I took my first shot at a rack of baby back ribs on the Summit yesterday - mostly thanks to a buy one get one free sale at Publix. Ribs were seasoned with SPG with a yellow mustard binder. Being on low carb, we wanted salt and pepper ribs with no sauce which was actually a refreshing change from sticky saucy ribs. I lit a pile of B&B lump with 3 chunks of apple wood buried using a tumbleweed. Funny, I am so used to starting my charcoal that way I totally forgot about the propane lighter assist on the Summit. I realized I did that about half way through the cook. Ribs were really good, had to choke the vents back quite a bit to stay between 275-300F. Wrapped at the 2 hour mark with butter pats and unwrapped at the 4 hour mark. Cooked another hour or so foil boat style while basting with the butter often. Sides were a broccoli salad (keto friendly), sliced tomatoes from the garden and cayenne peppers straight off the bush. I'd recommend these to anyone wanting a break from sweet for a change. Beaux had fun with his new splashpad while we enjoyed the day under the umbrella. Oh, also grilled up some ball park hot dogs for lunch - plenty of room on the Summit!
Topic: Ribs on the Summit Charcoal Grill (Read 412 times)