Was in the mood for some bold/wet ribs (not too wet), so fired up the Weber.
St Louis cut, pulled membrane, and seasoned with my typical rib rub consisting of:
Fiesta Brand Fajita Seasoning/garlic powder/onion powder/cumen/Hungarian smoked paprika/black pepper.
I'm so used to using my smoker, but since the fire box rusted off been using the Weber a lot more.



Coming along.



After 2 hrs on the grill the meat had just started to pull back from the bone and had good color, right where I want them. Prepped my typical wet rib pack. Two layers of heavy foil/squeeze butter/honey/brown sugar/dehydrated onions. Packed tight and into the oven for 2 hrs at 200.

Out of the oven, and back onto a hot grill to crisp back up and glaze. I tried something new and I like it a lot. Glazed with a mixture of honey/sriratcha/worchestershire. They were excellent. As usual super tender, juicy, little smoke, little heat with a little sweet.



Crappy plating pic but I was hungry & tired. I'll be playing more with this new rib glaze. Thanks for lookin'.

Wow.

Nice rack!

looks great! i filled my old weber full of pecan and cooked a bunch of chicken fajitas and a couple of jalapenos with chicken breast wrapped with bacon....everything was awesome.

What would we do without BBQ?

i really dont know

Me either, & can't imagine. Hard to think about.

not going to think about it!!! It's been a big part of eating my entire my life. Grew up with my dad and his buddies catering brisket, sausage, spanish goat, barbado, beef & pork ribs on open pits for all sorts and sizes of crowds...

Today is a good day, let's not talk about a world without BBQ