Another individual cut rib try

[bowhnter]

I’m a fan of saving time these days.
Double cut the ribs, rubbed with SPG Hot and on at 450 lid temp.
An hour and 10 minutes later, these were probably in my top 5 for ribs. awesome!






Some fresh from the garden zucchini squash.







Thanks fer lookin.
Have a good weekend!

[Rambo]

Very interesting and your Squash looks great. My Garden hasn’t done well this year

[OldUsedParts]

Awesome Smoke/Grill Food, Mr. Mike I really love and prefer Squash and Zucinni done on the Pit and all of that looks AWESOM

[Smoking Piney]

Excellent cook on the ribs and a killer plate, Bowhunter.

Well done, Sir!

[Sailor Kenshin]

Drooling here...everything looks great.

[Professor Bunky]

It looks wonderful.

I'm going to have to try making cut ribs soon.

[spacetrucker]

great looking meat and veggies

[bowhnter]

Thanks folks, I think this time savin method will be my first option unless I just have a bunch of time to kill.

[Boots]

Love the plate, awesome, but cant help remembering a famous quote from my West Texas grandfather who grew up on a dry land farm:

“Squash is what you serve yer relations when you want them to leave”.

But I would dive at the ribs any day.

[JReich]

I’m a huge fan of individual ribs and squash AND the Weber and Vortex action. Noticed you have the Vortex with the big side up. Any particular thinking behind that? I’ve done it that way to have more cooking space.


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[bowhnter]

Noticed you have the Vortex with the big side up. Any particular thinking behind that? I’ve done it that way to have more cooking space.

Yes! My thinking was that I wasn’t thinking!

I cook with the vortex upside down so often to sear off whatever, that I just filled it the way I left it last. Once I realized, it was too late to flip it right side up. Which makes me hope that the next time I cook the ribs with the vortex right side up, they are still as good.