Welcome to the First Annual E. Pluribus Unum: Fourth of July Cook!

[Panhead John]

,,,

[hoovarmin]

Poppers stuffed with cream cheese and apricot preserves seasoned with Malcom's Killer Hog's. If you've never stuffed your poppers with a jam, jelly, or preserves, I highly recommend giving it a go. It adds something very special. My personal fav is to glaze at the end with a pepper jelly.

[Harry]

As I read your note, I thought that a touch of pepper jelly would be really good. THEN!! You mentioned it. EXCELLENT. In my opinion.

[hoovarmin]

Harry you are on point!

[hoovarmin]

Mercia!

[LA Pork Butt]

I was planning on cooking these St. Louis Ribs and one rack of Spare ribs at 275, but I let my fire get too big. My runaway BGE cooked them at 340. I usually cook at 225 and was hoping tho get them finished in 5 hours. Instead they finished in 3 hours. I have sauced the St. Louis and will update you as to how they came out.

Trimmed spare ribs with Operation BBQ SPG Rub


Finished Spare Ribs


St Louis Ribs with my Sweet Rib Rub


Finished St. Louis Ribs without sauce.

[smokin fool]

Whadda gunna do, my Keg was cruising along at 260 next thing I know it’s at 320😑
Got it damped down now aiming for 260 again.
Probably sauce half in 15 mins or so and yank them off in another 30

[MsTwiggy]

I'll be right over, those look incredible! ❤️🔥🔥🔥❤️🐿

[hoovarmin]

Pretty clear that this is not your first rodeo and you know what you are doing. Beautiful ribs.

[DaveD]

Some fine looking cooks up in here!! I've got the leftover ribs from my Friday cook in a slow oven now, which we'll be having for lunch. I trust I can drop some leftover pics in here too??

[Panhead John]

Well Dave, not sure. I’ll check with the Executive Committee.

[Panhead John]

It was a unanimous vote Dave, post away! 😂

[Richard Chrz]

Rain & Thunderstorms, I’m your Huckleberry!

[Richard Chrz]

It hit here right around 10

[smokin fool]

Forecasting rain this afternoon so not a hope in hell of seeing anything
If they forecast clear blue skies I’d be worried

[hoovarmin]

Dedication

[GolfGeezer]

I'm sorry to have to opt out of the rib/smoker part of this new tradition this year. Still recovering from a bout with the flu. So, just a couple of cheeseburgers for me and the bride this afternoon on the griddle.

Happy Independence Day!!

[DaveD]

Hope you start feeling better soon!

[smokin fool]

Nothing more American than burgers n hot dogs....cook away

[Harry]

INDEED! Post those burgers even if they be from White Castle. Plus, griddle burgers are good, too.

[RonB]

And we're off!

[Steve B]

The cook. And what a fun one it was.
Everything turned out as good or better than expected. So I’m pretty happy.

For the appy’s, my Death Poppers and bacon wrapped kielbasa glazed in Blues Hogs Tennessee Red.

Than of course the Ribs.
2- 4 bone plate ribs and 2 Stl. cut spare ribs.
Both from Creekstone Farms. The plate ribs were seasoned with Heaven Made’s SPG rub and the Stl. with Rocky’s Rub from SNS Grills.

[MsTwiggy]

I'mma say you killed it - nice execution 😂💯🔥🔥❤️🐿

[holehogg]

One mighty fine cook Sir.

[hoovarmin]

Holy Cow!

[Rob whatever]

Just getting started. Chuck burnt ends, massive beef ribs. Will add St. Lousy cute ribs in an hour.

[tbob4]

Monsters!

[Rob whatever]

Mustard binder. Rub is pepper, salt, Lawry’s.

ROB

[hoovarmin]

That looks so damn good

[DaveD]

Heated up the rest of the ribs from Friday's cook for lunch today in a slow oven (250F/121C). Into a foil baking pan, bone-side down, and a generous glug of apple juice, cover in foil and heat until temps nearing 140F/60C, about an hour. Then brushed on some Sweet Baby Ray's we had because my lovely bride didn't feel like having the zip of Rudy's for this meal (which was fine by me) and raised the temp to 300F/149C for the last 15 minutes. Dang, that stuff is sweet, and with HFCS being the first ingredient, methinks this will be my last bottle of SBR's. But, with the other flavors from the Central BBQ rub I used, everything tasted great. If I'd used Memphis Dust it likely would have been too sweet.

Going old school with grilled hot dogs for dinner, plus some more of that killer black bean charro...

[Draznnl]

A rack of St. L. cut ribs about three hours into the cook. BTW, why is a cut of ribs named after the most boring city on earth?
I’m using Meathead’s pork rub with a little chipotle powder added.

[Bogy]

Answer: Because St. Louis is the rib capitol of the world. What city can be boring when it has such great ribs AND the St. Louis Cardinals!

[Draznnl]

Bogy : What city can be boring when it has such great ribs AND the St. Louis Cardinals!

St. Louis manages it. Of course, the Cardinals are part of the reason. Do they still play "This Bud’s For You" at the 7th inning stretch in Busch Stadium?

[Bogy]

Draznnl no, the Busch family no longer owns the team, but the Cards do still have the best fans in baseball.

[smokin fool]

Happy 4th of July to all my American family and friends
Getting it done here.
Two racks of back ribs with a mustard slather, my dry rub and some Hogwaller.
Cooking over KBB with maple chips and cherry wood chunks on the Keg.
Hoping to hold 270ish for this cook.
Updates as things unfold

[gboss]

Second rib cook for the weekend. 3 more racks of spares.

The hosts also ordered some bbq from a local place. Brisket, pulled pork, sausage, and sides. My ribs were the first to be completely finished.

6 racks this weekend. And when we got home yesterday, I put a brisket on for today. That beaut is resting in the oven for later.

Happy Fourth!

[hoovarmin]

Beautiful

[MsTwiggy]

But seriously, where did you get this rib rack?! I have the BGE one and it's great but it wont accommodate whole racks I have to cut them in half. I like this. . . 🔥🔥🔥💯❤️🐿

[gboss]

MsTwiggy I'm not sure where the rib rack came from. It belongs to the missus and she's had it for a while now.

It's not bad, but the extra horizontal crossmembers trap bbq debris and don't clean up very easily. I think Meathead has a guide to rib racks on the site somewhere. Sorry I couldn't be of more help!

[LA Pork Butt]

Well, here is my verdict on my previously mentioned ribs cooked at 340. They looked fine and tasted fine., but were too dry. So, I don’t want to cook higher than 275 unless they are crispy Vortex ribs. On the St. Louis ribs one had the membrane and the other didn’t. I have always pulled the membranes off, but I think the ribs stay moister with it still on. I don’t think leaving it on is that much a hassle. So, there will be no more pulling of the membranes for me. I’ll attempt another 275 cook with the membrane on.


The St. Louis ribs



The Spare ribs.

[Harry]

Cooked them with membrane for 30+ years and didn't "know better" until I started getting serious about prep several (maybe 15) years ago. Now, I always remove it pre-cook as part of the prep ritual if only to please somebody else (uh, one person in particular but sometimes others ask about it).

[tbob4]

I like the experiment. I’m doing the mustard v none experiment today. Two with and one without.

[Panhead John]

holehogg Harry I always leave the membrane on also, and sometimes eat it too holehogg. Gave up years ago trying to remove it. Leaving it on doesn’t bother me in the least.