St Louis Style Cut Ribs on the BGE

[wrgilb]

Ribs look good, but that grill looks way to clean

[Henrik]

Thanks. Well, I'm a stickler for clean grates. These are 6+ years old. First I use hot water and a wire brush, then wire wool/steel wool, then the dish washer. Every time :-)

[johnec00]

That is some great looking slab of ribs.
I'm new to the BGE, and would be interested in about what temperature you used for the cook.

[Henrik]

Thanks! I ran it at 120° C / 250° F with the Fireboard 2 and the Pit Viper. Although it crept up towards 275° F for the last hour, but I just let it. Kinda hard to stop a kamado :-)

[JGo37]

The ribs look great Henrik. I did the full spare last night - without trimming STL or KC style.

As to meat 'pulling back' off the bone, I didn't get any either, but I didn't wait and take the temp up to ~ 190F for full tenderness.

Mine were brined and wrapped two days earlier, so I pulled the rack without pull-back at ~ 170F - it was getting dark anyway. I had removed the silver skin before brining, and left the flap on - I thought about cutting the flap off before cooking but left it.

I confuse myself between a KC and STL style trim - one cuts the riblets and leaves the flap, one cuts both. I'm not sure which is which, but I'm actually between KC and STL where I live, so it kind'a makes sense...

[Henrik]

STL cuts both. Either way, ribs are ribs, and they're dang good!