tenspeed
Executive Chef
That's the New England Accent.
Dinner was St. Louis ribs (with Meathead's Memphis dust) on the Slow N Sear on the Weber kettle, Bush's grillin beans enhanced with bacon, cole slaw.
Ribs were wonderful, with a good smoky bark, and I'm amazed that the Slow N Sear kept a temperature in a 3 degree range (251 - 254) for almost 4 hours before I had to touch the vents.
Dinner was St. Louis ribs (with Meathead's Memphis dust) on the Slow N Sear on the Weber kettle, Bush's grillin beans enhanced with bacon, cole slaw.
Ribs were wonderful, with a good smoky bark, and I'm amazed that the Slow N Sear kept a temperature in a 3 degree range (251 - 254) for almost 4 hours before I had to touch the vents.