Pork Ribs On The @WeberGrills Performer
Teaser for my review- (I haven’t even taken it completely out of the box but initial impressions from the quick peek are how thick and sturdy the build quality is)
Found on Amazon Here-
As I said before the build quality is thick like Weber’s Gourmet Grate System.
Here is how I started out. A regular smoke set-up using the snake method. The Country Style Pork Ribs offset of the coals with apple chunk and cherry wood chips.
Next to add the Upper Deck. It fit right in place and there were no issues with clearance of the lid.
The Upper deck provides a whole lot of extra space. it is billed as a warmig rack but I think where it will shine is with that huge amount of extra space it affords you when smoking.
Next I dropped onto the Upper Deck a porcetta roast and set up the Maverick remote thermometer.
When the country style pork ribs had the color I wanted I slid a Weber disposable tin pan under with some Sweet Baby rays and coated the ribs, then covered with aluminum foil to let them braise for about 40 minutes. The tin pan fit perfectly under the Upper Deck unit allowing a continuation of indirect cooking while still having the porcetta roast unfazed on the “Upper Deck”
My Sister Topped The Smoked Porcetta with Her Carrot Cake Marmalade, Yum!
Find the recipe for that on her website www.sistafeliciaskitchen.com
Would not have been possible to cook both things at the same time on my kettle without the Upper Deck. Obviously with the incredible build quality and huge cook space increase, this is an absolute no brainer purchase.
Obviously I love BBQ cooking. I love the versatility and ease of using two kettles but if I were only going to own one it would have to be a Performer. That cart just makes everything so simple and convenient. Being able to rest your tray of prepped food of hold your remote thermometer sensor makes things so simple. When you factor in the gas assist for starting your coals, to me, it’s a no-brainer to go with a Performer.
When you consider the fact that unlike gas grills , a Weber Kettle can easily last you over 20 years with the bare minimum of care and you divide out the cost of ownership over all those years, I’d recommend you buy a Performer every time. It’s only a couple hundred more and when you think that you probably only get 5 years on average out of a gas grill, the Weber Performer Charcoal grill with gas-assist will outlast a gasser by 4 times as long.
Anyway here was my set-up for some pork ribs that went on at 7:41 AM to be ready for lunch!
Snake method charcoal set-up with apple chunks and cherry chips. Ribs slathered with frenches yellow mustard and then rubbed with the Paul Prudhomme rub. Wait til pit temps hit 225 and then toss the ribs on offset the coals. Then let er rip. The top vent wide open bottom vent wide open. Because we are using the snake method, only a portion of the coals are hot at a time as it works it’s way around the bowl.
Pork Ribs Twice In One Week? When they’re that good, sometimes you gotta double up just to make sure you weren’t dreaming…
All month long I’ve been looking forward to the first Patriots playoff game to smoke up some ribs for the crew. Babyback ribs were on sale so I picked up three racks and looked at the forecast yesterday which said the rain and snow was supposed to stop between noon and 2pm today.
Well fast forward to today and there’s no rain at all, instead it’s a full on sideways huge wind snowstorm.
Not to be deterred by the weather we forge ahead!
Babybacks were on sale at Stop and Shop yesterday but they didn’t have them in yet and would be frozen so I went to Market Basket, paid a little more from them but they were in the case unfrozen.
Took the ribs out of the cryovac and gave them a thorough rinse.
Next piercing the sinewy membrane on the bone side of the ribs and peeled off the membrane. This is not difficult at all. just carefully slide your knife under the membrane til you get to the other side and once you have enough lifted away from the meat take a paper towel to help you grip the membrane and pull it away from the rib. It may take one or two trys to get it all off but this step should not intimidate you. It’s alot easier than it looks.
Once the membrane is off pat the ribs down with a paper towel to get them dry of any excess moisture from when you washed them.
Next slather a small amount of yellow mustard on the ribs which is used to help adhere the rub to the ribs. You won’t taste the yellow mustard it’s simply used to aid in adhering the rub so there’s no need to go out and purchase some fancy expensive mustard for this.
Now for the rub. I use the Paul Prudhomme rub for just about everything. It’s fantastic. Apply liberally on all sides and let the ribs rest for a couple hours.
Next to set up the Weber Smokey Mountain Smoker.
