Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

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Ptown

Pork ribs this weekend on the kettle. Any tips or tricks? Think I'm gonna go for a really light/watered down BBQ glaze to finish.

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Aroogah in reply to @Ptown

Smoke for an hour and then heavily foil wrap and throw them in a low oven for three hours. Glaze with sauce then char under the grill or over flames on the Weber. This has given me more consistent and reliable results than a full smoke on my Weber Kettle.

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