92hatchattack
Senior Cook
Ok guys, so here is the story. I finally convinced my mother in law that she should get a 22" weber kettle instead of spending $100 on a cheap gas grill that will fall apart in a year. This is fine because she will never use either grill herself, but wants me to cook when she has everyone over.... so, i get my choice of cooking aparatus in the $100 range... hence the weber silver 22"
Now I nees to show her why choosing a charcoal grill was the right idea. So i need help from everyone here that is making KILLER baby back ribs on a webber kettle. I am FULLY dedicated to spending 5-6 hours of my life, as often as possible, to smoking some beautiful ribs.BUT...
I DONT KNOW HOW
I need to know everyting you guys have from rubs to mops to sauces. Doesnt have to be all at once, lets stay simple at first.
One important note, allthough most of the familly loves lots of spices adn sauces, my MIL has health issues, and doesnt like sauce at all really, so ill need a suggestion for a mild, non spicy rub that will still add some nice flavor.
I know im asking for alot here guys... ive read so many diffrent ways of doing this that i just cant put it all together... some say to leave it for 3 1/2 hours and dont touch it... other say to spray it with a mop every 45 minutes.. I know a lil about wat i need to do, but i read so many diffrent things that i dont know whats right...
So to recap, i need:
1. a proven weber kettle technique... rib placement(top rack or bottom?) How much fuel and arranged how?
2. commercial rub suggestion. something i can pick up from shopright for starters untill i start getting more advanced and making my own.
3. A proven process to make my MIL's mouth say WOW THESE RIBS ROCK!
I know im asking alot because im sure some of you have 20+ years of experience with this, but please get this newbie in the game!
Thanks alot
---Joe
Now I nees to show her why choosing a charcoal grill was the right idea. So i need help from everyone here that is making KILLER baby back ribs on a webber kettle. I am FULLY dedicated to spending 5-6 hours of my life, as often as possible, to smoking some beautiful ribs.BUT...
I DONT KNOW HOW
I need to know everyting you guys have from rubs to mops to sauces. Doesnt have to be all at once, lets stay simple at first.
One important note, allthough most of the familly loves lots of spices adn sauces, my MIL has health issues, and doesnt like sauce at all really, so ill need a suggestion for a mild, non spicy rub that will still add some nice flavor.
I know im asking for alot here guys... ive read so many diffrent ways of doing this that i just cant put it all together... some say to leave it for 3 1/2 hours and dont touch it... other say to spray it with a mop every 45 minutes.. I know a lil about wat i need to do, but i read so many diffrent things that i dont know whats right...
So to recap, i need:
1. a proven weber kettle technique... rib placement(top rack or bottom?) How much fuel and arranged how?
2. commercial rub suggestion. something i can pick up from shopright for starters untill i start getting more advanced and making my own.
3. A proven process to make my MIL's mouth say WOW THESE RIBS ROCK!
I know im asking alot because im sure some of you have 20+ years of experience with this, but please get this newbie in the game!
Thanks alot
---Joe