Q

Bourbon BBQ Ribs, Grilled Corn and Home Made Pickles

I used the coffee rub and bourbon BBQ sauce from my first post on this blog. Set-up in the photo below. The corn is simply grilled. The pickles are from my prior post and they are really good.

The pan below the ribs is full of Coors Light and is sitting directly on the burner. The empty can above the grate kept the lid ajar just a bit so that with the burner on low, the grill maintained an even 250F. Without the can, the temp crept closer to 300F. The pecan wood chunks didn't burn much so next time I think I will soak them and place them on the burner below the grate. I left the ribs on for 3 hours and went thru 6 cans of beer. All and all for a first try, it worked pretty well.