|
South Western Michigan | Set your weber up indirect, smoke at 250-275 until desired color and smoke amount, wrap in foil and continue to cook on the weber until desired tenderness(200-205 for me). When I wrap mine I put a liquid concoction in - (1/2 stick butter, 4oz beef broth, 2 oz wash-ur-sister sauce, 2oz soy sauce, garlic powder and onion powder simmered together in a sauce pan). Also leave the membrane on if butcher did not already remove to help hold the ribs together. | |
|
Beef ribs on a weber
