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In Reply to: Re: The further adventures of snakeseare the bbq noob posted by QSis on August 25, 2011 at 20:36:08:
Hi, thanks! I'm using a gas grill with a thermometer, which is not the ideal, but it's what I have access to. I'm using the front burner for heat and keeping the meat at the back on a top rack.
I just took off the pork ribs after 3 and half hours. I kept the rub very basic, just garlic salt. Remember, this is kindergarten for me. You don't start out doing calculus.
Anyway, these ribs were so good I didn't even sauce them at all. I have a lot more of the same ribs to learn on, and the next rub will be more sophisticated, with thyme I think.
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