Post by cuda on Jul 1, 2012 10:49:36 GMT -5
Well pleased with this add-on investment to my Weber. The American inventor took a complex idea and made it simple and a tribute to his legacy. One of those purchases you will like and can feel good about it. Don't be fooled by the simplicity of this design , it is a quality well made product that should outlast your Weber.
Arrived on time and the instructions and setup could not have been easier. A nice little book is included.
I'm just a backyard cook for the family but here is how I did my first cook. I purchase my ribs at Costco .
Rub : I made a rub for ribs using the included recipe ideas, I left some things out I don't like and added 1 tbl ( Chef Pauls Meat Magic ) to my recipe.
Low & Slow : My Weber Settled in between 240-260 at the Dome at between 3/16-5/16 top opening. For a 4hr cook I added water and once added (apple) wood chunks. The meat temp came up to 145-160 for 3 full slabs.
Saucing : I still have an old gas grill , I took the smokenator ribs wrapped them in foil and mop on a Stubbs Barbecue sauce. At the lowest setting my gas grill comes up to about 300F . I cooked an additional 30mins at this temp and it brought the ribs up to 190F sizzling in the sauce .
Finish : I took the Ribs out of the foil , basted on a little more sauce and over open flame, open lid and I let them glaze over 5mins per side. I watched them to make sure they did not burn. They looked and smelled absolutely fantastic
Taste : Best I ever had ( family agrees as well ) , meat was tender and juicy and melted in the mouth. The bones fell right out. The next day I used the extra slab to make sandwiches with caramelized onions. This will get repeated a few times for sure.
Arrived on time and the instructions and setup could not have been easier. A nice little book is included.
I'm just a backyard cook for the family but here is how I did my first cook. I purchase my ribs at Costco .
Rub : I made a rub for ribs using the included recipe ideas, I left some things out I don't like and added 1 tbl ( Chef Pauls Meat Magic ) to my recipe.
Low & Slow : My Weber Settled in between 240-260 at the Dome at between 3/16-5/16 top opening. For a 4hr cook I added water and once added (apple) wood chunks. The meat temp came up to 145-160 for 3 full slabs.
Saucing : I still have an old gas grill , I took the smokenator ribs wrapped them in foil and mop on a Stubbs Barbecue sauce. At the lowest setting my gas grill comes up to about 300F . I cooked an additional 30mins at this temp and it brought the ribs up to 190F sizzling in the sauce .
Finish : I took the Ribs out of the foil , basted on a little more sauce and over open flame, open lid and I let them glaze over 5mins per side. I watched them to make sure they did not burn. They looked and smelled absolutely fantastic
Taste : Best I ever had ( family agrees as well ) , meat was tender and juicy and melted in the mouth. The bones fell right out. The next day I used the extra slab to make sandwiches with caramelized onions. This will get repeated a few times for sure.