Posted: 5/29/2006 6:02:38 PM EDT
pork spare ribs and country style pork ribs coated with maggi sauce, and sprinkled wiht montreal steak seasoning. Indirect heat with mesquite chunks and a pan of water to maintain moisture content. got another 30-45 min with them on the bbq.
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Mmmmm ribs. Had ribs yesterday as well. Funny thing my neice said. She wanted to know where ribs came from. "Are ribs from people uncle Zane?" (at this time she was happily munching on one), I said "No, you are eating pig." Then in her 4 year old voice she said "I am eating pig? ewwww" She then put down the rib and stopped eating them saying that she was not going to eat pig. We all died laughing. She was perfectly happy with the thought that she was eating people but the instant that she found out she was eating pig she had to stop. |
the pan is square. plenty of charcoal, cooked them for 2.5hrs. see that little slot in the grill.. wow i can add more charcoal as the rest burns off. |
 As long as he's keeping his temps around 225*, it should be fine. You don't want to grill them.Freeride21a, get some Texas Pepper Jelly to use as a glaze. Very tasty! |
 Your last name's not Dahmer, is it? 
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"If you're not going to eat your ribs dear, at least finish your Soylent Green." |