A first for me...they have been cooking low and slow on my GMG at 225° since 11:30 a.m. Almost 5 hours. Using a good digital thermometer (although they are too thin) it reads 127°. They don't crack when lifted. They seem really fatty but the fascia and fat were trimmed. How much longer? How do I finish them with sauce? How do I reheat them? (Yes. I have to.)
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St Louis Ribs
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Charter Member
- Oct 2014
- 9111
- NEPA
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
They go from tight to loose really quickly. My last set of SL Ribs, I took one rack off and we ate it, it was good but a little tough. By the time we were done with that one, the other one was perfect.
Keep your eye on them, they'll be done soon, probably less than an hour.
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Thanks! That was good info! Will watch closely. Should I put the sauce on now then and let them finish with it?
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Charter Member
- Sep 2014
- 551
- Port Washington, WI
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Traeger Jr Elite, Modern Home Products TJK gasser,Char-Broil 26" Round Charcoal Grill CBRMH-2600/S, Weber Smokey Joe, small portable POS charcoal grill, 13.25" GrillGrates, Thermopen, Maverick ET-732, Etekcity Lasergrip 1080 Non-contact Digital Laser Infrared Thermometer
gorilla gloves, bear paws
5 hr's at 225 and no joy? Like Mosca said, you should only need another hour. And i don't normally have any leftovers of note, and when i do, i typiclly de-bone the ribs and utilize the meat in a variety of different ways... on a sammich, salad or chopped up and topped in more bbq sauce over nooodles. let your imagination be your guide!
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Charter Member
- Oct 2014
- 9111
- NEPA
-
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I'd pop that temp up to 250, it won't hurt anything. I can't say about the sauce, I'd rather be looking right at them before I'd say. But probably wouldn't hurt, I don't think anything is going to burn.
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Charter Member
- Sep 2014
- 503
- Western Springs, IL
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Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
As others have noted, 5 hours may not be enough time, especially with a meatier rack. Sauce just at the end. For reheating, cut any remaining ribs into 2 or 3 bone sections, wrap tightly in foil. When ready to reheat, wrap in new foil with BBQ sauce, put in 325 degree oven and heat through but don't overcook. It is never as good as fresh off the cooker but it works if you want ribs the next day. They are not great more than 48 hrs later.
Your ribs look great. Hope you enjoyed them.
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Thanks everyone. They are pretty. But I don't think I am a fan of SLR. Sorry but they are too too fatty. I had good cuts and the flavor was o.k. with a nice smoke ring and good bark. However, I will make a different choice next time. Haven't smoked a pork shoulder yet...maybe that will be better.Last edited by mfrese; July 7, 2017, 06:45 PM.
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