit at room temp for a couple of hours.

Then, low-and-slow over indirect heat on the Weber Kettle (black apple) for six, count 'em, SIX hours. Then I dumped a bunch more lit coals onto the grill and glazed them as they finished with my favorite BBQ sauce.

Oy! I know how you felt. So tender, and very juicy, even after that long on the grill.

A very special feast, indeed!

Michael

 
That is similar to what I do...

I put rub of choice on the ribs overnight (if I remember - 2 hours if I don't). Then bake at 250 for 1 - 2 hours. Then braise in a mixture of white wine / apple juice, garlic, honey and wocestershire sauce COVERED for 1 more hour. Then baste with bbq sauce and grill till sauce is set set.

YUM!

If you want specific amounts let me know!

 
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