Last week when I was at Sam’s Club I bought a 2 pack of plate ribs. Normally Sam’s will cut these into short ribs.
Yesterday I removed the excess fat and silver skin and dry brined them with kosher salt. Just look at that marbling! After
trimming it was still almost 4 pounds.
I am using the Weber kettle with the SnS and DnG. I am trying Kingsford Long Burning for the first time. I picked up a couple of
11-pound bags at Home Depot the other day. I am going to add a couple chunks of red oak and cherry to the mix.
Seasoned with Meat Church BBQ The Holy Gospel and let them blend together for a couple hours.
1.5 hours into the cook and the ribs are getting some good color. I will be spritzing them every hour with a 50/50 mixture of apple
juice and apple cider vinegar.
Exactly 5 hours from the time I put the ribs on, they are toothpick tender and an internal temperature of 195. My average temperature
was about 260.
My plate with some packaged Mac N Cheese.
Excellent ribs! Great bark, juicy, light smokiness and melt in your mouth tender.
As far as the Kingsford Long Burning charcoal I truthfully didn't see much of a difference between it and regular Kingsford. Maybe
on a longer cook it will make a difference.
