What’s on the Grill

I'm thinking I'm gonna do some country style ribs cut from beef chuck today.

Not sure why the wife picked up 3 packages of pre-cut chuck, but Imma smoke em up anyway. Probably do a salt/pepper/garlic baselayer, then some kind of rub, get some smoke on em and then pan them with some pineapple juice and bbq sauce mix, break them down good in the pan, and then they'll go back on the grill and brush em with a bit of bbq sauce towards the end and let it kinda caramelize and melt into the meat.

Now I just need to figure out which one to fire up. Do I use Ol Rusty, or should I use the Weber? Hmm:unsure:
 
I think I'm gonna try out the snake/fuse method. I got some chunks of cherry on there this time, and I borrowed the water pan from ol Rusty.
I've never done it like this before, so there is potential for disaster.
This could be fun!

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mcblink said:
I think I'm gonna try out the snake/fuse method. I got some chunks of cherry on there this time, and I borrowed the water pan from ol Rusty.
I've never done it like this before, so there is potential for disaster.
This could be fun!

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Click to expand...
I think you are going to be just fine.
I have all the faith in the world for ya bro
:2Thumbs: :urock:
Mitch
 
I've got a '72 F100 with a flatbed on it, no tailgate, I also have an '84 Ranger....but I drive the Silverado. It's my daily rig

I also have an '89 LeSabre, a '92 Bonneville, a '92 Chevy Van 20, and a couple others that need to go to the junkyard
 
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I was a little worried that I wouldn't get the temps I was looking for. The snake took some time to catch, for about an hour and a half it was holding steady at about 210°F, but now it's at about 275°F, right where I want it. So far, so good



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