It's ribs time at my house. Yeah! I'll give you guys a run through on the methods I'm using this time.
1. Removed silver skins and let ribs rest at room temp. for an hour. Don't skip the silver skin removal. It's not that hard to use a sharp knife and paper towel to cut and grab the silver skin and pull it off. Makes a noticeable difference in how the ribs chew. Silver skin is gross.
2. I'm using my Weber Coffee Rub because I have plenty of it and it tastes good. Could just as easily have used another store bought or made my own. Just experiment like I do and try different rubs until you find one you like best.
I sprayed the ribs with oil to help the rub adhere, rubbed them liberally and let them rest while I prepared the grill.
3. I preheated the grill on high to get it well past the 225* temp I'm aiming for, cleaned the grill with a brush, rubbed it with oil and turned off 2 of the 3 burners. I will be cooking these ribs indirectly so I have the back burner lit and the ribs in front.
4. I added 1 of 2 Apple wood foil packs directly over the flame. I'll add the other in half an hour or so. I added the ribs and closed the lid. I'm not using a water pan this time because I'm going to Texas Crutch them and that should give me plenty of moisture. You can see I have my temp. sensor in the grill so I can keep a remote eye on the temps. I'm currently at 244* after everything has settled in. I'll try to keep it between 225-250* for now.
Rubbed and resting to bring the meat temp. up:
Ribs on the grill with a foil pack in the background and the temp. sensor to the right:
SPECIAL BONUS PICS! You guys see my N.Y. Strip I bought a couple days ago? I cut it up and vacuum sealed the steaks. Too much fat cap on this one (extra money for store) but the meat looks/feels good:
Here's the end result ready for the freezer. 16 steaks at $4 each:
1. Removed silver skins and let ribs rest at room temp. for an hour. Don't skip the silver skin removal. It's not that hard to use a sharp knife and paper towel to cut and grab the silver skin and pull it off. Makes a noticeable difference in how the ribs chew. Silver skin is gross.
2. I'm using my Weber Coffee Rub because I have plenty of it and it tastes good. Could just as easily have used another store bought or made my own. Just experiment like I do and try different rubs until you find one you like best.
I sprayed the ribs with oil to help the rub adhere, rubbed them liberally and let them rest while I prepared the grill.
3. I preheated the grill on high to get it well past the 225* temp I'm aiming for, cleaned the grill with a brush, rubbed it with oil and turned off 2 of the 3 burners. I will be cooking these ribs indirectly so I have the back burner lit and the ribs in front.
4. I added 1 of 2 Apple wood foil packs directly over the flame. I'll add the other in half an hour or so. I added the ribs and closed the lid. I'm not using a water pan this time because I'm going to Texas Crutch them and that should give me plenty of moisture. You can see I have my temp. sensor in the grill so I can keep a remote eye on the temps. I'm currently at 244* after everything has settled in. I'll try to keep it between 225-250* for now.
Rubbed and resting to bring the meat temp. up:
Ribs on the grill with a foil pack in the background and the temp. sensor to the right:
SPECIAL BONUS PICS! You guys see my N.Y. Strip I bought a couple days ago? I cut it up and vacuum sealed the steaks. Too much fat cap on this one (extra money for store) but the meat looks/feels good:
Here's the end result ready for the freezer. 16 steaks at $4 each: