Hello everyone, have been grilling on my Weber Kettle(s) for decades, now that the kids are gone and it's just the wife and I at home I have the basic 18". For the past year I've been obsessed with smoking the perfect ribs on the kettle, and I'm getting close! I keep it simple, using a char basket with Kingsford Original and some cherry wood chunks. I don't wrap, and I'm experimenting with different seasonings and sauces. Just ordered Heath Riles Garlic Jalapeno, Pecan, and Honey Rubs and also his two BBQ sauces, can't wait to try them! I've found that a must is a good probe thermometer that you mount on the grill to keep track of temperature. I can smoke a nice rack of St. Louis Ribs with the temp running between 225-260 in about 5.5 hours. I'll post pictures the next time I get a rack done.
Anyway I look forward to interacting with everyone here and sharing tips and stories!
Topic: Hello from northern California! (Read 356 times)
