I decided to leave the infrared grill in the garage and start smokin' ribs instead of grilling them over direct flame. I had tons of ribs and decided to throw on 4lbs for dinner today (2 people + 2 dogs). I began with a rub I put together myself. Salt, pepper, paprika, garlic powder, dry mustard, oregano, and thyme. I let the ribs get to room temperature after putting the rub on them.
I used my 18" Weber kettle grill, which hasn't gotten much play over the past year (maybe twice). Setup the charcoal on one side after lighting it with the chimney, and threw the mesquite chips onto it after I soaked them. I also had a can of water under the meat, to help with the moisture.
The temps stayed around 190-215 most of the time. It had gotten up to 250-280 after I put the new charcoal in. I had to put in one extra batch of charcoal after the first batch I began with. After playing with the vents under the grill and on the grill top, I got the temp down to where it needed to be.
After two hours:
The ribs went in for four hours. I flipped them once. After this time, I took the internal temp, for one of the thicker ribs, and got a reading of 158F. I then took a piece off one of the ends that looked a bit crispy, and bit into it. I noticed it was tougher than I expected it to be, so I figured the ribs wouldn't come out as well as I would have thought.
After four hours:
At the four-hour mark, I dumped some BBQ sauce onto the ribs and wrapped them.
I let them cook for an additional two hours at 200-215 degrees (the temps stayed pretty consistent at 213F for a while. After this time, it was time to let them cool down and eat! Honestly speaking, I've had some good ribs in the past...the best being in Jackman, Maine. I've also heard of people saying they've had awesome "fall-off-the-bone" ribs...but I've never eaten ribs this tender or flavorful!!!!! I was so surprised when I put the fork in one of the ribs and attempted to pick one up. It just broke into four pieces - super soft. The outer layer of the ribs were pink, much like the brisket I ate down in Texas. It was awesome. The mesquite flavor was just perfect. Not only did I get to smell it all day, my neighbors did, too.
Now, the pics:
Needless to say, I'll be smoking a lot more from now on. I bought some brisket yesterday (2.5lbs) and will be prepping it for this coming weekend. [IMG]http://*****************.com/smile/emthup.gif[/IMG]