First cook on my new Weber kettle
spare ribs , and the following day a roast pork leg joint.
i was happy enough with the ribs, just possibly over tender, as the meat fell off the bone - I was after just a little bite to them . Also it might have been my imagination but it seemed the bones had moved within the meat? Is this possible? It’s just I had awful trouble finding the line to cut them when serving? They were nice though and quite chuffed for a first attempt.
The pork was the most juicy roast I can remember eating, but only got crackling on about 70% of the skin. I used a water tray , and I think too much moisture got in the skin. Next time I might try waiting for the crackling to develop before adding the water .