« on: April 22, 2018, 09:59:18 AM »
The Ranger got the call today for a rack of baby backs. This is the first time I have done ribs on a kettle (love my WSMs!). I am doing a 3-1-1 method using the Slow n Sear plus. Rubbed with Victory Lane Cherry Bomb rub. I will foil with butter, brown sugar, and honey. Country Bob’s BBQ sauce for the last 10 minutes.
I am super pumped about using a modern accessory in a vintage grill for this cook. The color change on the Ranger is really bringing out the fade on it today as well!
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Weber Kettle Club
« Last Edit: April 22, 2018, 03:35:29 PM by Lowbrass »
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"The Fairway" '74, 22” Turquose, 18" Red C code, 18" Blue DU code x2, Gen 2 Grass Green Performer, 26” Glen Blue, Spring Green, "Bone", Turquose, Blue Wave, Wedgewood Blue, “Smoke”, Crimson and Homer SJGs. 14" and 18" WSM
Grails (HELP!): IMPERIAL GLEN BLUE!
Topic: Ribs on the Ranger (Read 844 times)
