I ate a whole rack for dinner, then when I was packing up the other one I couldn't help myself and ate a few more ribs from that one too..
2 racks (1.5kg) of ribs cooked for 3 hours on the weber with indirect heat then 15 minutes on direct heat once basted.
Coal trays were 3/4 full, had one water tray in there that needed to be filled up 2 hours in.
Temperature started at 250F and hovered around 220F until the end.
Flavour was amazing, very sweet with a nice tang and a hint of spice.
The sauce almost crystalised making a nice shell, meat was tender and came off the bone easy.
They held their own against most of the american ribs I ate over there.. and I ate a hell of a lot!
My only gripe is that two racks fit on the weber.. to cook more I'll need to invest in a rib rack stand thing, or try make my own out of coathangers..
Here's the recipe for the basting sauce I used, altered slightly.
Tony Roma's Carolina Honey BBQ Sauce Recipe!
1 cup ketchup (used Tomato sauce)
1 cup vinegar (used apple cider vinegar)
1/2 cup molasses (used treacle)
1/2 cup honey
1 teaspoon liquid smoke (I skipped this, as the ribs were smoked)
1/2 teaspon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Tabasco pepper sauce (used Sriracha/Rooster Sauce)
1. Combine all of the ingredients for the bbq sauce in a saucepan over high heat. Stir/whisk the ingredients until smooth.
2. When the mixture comes to a boil, reduce the heat and simmer uncovered.
3. In 30-45 minutes, when the mixture thickens, remove it from the heat. If you want a thicker sauce, heat it longer. If you make the sauce too thick, thin it with vinegar.
4. Cook ribs for 3-5 hours, move to direct heat and baste on sauce. Cook each side for 5 minutes at a time until cooked.
Make sure you remove the membrane from the back of the ribs before you cook them.