Maule Guy
Well-known member
- Messages
- 241
- Grill(s) owned
- Stampede
I was prompted to write on a recent cook and include pictures. Well I got 1/2 of it right.
Wife suggested that we hadn't had ribs in awhile and not being one to pass up an excuse to BBQ I picked up a package of Swift St. Louis ribs at Costco. Found a nice meaty packet and to the grill I went.
Rinsed off the ribs, noted the membrane had been removed, blotted them dry. Sprinkled on some Dixie Crystal flaked Kosher Salt and put them in the fridge uncovered for about 18 hrs. Pulled them out, spritzed them on both sides with water. Dusted them generously with MeatHead's Memphis Dust (https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe/ ).
While the dusting was taking place got the 590 fired up with a set temp of 225F using Cooking Pellets "Perfect Mix) and lit my 12" smoking tube with CP 100% Hickory pellets.
While getting the ribs ready to go on the 590 I realized each of the three racks looked to be about 18" long and 5" wide. I was a bit concerned about the racks being either too close together or coming too close to the edge of the grill surface. When I put them on I sort a scrunched them up lengthwise and put them on front to back and had plenty of room I also think this created a bit more uniform thickness due to the thinner areas compressing more than the thicker. ( I have no real evidence to support this supposition).
Put tube on left side of grate, put ribs on grate. Closed the cover and came back 5 hrs later. Not quite tender yet. Another hour and job was done.
Meat easily pulled off the bone with teeth and was moist.
Personally I prefer this cooking method to the much used 3-2-1 . The bark was good and the smoke ring went about 1/2 way through the meat.
Now by the time 6 hrs had passed my stomach overrode my memory that I should take photos.
OK, probably more than you really wanted to know.
Wife suggested that we hadn't had ribs in awhile and not being one to pass up an excuse to BBQ I picked up a package of Swift St. Louis ribs at Costco. Found a nice meaty packet and to the grill I went.
Rinsed off the ribs, noted the membrane had been removed, blotted them dry. Sprinkled on some Dixie Crystal flaked Kosher Salt and put them in the fridge uncovered for about 18 hrs. Pulled them out, spritzed them on both sides with water. Dusted them generously with MeatHead's Memphis Dust (https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe/ ).
While the dusting was taking place got the 590 fired up with a set temp of 225F using Cooking Pellets "Perfect Mix) and lit my 12" smoking tube with CP 100% Hickory pellets.
While getting the ribs ready to go on the 590 I realized each of the three racks looked to be about 18" long and 5" wide. I was a bit concerned about the racks being either too close together or coming too close to the edge of the grill surface. When I put them on I sort a scrunched them up lengthwise and put them on front to back and had plenty of room I also think this created a bit more uniform thickness due to the thinner areas compressing more than the thicker. ( I have no real evidence to support this supposition).
Put tube on left side of grate, put ribs on grate. Closed the cover and came back 5 hrs later. Not quite tender yet. Another hour and job was done.
Meat easily pulled off the bone with teeth and was moist.
Personally I prefer this cooking method to the much used 3-2-1 . The bark was good and the smoke ring went about 1/2 way through the meat.
Now by the time 6 hrs had passed my stomach overrode my memory that I should take photos.
OK, probably more than you really wanted to know.