Legs And Ribs (With Gas)

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I wanted some variety for dinner, so I decided to do some drumsticks and country style pork ribs. Why don’t I ever seem to do ribs still on the bone? Well, I have, I just haven’t documented it yet.

Anyway, there was no rub involved this time, but I did put both meats in foil pans with some Head Country marinade that I found on clearance at Walmart. It has similarities to Worcestershire, so it would probably work well with beef, too. Just be sure to shake it well before pouring, as it has spices in it that settle at the bottom of the bottle otherwise.

I also deviated from my normal routine this time by using my gas grill and smoker boxes instead of the barrel smoker.

I turned the meat over in their pans about half an hour in so they would cook evenly. Another half hour later I took them out of the pans and let indirect heat cook them. Of course, the drumsticks finished a lot sooner than the ribs, but that was okay because it gave us something to eat while we waited for the rest to be done. I kept the ribs on the top rack, dripping down into their pan to minimize the mess and keep some moisture in the air inside the grill.

Of course, the last half hour I mopped the ribs with my homemade sauce. I know, you really only have to do the last ten minutes or so, but I really like a good glaze of sauce soaking in at the end.

When it hit the plate, I served it up with baked beans and loaded potato salad.

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