The trick is to smoke the meat and not make the meat smoke

RENDEZVOUS RIBS v2

  Date: August 27, 2008
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My first attempt at these direct grilled ribs was not 100 percent successful. The dripping fat cause flare ups and I couldn’t move the ribs around fast enough. Both recipes I used were from Steven Raichlen, the first from BBQ USA and the second was from Ribs, Ribs, Ribs. The big change here is these ribs were indirect grilled and given a final sear for 3 minutes under direct heat. This minimized the flare up problems. These grilled ribs are very different from smoked ribs. The have a different flavor to the meat and the spicy dry rub helps the ribs form a crispy crust under the higher heat of the grill. If you are looking for a change of pace or a quick to prepare rib this could be just the ticket for you.
Related Blog Entries:
Recipe Source:
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Man Made Meals
Ribs, Ribs, Ribs:
Rendezvous Ribs - Page 62
Grill:
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR Rib Rack
  • SR 19" Locking Tongs