Smoke-Speriment!

[Sailor Kenshin]

We did a smoke-speriment. Everything and everyone says you can SMOKE on your gas rig.

You can't. We tried every way. But we figured an interesting short cut.

Bought a rack of St. Louis trimmed spares, seasoned with SB Hog Waller. Smoked with a small coal basket in the Weber Kettle with apple and cherry for about 45 minutes.

Then, cooked indirect on Grill Master propane rig (on a rack on top of a water pan) 250°  for  4-1/4 hours. For the last hour, glazed with some random sauce, then removed the water pan for the glaze to set.

This is probably as close as we'll ever get to Set It 'n' Forget It.

Glazed 'n' done!





Plated with air fryer steak fries, and brussells sprouts with a sweet/spicy sauce

[OldUsedParts]

That looks "Awe Thin Teek" to MOI and if the taste is good then you've got it going on, Y'all

[Professor Bunky]

It tasted very good but was a little chewier than we'd like. The next time we're gonna try a 3-2-1 approach with wrapping.

As SK mentioned, the gas grill setup was very much "Set it and forget it." The temp varied no more than about 10 degrees up and down. The smoke flavor wasn't very heavy, but good enough.

[k.a.m.]

There is nothing! I mean nothing wrong with that idea those ribs look awesome!!! And the sides are a great choice.
Have you tried a snake method in your Kettle for smoking?

[Norway Joe]

As they said. Nothing wrong with this. I would be happy if I was served one.

Sent fra min SM-G988B via Tapatalk

[Professor Bunky]

There is nothing! I mean nothing wrong with that idea those ribs look awesome!!! And the sides are a great choice.
Have you tried a snake method in your Kettle for smoking?

Hi K.A.M.
I used to do a snake on my Weber Kettle & it did work fairly well for me. It is a bit fussy to set up. But when I got the Kamander (Kamado style, non-ceramic), I stopped using the Weber most of the time.

[Bockbock]

I would kill that thing. Looks like a winner to me.

[k.a.m.]

There is nothing! I mean nothing wrong with that idea those ribs look awesome!!! And the sides are a great choice.
Have you tried a snake method in your Kettle for smoking?

Hi K.A.M.
I used to do a snake on my Weber Kettle & it did work fairly well for me. It is a bit fussy to set up. But when I got the Kamander (Kamado style, non-ceramic), I stopped using the Weber most of the time.

I hear ya. I have a friend that cooks on a Kamander and loves it.

[bowhnter]

You couldn’t tell me they were mostly cooked on a gasser. I’d enjoy those!

[spacetrucker]

they look good, perhaps if they were chewy a few extra minutes on the heat? I test mine with a tooth pick for doneness or by using the bend test, with a pair of tongs holding the ribs in the middle checking for then to bend and not break when they are picked up.

[Smoking Piney]

Good looking bones, Sailor!

[Sailor Kenshin]

Thanks everyone!

Leftovers, with tater salad. Baby back rib from previous cook included.

[k.a.m.]

Good looking leftovers.
Did you heat up the ribs?
I love leftover cold ribs for some reason same with leftover fried chicken.

[Sailor Kenshin]

Good looking leftovers.
Did you heat up the ribs?
I love leftover cold ribs for some reason same with leftover fried chicken.

No heat! Just cold. I like them that way, too.