ht01us
New member
Whipping up 3 racks of baby back ribs today. I'm making 2 changes.
First, I'm changing up the rub. I looked at Jan's Dry Rub on susanminor.org after reading about it on this site. So, I whomped some up.
Into the bowl
and mix it up
My second change is to use a water pan. When I cooked on my gas and charcoal grills I used water pans. I've got the full upper rack for the MAK so I figured it would be pretty easy to put the water pan on the main grate and the ribs on the upper. I added boiling water to the pan as I started the grill on its way to 250
I rubbed and wrapped the ribs last night. Brought them up closer to room temperature as the grill started; then onto the upper rack.
I'll let these go for 3 hours to start. No foil for these. Just a splash of sauce at the end; take out the water pan; heat the grill up and finish for about 20 minutes.
.
.
.
About 3 1/2 hours later I took out the water pan and moved the ribs to the bottom rack. They didn't seem to be coming along. Actually they were doing just fine. Next time I'll keep the pan in the whole time and just increase the cooking time.
Here they are sauced and on the grill for the final 20 minutes.
In a little while I'll start the Mak and Cheese using Meathead's Crack 'n Cheese recipe.
Think I'll post that on the contest site for the week.
First, I'm changing up the rub. I looked at Jan's Dry Rub on susanminor.org after reading about it on this site. So, I whomped some up.
Into the bowl
and mix it up
My second change is to use a water pan. When I cooked on my gas and charcoal grills I used water pans. I've got the full upper rack for the MAK so I figured it would be pretty easy to put the water pan on the main grate and the ribs on the upper. I added boiling water to the pan as I started the grill on its way to 250
I rubbed and wrapped the ribs last night. Brought them up closer to room temperature as the grill started; then onto the upper rack.
I'll let these go for 3 hours to start. No foil for these. Just a splash of sauce at the end; take out the water pan; heat the grill up and finish for about 20 minutes.
.
.
.
About 3 1/2 hours later I took out the water pan and moved the ribs to the bottom rack. They didn't seem to be coming along. Actually they were doing just fine. Next time I'll keep the pan in the whole time and just increase the cooking time.
Here they are sauced and on the grill for the final 20 minutes.
In a little while I'll start the Mak and Cheese using Meathead's Crack 'n Cheese recipe.
Think I'll post that on the contest site for the week.
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