| Everyone loves Barbecue Ribs! Did you know you | | | | Louis Style." He'll know what you are talking about. If |
| can make great tasting, fall off the bone ribs with a | | | | he doesn't get a new butcher. Season the ribs |
| piece of equipment you probably already own. Yes, | | | | liberally with a good quality barbecue rub that you like. |
| the trusty Weber kettle, sitting in your garage, can | | | | Place the ribs on the center of the grill directly over |
| be used to make great tasting barbeque ribs, and it | | | | the aluminum pan. This pan is to catch the drippings |
| is easy. | | | | from the meat as it cooks. Place the lid on the |
| First, get the Kettle grill out of the garage, and blow | | | | bottom of the kettle, and adjust the top vents so |
| the dust off it. Make sure you have all the parts, | | | | that the internal temperature of the smoker stays |
| including the top. You must have the top to make | | | | around 250 degrees. Cook the ribs for about 4 hours |
| real smoke barbecue. Take your kettle cooker, and | | | | or so. They are done when you can wiggle the rib |
| set it up this way. Place one of those cheap | | | | bones and it fees and looks like the meat is going to |
| aluminum baking dishes that you can buy for a buck | | | | fall right off the bone. This is about 3.5 to 4.5 hours. |
| at the grocery store in the center of the grill that | | | | The last hour or so off cooking, brush they ribs with |
| holds the charcoal. Make two piles of charcoal on | | | | a good quality barbecue sauce. Most good barbecue |
| opposite sides of the aluminum pan. Light the | | | | masters make their own. There are numerous sauce |
| charcoal, and let it burn down. Place the some soaked | | | | recipes in many books on the Internet. When the ribs |
| wood chips on the charcoal to make more smoke to | | | | are done, serve with more barbecue sauce on the |
| flavor the meat. Place the grill rack back on it's | | | | side, and whatever side dishes you prefer. Classic is |
| holders. | | | | coleslaw and potato salad. |
| Have your butcher trim the ribs in what is known "St | | | | |