Debriefing on my 3rd rib cook ever. Followed the Last Meal Ribs recipe verbatim each time. Lots went well this time, a couple things to hone.
Skinned and trimmed and dry brined 2 St. Louis racks the night before.
Memphis dust dry rub morning of.
Using 22†kettle with slow n sear
8 oz of apple wood chips on a chimney full of the blue bag briquettes (4oz at onset, then 4 more oz. 30 min later.
St Louis ribs were large for the kettle, so I put them on a rack holder and turned them a bit to keep from touching the lid
Kept temp between 218-235 according to my temporary grill thermometer (thermoworks blue dot with meat probe attached 1†above the grate with foil)
Rotated the Ribs once at around 2 hours
At 4 hours 17 min, did a bend test and they cracked. Was expecting them to take longer, but didn’t want to overcook, so I pulled em.
Brushed some sauce on and put them in the direct zone for about a minute or less each side.
Immediately pulled off the grill and wrapped them in foil, then wrapped the foil in a beach towel, which I placed in my cooler and poured boiling water on the towel. Didn’t touch them till dinner time around 2 hours later.
Results:
Beautiful bark, not black like brisket, but not much maroon left. Was able to cut them pretty easily, but soon realized that my first attempt st cutting spare ribs into st louis cut, I’d left quite a bit of section above the ribs that had other bones so hard to cut. Pretty fatty and lots of random bones up there so I think I’ll cut all that off next time.
There was less of a pink ring than I expected, but certainly enough smoke flavor, so not a major concern.
So here’s the major self-critique: a couple bites felt a little dry/chewy. The guests didn’t notice, as feedback was excellent, but judges would have. And I sure did. What might be the cause? The foil/towel/cooler dried them out?
Thanks for imparting your wisdom to thr rib Rookie!
Skinned and trimmed and dry brined 2 St. Louis racks the night before.
Memphis dust dry rub morning of.
Using 22†kettle with slow n sear
8 oz of apple wood chips on a chimney full of the blue bag briquettes (4oz at onset, then 4 more oz. 30 min later.
St Louis ribs were large for the kettle, so I put them on a rack holder and turned them a bit to keep from touching the lid
Kept temp between 218-235 according to my temporary grill thermometer (thermoworks blue dot with meat probe attached 1†above the grate with foil)
Rotated the Ribs once at around 2 hours
At 4 hours 17 min, did a bend test and they cracked. Was expecting them to take longer, but didn’t want to overcook, so I pulled em.
Brushed some sauce on and put them in the direct zone for about a minute or less each side.
Immediately pulled off the grill and wrapped them in foil, then wrapped the foil in a beach towel, which I placed in my cooler and poured boiling water on the towel. Didn’t touch them till dinner time around 2 hours later.
Results:
Beautiful bark, not black like brisket, but not much maroon left. Was able to cut them pretty easily, but soon realized that my first attempt st cutting spare ribs into st louis cut, I’d left quite a bit of section above the ribs that had other bones so hard to cut. Pretty fatty and lots of random bones up there so I think I’ll cut all that off next time.
There was less of a pink ring than I expected, but certainly enough smoke flavor, so not a major concern.
So here’s the major self-critique: a couple bites felt a little dry/chewy. The guests didn’t notice, as feedback was excellent, but judges would have. And I sure did. What might be the cause? The foil/towel/cooler dried them out?
Thanks for imparting your wisdom to thr rib Rookie!
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