Went 3.5 hours in smoke @ 250*+-, then into foil with butter & Trippel beer 1.5 hour, then grill with smoke 45 minutes+-. Basted with butter & beer every 30 minutes or so. Turned out pretty good Started a new thread with a different title in the beef section, so hopefully this can help someone in the future or give them some ideas on time, basting, etc.
Let's get things started off correctly
Removing the membrane
Rubbed & onto the kettle with Cherry wood & Kingsford BB
Aboot 1.5 hour in
Basting with butter & spraying on the Trippel
The Weber pulling double duty
Out of the foil..... Kinda creepy looking eh
Here they are the next morning, getting ready to reheat for breakfast..... Caveman style breakfast
Looks great! I really need to try them smoked, used to grill them once a week when I was single. Beef ribs are my favorite. Did the beer and butter taste come through at the end or was it mainly to keep them moist?
"Life's to short to let the little shit bother you"
Those beef ribs look beautiful! I've never tried Trippel. Is that a microbrew available in WA state?
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