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St Louis Style Cut Ribs on the BGE

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

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    • 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 :-)

    #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.

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    • Henrik
      Henrik commented
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      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 :-)

    #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...

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

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