Any Time is Grillin Time
- By olbriar
- Food and Beverage
- 4420 Replies
I managed to grill my country style spareribs this afternoon. I first put the deep clean on my Weber. I put the deep clean on my Blackstone prior to it's last cook as well. Next will be the smoker. I consider myself a decent backyard cook but I'll admit to being far from disciplined at keeping spotless cookers. Before cold weather sets in, seems like a great time to do a deep serious clean on them.
My grilled spareribs were super good. I just don't see myself smoking them in the future unless I can purchase a lean set of ribs. (pork shoulder) The fat and connective tissues is unpleasant smoked and mostly chewy. Grilled melts a lot of the fat away by cooking at a higher temperature. I was grilling at just under 400° and would be smoking them at 225°-250°
My grilled spareribs were super good. I just don't see myself smoking them in the future unless I can purchase a lean set of ribs. (pork shoulder) The fat and connective tissues is unpleasant smoked and mostly chewy. Grilled melts a lot of the fat away by cooking at a higher temperature. I was grilling at just under 400° and would be smoking them at 225°-250°