Greetings!
I made spare ribs today on my Weber Deluxe Performer and this is how I did it.
Having only recently discovered the 'snake' charcoal method, I thought I'd give it a go as I always found the minion method got my WSM too hot and I banked the coals the last time I cooked ribs in my Performer and the temps tended to spike and then drop quickly, I found.
I am a convert to 'snaking'.
I used Weber hickory wood chunks here and placed a water bath underneath where the ribs would be on the grill. I put a quart of water in it.
The dry rub I used on the ribs consisted of:
Paprika
Cumin
Coriander
Salt
Pepper
Onion powder
Garlic powder
Cayenne pepper
I put some hotdog mustard on them first as a binder before adding the rub.
Ribs on the grill
After three hours at 225f
Texas crutch applied - it consisted of brown sugar, margarine and honey, as Malcom Reed does.
When the ribs went on with the crutch, I also added the bbq beans. Not featured in the pic is the Paul Newman sticky bbq sauce and honey I added (only a little bit of each).
After two hours, I took the crutch off, glazed with my homemade bbq sauce and added the sweetcorn.
An hour passed and I deemed one of the racks ready so I sliced her up and pretty much ate it straight away!
And then I got to the rest...
In summary, the bbq beans were delicious, really sweet and flavoursome. Never had smoked corn on the cob before but I most certainly will do again. Extremely impressed with the result of the ribs using the snake method. I was always in control of the temp and only had to make minor vent adjustments when temps started to climb.
Topic: Spare Ribs (Read 1742 times)
