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There are exceptions...searing your ribs on the gas grill before you smoke them for 8 hours is highly recommended.
After I pull off the membranes, I apply a heavy layer of sea salt and finely ground pepper. Get the gas going to about 600-700, and basically burn the rub on---so it has that crust. I smoke around 180-220. Im telling you, these ribs will give a 100 yr old man a meat boner.Not a fan, but respect your style my man.
After I pull off the membranes, I apply a heavy layer of sea salt and finely ground pepper. Get the gas going to about 600-700, and basically burn the rub on---so it has that crust. I smoke around 180-220. Im telling you, these ribs will give a 100 yr old man a meat boner.
But you cannot be the flavor from charcoal and pellet grills.