The other night for dinner I couldn't decided between a Beer Can Chicken, or a huge rack of pork ribs..........then heck decided as long as the BBQ was going to be lit for 2-3 hours, might as well do both.
Made for almost a full week of meals for the Wife and I.
Indirect heat ~225 degrees, and even some sweet potato fries on the back side. Heavy Pecan smoke
Ribs were Asian 5-spice with heavy coarse ground pepper, then simple pure soy sauce drizzled coating several times through the cook. The salty soy seemed to break down the rib meat into double-tender melt in the mouth tonguegasms. Almost like a light brine. New Technique I'll be doing again, Wife says best ribs ever, which is saying a LOT for how much I BBQ.
