Chief Longwind Of The North
Certified/Certifiable
Why, those look good enough to eat! What's your address. Oh, wait. You're so far away from here. All I can say is that those are some good lookin' ribs.
And Princess, a Webber Kettle is a great grill for smoking. I just place sticks of maple, apple, or birch on top of two seperate piles of charcoal, on opposite sides of the grill. This generates the heat and protects the meat from the direct heat of the charcoal. I close all vents to the half open position, put a meat thermometer into whatever I'm cooking, and check it every half hour or so. I add more wood as needed. In addition to ribs, you gotta smoke a turkey on your Webber. It's an amazing thing, so juicy and smoky. Just make the divided bed of coals, put the soaked wood on top, rub the turkey with oil and lightly salt. Make a drip pan out of heavy-duty aluminum foil and fill half way with water, after placing between the charcoal beds. Place the turkey over the drip pan, cover, half close the vents, and let it smoke for about 12 minutes per pound. Remove when the meat thermometer reads 155' F. You will be the neighborhood star.
40, how come you don't live up her in the North, where I can come and knock on your door when you're making those ribs?
But then again, I've got my own secret ribs recipe, but I like to use spare ribs or country style ribs rather than baby back. They have more meat on them.
Seeeeeya; Goodweed of the North
And Princess, a Webber Kettle is a great grill for smoking. I just place sticks of maple, apple, or birch on top of two seperate piles of charcoal, on opposite sides of the grill. This generates the heat and protects the meat from the direct heat of the charcoal. I close all vents to the half open position, put a meat thermometer into whatever I'm cooking, and check it every half hour or so. I add more wood as needed. In addition to ribs, you gotta smoke a turkey on your Webber. It's an amazing thing, so juicy and smoky. Just make the divided bed of coals, put the soaked wood on top, rub the turkey with oil and lightly salt. Make a drip pan out of heavy-duty aluminum foil and fill half way with water, after placing between the charcoal beds. Place the turkey over the drip pan, cover, half close the vents, and let it smoke for about 12 minutes per pound. Remove when the meat thermometer reads 155' F. You will be the neighborhood star.
40, how come you don't live up her in the North, where I can come and knock on your door when you're making those ribs?
But then again, I've got my own secret ribs recipe, but I like to use spare ribs or country style ribs rather than baby back. They have more meat on them.Seeeeeya; Goodweed of the North
