Loaded up the SnS with B&B and lit some Kingsford to place directly below the ribs. Used the raised grate. Was able to run 400+ most of the cook. Took 2.5 hours with the last 30 minutes wrapped.
I left out the whole berries of the Rendezvous Rub. Used Apple Cider Vinegar for the Mop. Mopped a few times and then mixed BBQ sauce and Apple Cider for the last mop before the rub dusting.
Yeah, a little bit. I covered slightly as portions got dark and then finally wrapped it all up. Underside was about perfect blackness with that Kingsford underneath.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Are those BnB bricketts (spelling??) and why did you cook at four hundee. Seems lime it took almost as long as 275-300.
is that all BnB in the SnS? We’re the ribs as dry as they look? How is that Black Sean sauce. I was thinking about that combo pack but at 8 bucks a pint I balked at it. Did you used to drink and then or have you always not drank??
275-300 is about 2 hours longer. The thinner end of the rack was the usual little dry. Love the sauce. All BnB in the SnS. Never really drank myself. I wanted quick ribs, hence the Rendezvous recipe.
Rendezvous cooks Baby Backs which I think can handle direct heat better. It looks like you cooked your St. Louis ribs indirect but at high temp to mimic the direct cooking effect. If you have ever eaten the ribs at Rendezvous how would yours compare?
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