Country Ribs

8/13/2000

Country Style Ribs - Boneless Ribs
About noon, I covered the ribs with Memphis Style Rub and put them back in the refrigerator. At 2pm, I slathered them with mustard and put them back in the refrigerator.
	3:30pm - the boneless ribs are on the grill. The picture to the left was taken at 4:01pm. The dome temperature was 350 degrees and from the picture, you'll see that I'm doing them indirect.
	04:41pm - First flip. The smell was really nice. The drip pan is a piece of HD foil - was using the prefab type, but it was easier to just make my own.
	05:50pm - getting really close. They are looking great. Notice the picture. About 04:20 I removed the drip pan and stood the flat firebricks on their sides. During this last phase, the temp was allowed to hit the 375-400 degree mark.
	05:55pm - off the grill and on the plate. I would love to say great ribs, but there weren't any bones. I served them with fresh tomatoes and green beans. The taste (even if there weren't any bones) was really great.
Thoughts for today!
Another Country Rib Cook