Praise be.
Doing them in my no frills, old-school weber kettle. I drilled a hole in the lid and attached a thermometer. Yep, pioneer living. A drip pan of water & aromatics underneath the meat and hot coals to one side. It’s not fun. I’m tempted to start them in the oven then do that for the last hour or vice versa. For now they’re back in the freezer until the weather clears up. Any tips @Nemroz? Other than buying a new grill?
Smokey / cheap / convenient
Pick 2
At Whole Foods this is what you want. Some of the other steps are all grass fed. I need some grain finish on my meat.
I make brilliant slow cooked chicken and am determined to master ribs on this thing. Then I’ll think about upgrading to convenient.
I like the flavor of grain fed too. But then you get the “no grain-fed” folk. It’s confusing.
check out our american bbq thread.
Okay! I’ve never come across this thread!
Yea you’re on it. You’re doing indirect which is the only way. The tough part is maintaining even and low temp. Just have to keep practicing with the way you lay out or add the fuel. Giving ribs a good initial smoke and then slowly finishing them in the oven or vice versa is a solution.
I wouldn’t freeze them again. They’re going to be tough most likely. I think what we call freezing at home and the flash freezing that happens in factories is a different story.
Now keep in mind I was east coast raised, New England to be exact. Definitely not BBQ country. I read somewhere that store bought bbq sauce (overly sweet) was invented for folks in my neck of the woods. 
I have not completely embraced smoked meats. I like the meat kind of loose w/caramelization and burnt ends, but not overly smoked.
Thanks @Nemroz
Yes! That was hard!
I just took them out of the freezer to take a photo for my PSA then put them right back. The butcher said they’re vacuum packed and freezing wouldn’t be a problem. We’ll see…
Hilarious!
No, never vice versa. If you’re not going to do the whole cook in the smoker, smoke first then finish in the oven.
You’ll have to forgive him. He knows how to do his perfectly on grill from start to finish.
it works really well, you slide the food and the fuel and the trays in and out.
Now that I think about it it would solve some of the problems I have.
We used to do turkeys on the Weber:
The oregano smelled a lot like pot…or so I’ve read 
That is insane. A spark of genius spurred by the love of meat. 
File under: #UnexpectedDelicious
