Trying out some low & slow ribs to find out what's all the hype are all about. Shooting for 250-260F. Weber briquettes along with pecan chunks. This will be no wrap or sauce. Sauce will be served on the side for those that wants it. Rub consist of salt, brown sugar, white pepper, red pepper flakes, paprika, onion powder, annato powder, tamarind powder. Spritz with a mixture of cranberry juice and oil every 45 minutes. Consistent temperature from top to bottom. Center ring help prevent the lit coals from spreading outward too quickly.
It looks delicious!How'd you like it?Sent from my Pixel using Weber Kettle Club mobile app
How long did it take at these temps?
Phenomenal set up and ribs look perfect. Did the inner ring slow the charcoal down and ignite the outer circle as planned?Sent from my iPhone using Weber Kettle Club mobile app