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In Reply to: Re: 3-2-1 method for ribs posted by Salmon on December 24, 2012 at 15:05:58:
Weber 22.5" blue bag charcoal, YES in 2 - 2 1/2 hours...
I really like the Hormel ribs...
- Heavy course ground Telicherry black pepper
- Light salt
- Hickory chunks on the coals, offset to cooking area
- Vent to top of ribs
- Bend test works great
At ribs close to done, I will slice 1" pieces of cased, hot Italian sausage, tossed above the hot coals. When sausage is close to done, toss in a dozen or so jalapenos and toss them together in the dancing flames. This makes a wonderful side or snack... YUM
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