When the weather is nice I often cook with indirect smoking method.
I like to sit on the deck , tend the fire , play with the dogs , listen to music, it's interactive cooking & it's as much about entertainment as the food.
Defrosted 2 racks ribs 1 BB & 1 St. Louis , slathered in mustard & rubbed with a mix of Webber's BBQ rub & Bad Byron's butt rub. ( I'm down to the bottoms of last years rub containers & didn't have enough Webber's )
Put the ribs on with briquittes & 1 chunk oak.
My son came by for a beer & after he left I added a 2nd wood chunk, went inside & sat in the recliner , about 3 hours later my wife came home & woke me up
The grill temp was down to 170F but still in the safe zone. The ribs were almost done, instead of foiling ,or rebuilding the fire , I finished on the Gas grill. Slathered 1/2 with Corky's & finished/seared, I like a little charred flavor. Turned out very good , kinda like BACON ON A STICK
Indirect cook
Son & Dogs
Caught Grill Guards Taking a Nap
Ribs
