I see Sparky has been busy with wings so I decided to wake up a sleeping lion with an uppercut.
First gotta get lubricated.....
Now on to the ribs. Used Penzey's jerk pork seasoning mixed with a little lime juice and peanut oil. This stuff is fantastic.
I rubbed that mess on the ribs and let them sit.
Got the PBC going.
Hey, did you know that the Weber compact chimney takes exactly 40 briquettes to fill leveled? Perfect match for the PBC.
Anyway, I hang the ribs at 1:40 pm.
Came to check them at 4:15 pm and tooth pick went through like a hot knife on room temperature butter.
No foiling (I got all my teeth, I use em), no BBQ sauce.
These were one of my best ribs yet!
I took the whole jerk Caribbean theme and made BBQ beans with crushed pineapples and fried plantains.
Back to adult beverages.