Ribs on a Kettle

[MacEggs]

I normally cook ribs in the 250-300° range. Usually done in 4.5-6 hours depending on the weight of the ribs.

I always like to experiment ….

So, here goes the plan … Maple Leaf brand briquets were the choice for heat.

I decided to use my "half-moon" homemade charcoal basket. 29 un-lit briquets were laid out in a single layer.




I lit 29 more briquets and poured them into the basket and put 3 chunks of cherry for some smoke.






Just before putting on the ribs, the lid thermo was reading …..
Keeping in mind that this particular therm reads low … So, this reading is closer to the grate temperature.




I had some St. Louis cut spares on hand.
Out of the cryovac, it weighed 5 lbs, 12 oz including the "brisket" cut. I trimmed some of the visible fat.
They got my top-secret rub …. Fresh cracked pepper, plus fresh ground salt. Good ol' S&P.




The intakes were only open a smidge, and the cooker settled into 350°.
I did not need to fiddle too much with the intakes to maintain this level.






After one hour I took a peek … Also removed the "chef's treat" …
Seeing some decent bone recede, or pullback as some refer to as.
I am not a foil guy … For a number of reasons …. mainly, I'm lazy …. And, I do not think it's necessary. YMMV






After 1 hour 45 minutes, I saw some very nice bone recede.








I opened the intakes wide at 2 hours.




I laid the STL rack on the direct side for 5 minutes, then flipped it for another 5 minutes.






I removed the STL cut after close to 2 hours, 20 minutes total time on the grill.
Let it rest for maybe 5 minutes, then cut up some bones.














The "brisket" part stayed on for a total of 3 hours indirect.
I then removed it and covered it in foil for 10-20 minutes, then shredded the meat … removing any fat, cartilage, etc ….












I am very happy with these results.

The only problem … I didn't get to drink more beer ….

Low 'n' Slow lets that happen …. Hot 'n' Fast … not so much …
_________________
"If the women don't find you handsome, they should at least find you handy."
Pickled Eggs

The cookers (so far).
Some Weber kettles of various age, color and size
UDS & Mini UDS
Abby Normal ECB
Napoleon Propane Grill

[-olllllllo-]

looks real good there mac.

almost wish I never bought a kettle a couple years ago.....my smoker looks like a rejected, abused red headed step child.

and then I bought a cheapo kingsford kettle this year at walmart cuz its huge. dunno bout it yet, not sure if I like it or not.

but the lil weber has been cookin crazy since I bought it. low n slow, whole birds, butts, ribs you name it. hot n fast steaks, chops, burgers, brats again you name it lol.

[jess]

Great looking cook. I agree hot & fast can ruin a perfectly
good beer session. My prettier half of over thirty yrs. still
believes that you have to watch good Q every minute so plenty of time to pick a few licks, down a ( few ? ) suds,
and watch the world go by...

[MacEggs]

Thanks for looking guys !!

-olllllllo-: Look at my signature under cookers ….
I only use the Weber kettles. They can cook anything. The UDSs rarely get used.
Haven't used a gasser in about 3-4 years, so my next door neighbour has it.


jess: I have discovered a problem … I drink them faster now …
_________________
"If the women don't find you handsome, they should at least find you handy."
Pickled Eggs

The cookers (so far).
Some Weber kettles of various age, color and size
UDS & Mini UDS
Abby Normal ECB
Napoleon Propane Grill

[Maniac]

MacEggs Looks good from Pennsylvania, I just sent a link of your cook to a friend that wants to try it both ways , Ill let him decide what he likes
_________________
RF Smoker
20" disc
uds

[-olllllllo-]

think I gave away all my gassers bout 5 years ago to those with less patience and brains to use wood or coal. i'd love to have a ranch kettle but so dadgummed expensive.

[BigOrson]

Nothing wrong with that. I regularly do 2 racks of baby backs in a rack hot and fast on my Performer. Can't really tell the diff, except for the womanly lecture on the liquid pork chops.