Ribs look good, but that grill looks way to clean
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St Louis Style Cut Ribs on the BGE
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Charter Member
- Aug 2014
- 869
- Orlando, Florida
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Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
Favorite Beer:
Key West Wheat
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.
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Club Member
- Apr 2018
- 1633
- the LOU
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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!
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...
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