I had a couple of racks of back ribs that needed to be cooked so last Sunday I dug out Steven's Buffalo Ribs
recipe and the Slow Good Baby Back Ribs
recipe from Weber's Way to Grill
. I started by splitting the racks and adding the rubs.
Instead of the WSM I used the 22" kettle so I could grill them at a higher temp and shorten the cooking time.
The Buffalo ribs were finished by mopping with a butter & hot sauce mixture.
The Weber ribs had a nice traditional flavor and we had them with Head Country barbecue sauce.
And the Buffalo ribs received a blue cheese sauce to complement the hot sauce and butter. I've made these before and they're a nice change of pace from Buffalo wings.
I also grilled Steven's Country-Style Ribs with Oregano and Mint
this past week. I found some bone-in ribs at the store and needed only 3 of them to make up the 2 pounds called for.
The rub contains oregano, mint, and garlic as the primary ingredients.
After the ribs were rubbed they went into the marinade for 24 hours.
I grilled them direct over briquettes until they reached the mid-140s. Just before they were done I basted them with some extra marinade.
These are the pinkest of the ribs; the others were a little more done. And even though CSRs are cut from the shoulder, when sliced thin enough across the grain they weren't at all tough. They had a lot of flavor from the herbs and garlic and this recipe would also be really good with thicker pork steaks.