35 Commentaires

  1. Fantastic video, thank you!!!! My brother brought back pork rub and bbq sauce from Texas, and we figured Father’s Day would be a perfect day do to ribs! But we only have a Weber grill, not a smoker, but the half charcoal technique worked great! We also added a pan of water in the half of the grill that didn’t have charcoal, not sure how much of a difference that made. We also used used the lower and upper vents to keep the temperature at about 275-300F as best as we could as mentioned in the video, though it sometimes got a bit out of hand to 400 but we managed.

    I think the brine made a huge difference.
    The only two area where I got confused was where there was a discrepancy in the video and the written recipe in the link in the description.
    In the video, you use Worcestershire sauce as part of the brine, but in the written recipe it says soy sauce. I ended up using mostly Worcestershire sauce but topped it off using soy sauce since I didn’t have 2 full cups of Worcestershire since they have some common properties.

    The other thing is in the written recipe, it mentions putting the ribs in a pan full of water and cooking for an additional 2 hours. I didn’t see that in the video
 so I didn’t do it, but I did wrap the ribs in aluminum foil as they reached around 180-200F cooking temp and then left them in the makeshift smoker for a while as we got some of the appetizers in the kitchen ready. So, I’m. not sure if that was the right thing to do.

    Basting a sauce on top of a rub isn’t something I had thought was possible, but we did it as you suggested.
    Ribs turned out tender but with just the right amount of bite, I was pleasantly impressed with myself lol, and family was thoroughly impressed.

    Thank you!!

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