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
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.