Fire made the meat good. Wound up grilling for about two hours in a foil pan, then put em on the upper grill bone side down for about a half hour. Jus used seasoning salt, some pink Himalayan salt, pepper and threw on some parika
As the chef I selected the juiciest slab for myself.
Quote:
Originally Posted by Northendzone
I am current grillling a load of ribs on my BBQ. Been working em now for about 90m on around 200.
Threw some wood chips in a smoker tray as well.
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