Above: Pork Ribs coming out of a slow oven with rough cut fresh garlic, sauerkraut, and a bit of your favorite BBQ sauce. We covered it with the glass lid- upper left.
Apple Wood Smoke
We set up the Weber like this:
Apple Wood Chunks
We use the chimney method/no lighter fluid to start:
Add about a quart of hot tap water. Do not fill all the way or it will slop on the coals when you wire brush the grill. Check water level and add more when needed when turning the meat.
Add some wood chunks to the charcoal when you dump the chimney.
Chilly Weather
We put the meat on for about 90 minutes for smoking, then took it inside to finish in a slow oven.
We will finish the pork in a slow oven inside. We can stay out of the wind and the house will begin to smell like bacon. Later, dice up about a tablespoon of fresh garlic and place it in the cast iron skillet for a nice garlic aroma in the house.
For years, I have attempted to make good ribs on the weber. Sometimes it turns out just right. Sometimes guests are over and the ribs aren’t ready on time. Sometimes, I am good with the hours-long ritual of watching over the smoky grill.
I have been to see my buddy a couple times and he does ribs that are boiled first, then go to the grill. They turn out really nice.
I have never attempted to learn this method. The time is now.
What others are saying:
What we did:
Removed the membrane from the ribs, then cut them up.
Boiled some beer, added ribs, turned heat down to a slow boil.
To the beer boil, we added:
A whole bulb of garlic, two whole jalapeños. Some cracked, black pepper. Half cup sugar. Half cup salt.
Left the ribs in for no more than 30 mins. Removed ribs and placed in the refrigerator overnight.
Time to set up the Weber – What we use:
Apple Wood Chunks
We use the chimney method/no lighter fluid to start:
Add some wood chunks to the charcoal when you dump the chimney.
Add about a quart of hot tap water. Do not fill all the way or it will slop on the coals when you wire brush the grill. Check water level and add more when needed when turning the meat.
It was a breezy day out here.
The meat was on for almost 4 hours, but I was experimenting with turning the top vent to the almost closed position. I will try to keep the heat up a bit and see if it all works out a bit faster next time.
Our mobile BBQ workstation:
Neighborhood Spirit
The ribs went on for about 45 mins with no sauce, just smoke. Turned them once during this time.
Added sauce a couple of times.
Done
Kitchen Table
Vegan Compromise
Two person household. My wife is vegan/plant based. She works with plant based recipes and cooking all year. She made the slaw and pasta below. She makes the best slaw dressing I have ever tasted.
Very happy with this method for ribs. This was a fun project and it may be the way for me to go from now on?
My loving wife assisted with all phases of this project. It was a fun time for us. She is an expert in the kitchen.
Getting started with Kingsford original charcoal briquettes, apple wood chunks and the Slow ‘n Sear.
After the roast has had time to take on the smoke flavor, we are done with the BBQ.
Later, during the rain, we’ll bring the roast in and finish it in a crock pot. Let the crock pot work for a couple of hours and the house begins to smell like bacon.
Winter is officially here. Tent camping for most people is now in the offseason.
Image above is taken near the very modest bar area here at home.
Last year, I posted a camping blog with many photos reaching back over the past 20 years and one image of a camping treasure from the 1970s. Here it is:
Above: Pork Ribs coming out of a slow oven with rough cut fresh garlic, sauerkraut, and a bit of your favorite BBQ sauce. We covered it with the glass lid- upper left.
Apple Wood Chunks
We use the chimney method/no lighter fluid to start:
Somebody special made potato salad:
Possibly of interest:
