I picked up a couple of packs (8 ribs total) that were on sale and dusted them with some Montreal Steak that I’d run through my spice grinder. Then down for a rest overnight.
I set up Little Man “Sparky Style.” I call it that because Sparky showed me the method. I’m guessing he may not have invented it, but he showed it to me, so he gets the credit. Basically, I take the Charcoal Ring from an 18.5” WSM and put it in my 22’5” Weber Kettle. Line the charcoal up around the outside of the ring. I start at around 12:00 (think a clock face) and run the briquettes clockwise around the ring. Light up a small chimney and dump that at noon (position, not time). This configuration allows for an easy to maintain, stable, temperature for long periods of time. It also makes it easy to determine when, and how long, you meat is exposed to smoke. Lastly, a disposable half pan fits right down inside, allowing you to capture any drippings.
In this case, I started around 1:00 in the afternoon and Little Man was running about 230º.
At 4:00, I pulled them off. In the pan, with a little drippings, I added half of a Yuengling and some Lea & Perrins. I put the ribs back on a small rack and covered them with foil.
At about 5:30, I pulled them out of the pan and put them back on the grill to baste with the Au Jus.
They came off at 6:00. FYI, the lit charcoal had only reached to the 5:00 position around the ring when I shut it down.
Plated up with a family favorite, some butter-fried rice.
Oh, and yes, I did mean to add those little green globes of gorgeousness to the rice.
BD
