Today I made some bbq baby back ribs. I did it on a webber kettle. I started with a small amount of charcoal briquets and add a few more each hour. I bought hickory chunks. I wrapped up 2 large chunks separately in foil to prevent catching on fire. I added one chunk to the charcoal each hour.
The kettle's internal temperature started at about 270 and dropped down slowly as time goes on (at the end of 5 hours it was about 200 degrees), I kept the top vent wide open. I followed the 2-2-1 rule for babybacks, 2 hours exposed to smoke, 2 hours wrapped in foil (I added some beer to the foil pouch), and 1 hour exposed and brushed with sauce.
The end product was not fall-off-the-bone tender and was extremely salty (on the edge of inedibility) since I wasn't sure how much of my rub to add. The smoke flavor was very strong and overwhelming. I only let the rubbed rib rest for 2 hours before putting on the grill.
I feel defeated
The kettle's internal temperature started at about 270 and dropped down slowly as time goes on (at the end of 5 hours it was about 200 degrees), I kept the top vent wide open. I followed the 2-2-1 rule for babybacks, 2 hours exposed to smoke, 2 hours wrapped in foil (I added some beer to the foil pouch), and 1 hour exposed and brushed with sauce.
The end product was not fall-off-the-bone tender and was extremely salty (on the edge of inedibility) since I wasn't sure how much of my rub to add. The smoke flavor was very strong and overwhelming. I only let the rubbed rib rest for 2 hours before putting on the grill.
I feel defeated
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