Hello pitmasters,
This feels like a silly question, but it’s a one one for me.
On a whim, I just picked up a pack of St. Louis ribs, cut into individual ribs and pre seasoned. They’re kind of on the small side but they do have a device amount of meat on them. I want to grill them on my Weber.
Can you please offer me some advice on how to cook them so they’re tender and juicy & still have a good bite?
Thanks in advance.
JD
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
I’m thinking indirect, with a couple pecan mini splits taking them all the way till tender. I don’t think I’ll need to wrap them. I’m guessing they won’t need to wrap them and because they’re small & individual ribs.
Does this sound right?
JD
It was a fail. I blew it pretty badly. The ribs were preseason by the grocery store. My mistake. I didn't know what they were seasoned with or how much so I also seasoned them. Then, as they were close I started glazing them with preheated Stubbs sticky sweet sauce. It turned quite bitter. Too much sugar. I wound up throwing them out.
I'll never use that sauce again, as a matter of fact I just threw what's left of it out. I'll also never buy preseason ribs again. I want to be able to control the seasoning.
Sorry you didn't have a win. Yeah, usually pre-seasoned ribs/beef/turkey is a lose-lose since you're obviously at the mercy of whomever back in the meat dept did it, hoping they did it right. Lesson learned for sure. Try it again with a regular ol' rack though, you'll have success when you're in charge of the whole process.
Every cook that we do, we always learn something. Most of the time it's something good, but sometimes, not so good. Hang in there. Your next cook will be better...
Cook em indirect until they look good and the rub doesn't come off if you touch them. then you could just grill em to get them up to temp (depending on your rub, don't burn em), or toss them in a pan with some liquid covered, then finish uncovered.
And yeah don't buy pre-seasoned meat. It's a rip off and it's never very good.
Comment