Re: Any good rib recipes for a Weber BBQ?
Hope you have a Weber with a temp guage Tinkerer. You are in for a real treat. Your neighbors and relatives are gonna think you are a transplanted Yank of at least a Confederate.
<br /><br />Two important factors here, cook em long and low and cook with indirect heat.<br /><br />If ya can't find a rib rub down your way, post back and I'll post a list of ingredients that you can obtain and make your own.<br /><br />Peel the membrane off the back of the ribs, rub in the rib rub, slather with your favorite sweet type barbeque sauce, put them in a plastic bag and refridgerate for about two days. <br /><br />This is best done on a 22" weber but you can probably get away with the 18"er. If you can buy some coal cradles that fit along sides of the kettle, do so. Weber offers them.<br /><br />If your using the 22", fill the cradles about half full of lit coals, place a drip pan between the cradles. (you can make one out of tin foil) and regulate your heat to about 225 deg F for 2 hours plus or minus. You'll have to experiment. Temperature is the key. Back ribs will take less time than the full ribs.<br /><br />You place the rack of ribs bone down and don't turn them. The last half hour, you'll want to re-baste with more bbq sauce. The ribs will blacken but that's just the sugar. With the low temp they won't be burning as they may look like. Be careful when you pull the ribs off the grill. They may just fall apart as you try to lift them.<br /><br />Bon appetite!
