Spring Season
Making an effort this season to develop a better technique for ribs.
We tried on May 3rd
Again on May 24th
On both occasions, the ribs were left on too long.
Fall off the bone is what some people like, but ours is too extreme.
A better result yesterday:
What We Did Differently
Baby back ribs this time, St. Louis style last time. No problem with St. Louis style again, just need to use better methods on my end.
Several good videos have been posted on how to do baby back ribs on a Weber kettle.
Key change for us:
Adjusted the vents to let less air in.
At 5:04 in the video below, he explains that top and bottom vents should be 1/4 open for low and slow:
After one hour, I opened the top vent all the way because things were going super slow.
Next time I will try to start with a 1/2 open top vent, or maybe 3/4.
We did wrap in foil, but only added brown sugar during the wrap.
I like the way the brown sugar turned out. I may go with a spice rub in the future.
Total cook time for us was about 5.5 hours.
See you next time.