![]() Keep the temperature of the grill between 250° to 350☏. When the wood begins to smoke, place the racks bone side down over indirect medium-low heat, close the lid, and cook until the meat has shrunk back from the bones at least ½ inch in several places and the meat tears easily when you lift each rack, 3 to 4 hours. Drain and add one handful of the wood chips to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid.Prepare the grill for indirect medium-low heat (250º to 350º F).Season the racks evenly all over with the rub and allow them to stand at room temperature for 30 minutes before grilling. Lift and loosen the membrane until you can pry it up, then grab a corner of it with a paper towel and pull it off. Using a dull knife, slide the tip under the membrane covering the back of each rack of ribs.Remove and discard the charred skin, stem, and seeds, and set aside. Place the pepper in a bowl and cover with plastic wrap to trap the steam. Grill the bell pepper over direct medium heat, with the lid closed as much as possible, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. ![]()
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