going for it

 

1. For 25 years I had both a gas grill and a big Weber charcoal pot.  Ran a natural gas pipe out to where the gas grill was.  It was great for chicken & ribs, stunk for steaks, couldn’t develop enough heat.  When I moved to Colorado, I acquired a real live smoker for the BBQ stuff.  Heavenly.  6-8 hours at 225 for ribs, briskets, etc.  For the ribs, my rub is “Memphis Dust”, cannot put a decent link into a plain-text comment, just Google it.

   Posted by kjmerz       09/13/2013  at  10:44 AM  



2. Colder is better for ribs. Cold and long. But you can’t just wing it; get a quality instant read high temp thermometer and use it. Practice. You want the grill surface at 225 and maybe an inch up. The temp up in the top of the hood where the grill’s built in gauge is doesn’t do you any good at all.

   And I’ve got to get myself some smokin chips. Ribs without smoke are still great, but they’re missing that essential flavor.

   Posted by Drew458       09/13/2013  at  03:30 PM  



3. Memphis Dust recipe here.

   3/4 cup firmly packed dark brown sugar
   3/4 cup white sugar
   1/2 cup paprika
   1/4 cup Morton’s kosher salt
   1/4 cup garlic powder
   2 tablespoons ground black pepper
   2 tablespoons ground ginger powder
   2 tablespoons onion powder
   2 teaspoons rosemary powder

   It’s MUCH sweeter than what I put together, with a TON more garlic. It almost looks like Chinese Take Out rib rub.

   Whachu talkin’ ‘bout, can’t put a link in? Even in the simple comment tool,
   there’s an < a > button ... just enter the URL and then the text string you want.
   BMEWS link

   Posted by Drew458       09/13/2013  at  03:39 PM  

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