I think I’ll grill some sausage today – yesterday was the big cookout for my family. My son has to work Monday afternoon & evening, so we had our cookout early.
Three slabs of babyback ribs, dusted with kosher salt and fine black pepper, seared on the 6-burner Weber Summit propane grill (total about 14 minutes with lots of movement and turning, with smoke, too), then off to one side of the grill while two burners on the other end applied indirect heat for another 70 minutes.
One of those two burners was under the smoker box, applying some flame to the wild cherry chunks that I used for flavoring. No sauce. Just meat, salt, pepper, heat and smoke.
These were some of the best ribs I’ve ever had, let alone cooked, and I’ve cooked ribs for a lot of years…
A long time ago, I became a coffee snob courtesy of the home-roasting coffee from Sweet Maria’s. I can tolerate coffee “out” but seldom order it in restaurants. I’ve become a rib snob, too – similarly, I’ll occasionally order ribs at a restaurant, but I find that most restaurants concentrate on “falling off the bone” and not flavor. Ugh.