Succulent
Smokey
Fall off the bone
Ribs
were my best yet!!
I don’t think it had anything to do with the seasoning or the precise temperature and time.
These Ribs just wanted to have lots of alone time with the Green Mountain Grill.
Prepping The Ribs
Get you a couple racks of some Meaty Pork Ribs. I didn’t buy these so I don’t know the exact price, my Father-in-Law brought them home. To be honest I don’t really pay attanetion to the price when I do buy them. All I know is I want Ribs and that is what I came to the store for. I’m not goin to go around and bargain shop for Ribs.
I want MEAT!!
Clear the Counter This is Goin To Get Messy
Slap that rack of Ribs on a cookie sheet. I found a cookie sheet works best for containing at least some of the mess.
On the ‘bone’ side of the Ribs there is a membrane that need to be pulled off. This membrane is pretty tough and it holds the ribs together.
This membrane is easy to grab and keep a hold of if you use some paper towels. If your lucky it will peel off in one piece.
Now get whatever seasonings you want and start packing it on!!
Don’t be shy
Load it up!!
After you have over-dosed your Ribs with seasoning
Wrap them up with plastic wrap or cling wrap and throw it in the fridge to allow those seasonings to really soak in
I left these in the refrigerator for 2 days. I normally only do 24hrs but things came up and had to leave them for another day. This could have been the key to these Ribs turning out so amazing.
Time to Smoke
I set the Green Mountain at 180 degrees F. I placed these bad boys in there at about 7 A.M.
There are 2 racks of ribs and a few spare ribs surrounding them. I marinated those but they did turn out near as tasty.
Once you have them in the Grill just forget about them. Maybe give them a sprits of Worcestershire sauce/apple juice every few hours, or just when you remember.
That is what happened to me.
😜😜
8 Hours Later
Oh man these are looking mighty tasty, but we need to crank the temp up to 225 and finish them off for another 2 hours.
After that 2 hours is up, remove them from he grill, place them in a pan and cover them with foil or butcher paper and throw them in the oven. Set the oven for 225 F and let them cook for 1/2 hr. Then turn the oven off and let them sit in there another 1/2 hr.
Behold, The Mighty Smokey Ribs!!
That’s what I am talkin’ about...
Let’s Feast
The meat just slid right off the bone!!
Perfect
What kind of food are you bringing to
Food Fight Friday
Until next time
Steem on
And
