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Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
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St Louis Style Cut Ribs on the BGE

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  • wrgilb
    Club Member
    • Jan 2018
    • 230
    • Santa Cruz, Ca. area

    #16
    Ribs look good, but that grill looks way to clean

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      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
    Charter Member
    • Aug 2014
    • 583
    • Orlando, Florida
    • Equipment:
      '88 Vintage Fire Magic gasser with over 3000 cooks to its credit
      18 Inch Weber Kettle (Rescued from neighbor's trash)
      Rotisserie for 18 inch kettle
      Master Forge propane smoker
      Pit Barrel Cooker
      Smokey Joe with mini WSM mod
      Garcima paella burner
      Anova Sous Vide
      Slaiya Sous Vide (gift)
      2X Thermoworks cooking thermometer
      DIY 4 channel bluetooth thermometer
      LEM grinder, sausage stuffer and meat slicer (all gifts)

      Favorite Beer:
      Key West Wheat

    #17
    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.

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      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
    Club Member
    • Apr 2018
    • 1579
    • the LOU
    • Cookers:

      22" Blackstone Griddle, with stand & hood
      CharGriller Portable Firebox - so modified you'll BLOL
      Kitchenaid #810 Charcoal Grill - highly modified
      Weber BI-code Black Performer w/Igniter
      Weber DE-code Red Limited - 'Lucille'

      Accessories:

      Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
      BBQ Dragon kettle shelves - 2
      Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
      Fyre Dragon Kettle Ribbin' Ring
      Fyre Dragon Kettle 2-Zone Smokin' Sheet
      OneGrill Rotisserie for the Kitchenaid
      Smokenator
      Smoking Tubes: 2x12" & 1x6"
      SnS
      Weber Gourmet Grill w/Griddle, Pizza Stone & Wok

      My Helpers:

      Anova 900W Sous Vide Cooker w/Radios
      Instant Pot 6Q Duo
      Nesco Tabletop Roaster
      & the PIT!

    #18
    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...

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      STL cuts both. Either way, ribs are ribs, and they're dang good!

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Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
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Meat-Up in Memphis

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