The ribs were seasoned with a base coat of Killer Hogs AP rub and then seasoned with Meat Church BBQ Holy Cow. The ribs
came from Porter Road Butcher in Nashville, TN.
My setup is the Weber Kettle with the Slow n Sear and Drip n Griddle, burning Kingsford Long Burning briquettes and for wood
I am using 1 chunk of Pecan and 1 chunk of cherry.
Ribs are on. Target temperature today is between 240 and 260. I will be monitoring the cook with my Smoke thermometer.
1.5 hours in to the cook and the ribs are getting some good color. The temperature has been holding steady at 250.
Here are the ribs at the 3-hour mark. I put the sweet potatoes on the grill at the 2-hour mark. I will be wrapping the sweet
potatoes in foil as they have had enough smoke.
Ribs are done after 5 hours. They are probe tender and average about 205 internal temperature. They will be wrapped in foil
and held in a cooler for the next hour or so, along with the sweet potatoes. I couldn’t decide which photo I like best so I am
posting both of the finished ones.
Deliciousness on a plate!
