Category Pork

Sam’s First Smoked Ribs

This article is an account of a friend and aspiring Grill Master’s first attempt at preparing ribs on a grill. Sam has recently decided to take on something a little more challenging to grill than burgers and hotdogs. Really, it shouldn’t be a surprise to those that know him. Sam has taken on many challenging things in life. He is a husband, a father, an M.D., a marathon runner, a Dirty Kanza 200 rider, and so much more. We look forward to hearing about more of Sam’s grilling adventures.

So I like to cook. Specifically, I love grilling. Most of my grill experiences center on the usual fare of burgers, brat’s, and ‘dogs. I’m particular about how my food is cooked. I don’t like it burnt or charred.

I have my old Kenmore Master Flame, 2-burner grill, that has seen better days...

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Teaching Kids to rub ribs (pt. 2)

In the first post of this series, we taught the young’uns to prepare country style ribs for the grill. After choosing their favorite rub, they applied it, put the ribs in bags and let them sit in the fridge for a day. The result was two fold, we had a lot of fun together and the ribs got well seasoned. Once the ribs had marinated for a day, it was time to teach them the second half of the process.

Lit lump charcoal in Weber chimney

Weber charcoal chimney with lit lump charcoal

Since I had decided to let these ribs grill or smoke for an hour or so longer than normal I chose to use some hardwood lump charcoal from Cowboy Charcoal. This charcoal has been burning a little cooler than some of the briquettes in our testing, but it tends to burn longer which makes it a great choice for this application.

We stuffed the bottom of ou...

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