OK...let the BBQ games begin!!
Ribs removed from vacuum pack, rinsed, trimmed, and membrane removed.
Rub split into four portions of 2 tablespoons for each side.
Rub applied (all the oil and rubbing got me kinda going...may need to take a break and have a "nap" with my wife). ;-)
Got my water pans, and my wood chunks ready for deployment.
Grill prepared...grates off, wood chunks (apple wood - about 8 oz total to start) positioned, pans in place w/water.
Grates back on. Oven thermometer positioned at rear of grill, cool new Thermoworks superfast probe thermometer and fresh bottle of Simmie J's Hickory BBQ Spicy sauce at the ready.
Damn...I've forgotten something really important...something critical to the process, something without which kings quail in fear and brave men weep.
Oh yeah, that's it.
I think I'm good to go.
So any advice before I start the actual BBQ?
First time rib BBQ'ing common errors/screw-ups to avoid?
Planning on front burner only, aiming for 225 degrees, expecting about 3 hours. Ribs will be at room temp when I put 'em in.
Very excited, a little nervous (invited friends over to help us consume the results) and looking forward to this learning experience however it turns out.
Ribs removed from vacuum pack, rinsed, trimmed, and membrane removed.
Rub split into four portions of 2 tablespoons for each side.
Rub applied (all the oil and rubbing got me kinda going...may need to take a break and have a "nap" with my wife). ;-)
Got my water pans, and my wood chunks ready for deployment.
Grill prepared...grates off, wood chunks (apple wood - about 8 oz total to start) positioned, pans in place w/water.
Grates back on. Oven thermometer positioned at rear of grill, cool new Thermoworks superfast probe thermometer and fresh bottle of Simmie J's Hickory BBQ Spicy sauce at the ready.
Damn...I've forgotten something really important...something critical to the process, something without which kings quail in fear and brave men weep.
Oh yeah, that's it.
I think I'm good to go.
So any advice before I start the actual BBQ?
First time rib BBQ'ing common errors/screw-ups to avoid?
Planning on front burner only, aiming for 225 degrees, expecting about 3 hours. Ribs will be at room temp when I put 'em in.
Very excited, a little nervous (invited friends over to help us consume the results) and looking forward to this learning experience however it turns out.