42348Re: Someone Was Wondering About A Pork Brisket, Here s The Answer
- Sep 1, 2007I'll have to Agree with Johnny 100% on cooking Full Ribs. Cutting them
down for St Louis Style or Baby Back Ribs youre loosing so much meat &
Flavor. I love the Flap or Brisket end. I slow cook my ribs on a Weber
Kettle Grill with a Rib rack that holds 4 Slabs. We use only Salt &
Pepper as a Rub. I cook them for about 3 to 4 hours with indirect heat.
When finishing them up I lay the all flat & use BBQ sauce on them for
flavor. Cooking for somewhere between 5 to 7 minutes more on each side.
I like Wet Ribs. I also use a BBQ sauce that I mix KC Masterpice Orig.
with a small can of Crushed Pinapple & Honey. I just mix to taste.
Usually a 1/2 bottle sauce, small can crushed pinaple(about the size of
Tuna Fish can) & about 1/2 bottle of Honey. (one of them little Bear
size) UMMMMMMM GOOD. Wishbone
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