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Just Some Side Ribs on the Weber Kamado

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Nothing you all haven't see before 100 times, but damn these were good.  3 hours open at around 250, some light spritzes with a mix of apple juice/ACV/Basil Hayden's Dark Rye Whiskey and then 1 hour in foil and another 45 minutes to set a light sauce.  Interestingly, cooked over Weber Briquettes (instead of lump) without any smoking wood at all as a test and my wife said they were the best tasting we've had in years...  Neither of us are fans of heavy smoke flavor and the briquettes alone seem to be our sweet spot.  


Because of the somewhat traditional kettle vent system (and the great ash bin) using briquettes or lump is a nice option on this Kamado.





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