Follow along the live smoke all morning at www.northeastbbq.com
5:30AM Set up the kettle with a aluminum pan filled with water and briquettes set up snake style around the bowl for a low and slow sesh. Lit 12 briquettes inn the chimney and dumped them on the left end of the trail of briquettes which we’re looking to gradually catch and provide steady even heat between 275-300 degrees. using cherry chips and mesquite chunks.
I’m not sure if it’s just our local Stop and Shop market that pre-cuts the racks of beef ribs or if it’s done elsewhere as well. I buy what’s on sale usually and they had 2.4 lbs on sale for $2.24 per lb so I couldn’t pass them up (you can’t see the sale tag in the first picture).
Slathered them up lightly with yellow mustard and applied a generous coating of coarse salt and black pepper (Texas Style rub).
The pit set up and getting up to temp. Water in the pan to keep a moist smoking environment-
6:24 The Beef Ribs Hit the pit.
8:39AM Cranking along Grate temp 284 degrees. Only adjusted the vents once since 6:24AM Got a ways to go. Haven’t opened the lid once. “If you’re looking-you ain’t cookin.”
9:54AM 3.5 hours in-
11:45AM- They’re all jiggly and the probe slides right in so it’s time to take ’em off-
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