Did my first rib cook, and only second overall cook, today on the PBC. 3 racks of St. Louis style ribs. Spent about a half hour prepping them, and getting the coals fired up. As I mentioned in DWCowles post, when I hung them on the bars the ends were only a few inches from the coals, which I figured was too close, so I pulled them and cut the racks in half and rehung them. I was planning for about a 4 hour cook time. Pit temp was steady around 250 for a couple hours, whereupon I pulled the lid to take a look and get a picture. I could already see meat pulling back from the bones, so figured they were getting close to done. Pulled four of the half racks and sauced them. The pit temp then rose and stabilized about 290. I left them on another 20-25 minutes. They were definitely done, perhaps the thinner ones even a little over done, but a good learning experience. The close up of the ribs below shows a thicker section which were cooked just right. Only problem was they were done well before I was expecting, so have to keep them warm until my daughter arrives.
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Supper Nice! -
Looks great! Like you, when I'm only cooking 3 racks I cut them into halves just for insurance.Comment
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They look good to me ~ RonComment
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Great looking ribs! Time for me to do more after looking at yours.Comment
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Lookin' Good!
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You mentioned that your ribs were close to touching the coals. I recently did 4 full racks where the first rack that I hung was touching the coals. I had remembered reading here somewhere if they are close it won't matter. So I rehung them one rib higher & trusted what I had read (maybe from Kathryn) & it turned out just fine. Great looking ribs Cat.Comment
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Looks goodComment
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Splendid looking cook! I can almost taste from here!
Thanks for sharing!Comment
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