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Choreographing a dual rib combo cook

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    Choreographing a dual rib combo cook

    Today I'm smoking up a rack of St. Louis spares and a rack of baby backs. Because the BBs typically take less time than do the SLCs, I'll need to pay attention to timing so that they come out done at the same time. The SLCs weigh in at 3.5lb/1.6kg, and the BBs 2.8lb/1.3kg, and the BBs have only a modest stripe of loin meat, looking really nice. I cleft each rack in twain for ease of handling and that bit more bark. Dry brined overnight, and hit with Jenni In A Bottle a little while ago.

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    It'll be a combo cook, with each rack starting on the SnS kettle with B&B and a couple of hickory chunks, and they'll eventually move into the Pit Boss vertical pellet smoker running Bear Mountain 100% hickory pellets. SLCs will go on first, and about 90 minutes in, I'll put on the BBs but will have to transfer at least one half of the SLCs to make enough room, from previous experience (yeah I know, a rib rack would solve this issue). Therein lies the choreography.

    Got the kettle fired up and it's in the process of settling down to my target grate temp of ~250F/120C.

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    (Didn't take a shot after adding the remaining unlit coals)

    The temp is settling nicely and the SLCs will go on at 12:30pm local time, and the BBs between 1:30 and 2. They'll get foil-boated when they go into the Pit Boss in due course. Gonna do my best to post what's happening as quickly as I can, so that if I fall flat on my face here, it will be on full display!


    #2
    SLCs on the kettle at the intended time...

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      #3
      About an hour in, and the insta-read temps are in the 130sF/high 50sC. Got the Pit Boss fired up...

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        #4
        Can't wait to see the results or your rib cook. Let me know if you need an objective taste tester.
        About the word twain, years ago, I used the word in a high school literature paper. The professor docked points. He told me that the word was anachronistic. Funny thing was he only two points.

        Now back to the regular scheduled rib programming.​

        Comment


        • Sid P
          Sid P commented
          Editing a comment
          The phrase "cleft in twain" reminds me of Conan The Barbarian novels. I think you should have received extra credit!

        #5
        BBQ sauce or no?

        Comment


        • DaveD
          DaveD commented
          Editing a comment
          Sauce is always tableside at our house, never during the cook

        #6
        I’ve been wondering if I need a rib rack too for my planned cook (see the BGE forum) or maybe staggered ribs are the way to go. I think the use of some extra grates and careful placement will solve it. It does seem like a fairly limited tool.

        Comment


          #7
          OK, I've been a little remiss, it's kept me busy for sure!

          Moved the SLCs over to the Pit Boss and put the BBs on the SnS at about 2pm, deploying foil boats for the SLCs as well.

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          Babies!
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          Them Babies after an hour:
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          And after another hour, time to boat 'em up and move 'em over to the pellet rig (each set got about the same amount of time on kettle for a similar contribution from the charcoal and wood chunk smoke).
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          Meanwhile, SLCs cruising right along. Gave them a spritz right here.
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          One happy family.
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          Temps were about 175-180F/80-82C in the SLCs and 160ishF/low 70sC in the babies at this point, half an hour ago; just now, the SLCs are reading in the high 180s to low 190sF/high 80sC, with the BBs catching up, at the mid 170sF/80ishC. The SLCs are starting to probe pretty tender in several spots...

          More soon!

          Comment


            #8
            In the home stretch now. The smaller piece of the SLCs was probing very tender, so I pulled it out and into a warmed pyrex baking dish and covered with foil. Remaining pieces have nearly converged on temps in the low 190sF/90ishC and are starting to probe tender as well. Got some of Them Taters in the oven, and a zucchini sliced up ready to go for a veg.

            After-action will be next...

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            Note the copious juices in that boat...

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              #9
              Nice thread....SLC is on the menu for T-day....
              Oh how I love T-Day!!

              Comment


                #10
                Alrighty, food coma achieved...! These ribs were fantastic, absolutely superb. My timing was good, and the ribs were all done and very tender at the same time. I guess I can dance...

                Baby backs in the foreground:
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                SLCs:
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                Baby backs:
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                Plated with zucchini slices and Them Taters, the Jess Pryles roasted tater recipe (splurged and used wagyu tallow instead of oil). Ribs were super juicy and tender, great smoke. Bark on the BBs not quite as well developed as on the SLCs, but it was highly toothsome

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                Comment


                  #11
                  Excellent thread, Dave. Do you have a rib preference, other than what’s on sale?

                  Comment


                  • DaveD
                    DaveD commented
                    Editing a comment
                    I like both types very much, provided there's not too much loin meat on the BBs. Definitely the case with these. Locally, I'm happier with the SLCs I can get than I am with the available BBs. So I often will get those online (in this case both were).

                  #12
                  Nice work! Thanks for the excellent writeup.

                  K.

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