Our son and his family are heading back to Washington state early tomorrow morning and requested ribs for lunch today.
They requested, I delivered.
I seasoned both racks yesterday with Cindy Lou’s Voodoo Rub.
2 hours into the cook and the ribs are just about ready to wrap. I am burning KBB with 2 chunks of hickory and 1 chunk of
Cherry wood. I am using the Slow N Sear and Drip N Griddle and monitoring grate temp with the Smoke thermometer. I am
running the Weber between 240 and 250 today.
1 hour and 15 minutes in the wrap and then I glazed them with Killer Hogs The BBQ Sauce.
All sliced up and ready to eat. They are very juicy with a great smoke ring. Some of the pieces were “sampled” before I got this photo.
My plate with some mac n cheese and some homemade broccoli cauliflower casserole.
The ribs were fantastic and the Voodoo rub was awesome. It really added to the flavor of these ribs.
