Beef Back Ribs on the Weber Kettle using the minion method. @bbcharcoal charlogs and a couple wood chunks topped with about two handfuls of lit oak lump charcoal and have the bottom vents ⅓ of the way open on the bottom vents. Use the top vents to control the temperature to about 300°F on the lid thermometer or about 250-275°F on the grate level. Smoke indirectly for 3½ hours and then start wasting with a Korean BBQ sauce. This should probe tender after 4-4½ hours. Try this recipe in your Weber
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Beef Back Ribs on the Weber Kettle using the minion method. @bbcha…
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