I received my Drip n Griddle today. I used 10 briquettes for my initial burn.
Ribs were seasoned with Rod Grey's Zero to Hero and Meat Church BBQ's Honey Hog. The Daigle's Cajun Sweet
Pecan Garlic will be used to glaze them.
The Weber is running at 235, using KBB and a couple of pecan and peach chunks. Ribs on!
The ribs were sauced and now ready to come off the Weber and rest.
No plated photos tonight. Keeping my indirect side of the grill is a breeze now. No more wasted foil! I will be
using the griddle part soon.