The wind is driving the snow sideways . Going out for ten minutes my sweater is completely drenched with wet snow. Took about ten minutes just to get the chimney lit.
Set up the smoker using the minion method with the charcoal basket at the bottom of the smoker hollowed out and the inside circumference of the charcoal basket lined with briquettes, cherry wood chips and apple chunks. Once the 1/3 of a chimney of briquettes got going I dumped them into the center of the charcoal basket, looking for a gradual build up in temperatures to 225-250.
So now that the pit temps hit 200 we toss the Ribs on
Luckily last weekend I bought a nice plastic cover for the Maverick remote temperature gauge/ These things don’t like to get wet and today probably would have fried the unit if it wasn’t in the plastic housing. $2.99 cents at Ocean State Job Lot was a good insurance policy for the sensor to stay dry.
Two hours in I wasn’t satisfied with the color, and the Weber Smokey Mountain had been cruising along at 225. I opened the fuel door and saw quite a bit of charcoal had been used up. Figuring we needed another two hours of heat and looking for a little more heat I fired up 2/3 a chimney of briquettes and added them to the charcoal basket. I also mixed up a container of a couple of tablespoons of Stubbs BBQ sauce, a couple of ounces of apple cider vinegar and a tablespoon of tabasco sauce and spritzed the ribs.
The snow has stopped, it’s just raw and cold out but the extra lit charcoal has helped the temps on the pit climb.
2:45PM Pull the ribs off the pit and foil them.
A drizzle of honey, a drizzle of Sweet Baby Rays and a light sprinkle of brown sugar. Ribs foiled meat side down and back on the smoker.
3:30 Update Unwrapped the ribs and put them back on the pit. Was careful to collect the drippings from the foil to add into the final BBQ sauce for an extra kick. Dipping my fingers into the drippings all I can say is OMG. Difficult to have patience but we’re gonna let the bark firm up for another 45 minutes or so. Pit temp is 350
3:40 Update Just gave the ribs the final spritz with a combination of the drippings from the foil, The stubbs, the tabasco sauce and apple cider vinegar mixture. Opened all the vents to try to get everything to caramelize as much as possible. Will pull off at 4:00PM
Follow along throughout the day for updates. Plan going in is 3 hours with pit at 275, then to wrap when I get the nice color on theoutside and put them back on for another couple hours to continue cooking internally and get that fall off the bone juicy tenderness.
Couple of racks of spares from Market Basket-
Rubbed up with the Paul Prudhomme Blackened Magic Rub
On the Pit at 6:45AM Smoker set up with the minion method-
7:45AM One Hour In: Outdoor temperature 57 degrees. Pit temp 280.
One bottom vent closed completely, one half way open, one a quarter of the way open. Top vent wide open and plenty of smoke.
9:00AM Start Prep For Atomic Buffalo Turds
Bacon, jalepeno, whipped cream cheese, shredded Mexican three cheese cheddar mix, paprika.
Mix the whipped cream cheese and Mexican shredded cheddar and some paprika.
Cut off the top and slice the jalapenos in half and take out the white veins and seeds. Stuff the jalapeno with the cheese mixture.
Wrap the stuffed jalapenos with bacon.
9:40AM Pit temp 280 degrees.
We’ve got the color on the ribs that we want and when picked up with the tongs they split just a little, so it’s time to wrap em in foil. Got a little pull-back on the bones.
Place the foil down and lightly spritz with apple cider vinegar and some Stubbs BBQ sauce, then place the ribs meat side down and then apply more BBQ sauce on the other side
Wrap the ribs and place them back on the pit meat side down
Toss the prepped Atomic Buffalo Turds on the pit and cover it up for the next two hours. Thought being that the ribs and ABTs will both finish at the same time.
and now we wait and try to be patient…
Smoker temp dipped down to 239 so I opened all the vents. After five minutes she still didn’t jump up so I opened the feed door and tossed in a couple of handfuls if lump charcoal. It sees like there wasn’t much fuel left. Closed it back up and temps have resumed upward. ABTs are taking nicely to the smoke. One hour to go!
Toothpick test. If the toothpick slides in with little to no resistance we’re ready to unwrap these bad boys.
Buffalo turds are ready-
Done now let’s slice ’em up and eat ’em