Had some friends over so decided to do up some beef ribs.
Made two types up.
The first were Kicking Horse Long Bones the other are more of a Kansas Sweet style. I like the Kicking Horse as they provide a little more spice whereas the kids seem to gravitate to the Kansas ones (more brown sugar and molasses)
For prep I rubbed down all three racks (split in half for fit on the Weber SM) and wrapped them and let them sit overnight. The Kicking Horse get a rub the Sweet get a marinade.
Onto the smoker at about noon for dinner at 6, low and slow (225 or even a little less) for 3 hours then baste them about every 30 to 45 minutes for 2 hours with apple cider and dark lager for the Sweet and apple cider vinegar, hotsauce and bourbon for the Kicking Horse.
At about the 5 hr mark they get a generous portion of SweetNSmokey Sauce (one of Raichlens recipes if I remember) then my own Kicking Horse Sauce.
Give em a half hour, re-sauce and move to to the grill for a little glazing.
Then wrap em and let em sit for 15 minutes. Cut them to singles for serving.
And then I served em up with Firegrilled Herbed Potatos, Grilled Corn on the Cob, and Grilled Veg.
The ribs were awesome.
