K.I.S.S. Ribs

[MacEggs]

Picked up this pack for $2 / lb. Was just over 5 lbs, and already cut.    I trimmed some of the fat.

I went with just a light coating of EVOO, kosher salt, and fresh ground pepper.

Loaded up a basket with un-lit lump, plus 2 chunks of cherry mixed in.
Poured on top about a ⅓ of a mini-chimney of lit lump, and some apple wood.
No pre-heat ... Meat goes on, all vents wide open for 20 minutes, then closed off two vents.




After 3 hours ...




At this point, I gave the charcoal a stir, and then added a handful or 2 of un-lit lump to help carry through.

My trusty stir-stick ... don't use it for much else.




With about 20 minutes before I was going to remove, I applied some sauce to part of the rack. This is really good stuff.




Ready to come off after about 4 hours, 20 minutes.
I removed the St. Louis cut, but, kept the "brisket" part on for another hour or so.






Next time, I think I will just have sauce on the side instead of applying it to the rack.
The un-sauced ribs were actually fantastic!  True smokey, pork flavour.  I like that. 




While still hot, I like to shred the remaining piece and remove the meat from all of the cartilage and fat.
This part of spares is delicious meat! I like to use it for many things ... even inside turds.  So much good flavour!




This was a great learning experience.  Minimal amount of fuel used.  Simple ingredients.
No monitoring of temperature.  I know that the Weber kettle gets hot enough to cook meat ... and, that's good enough for me.

Hope everyone enjoyed their weekend, and thanks for looking. 

[1buckie]

"True smokey, pork flavour.  I like that. "

Yep......no artificial additives of any kind is just fine, a lot of times......


nice cookup, man.....great pull back, rendered all thru so they're not fatty.....nice !!!!
interesting that you shred up right away, the wife usually waits for at least a day to see if me & tha dawgs are going to snarf cold ribs 'till they're gone !!!!

[Jocool]

I need to practice a bit more with pork ribs.

[Jeff]

Those look great.  I think its time to fire up some ribs this upcoming weekend!

Hmmm...shredded pork in ABTs...sounds like a winner to me!

[G$]

$2 / lb.    Was just over 5 lbs, and already cut.

Sounds like a hit, Mac.

I'd buy those every day of the week!  And I don't even like messing with the tips, but at that price, wow.

[argentflame]

.

I need to practice a bit more with pork ribs.

Great cookup. I do need practice. Love the smoke ring on the ribs.

[MacEggs]

Thanks, guys!  Really no need to complicate ribs .... I am starting to like the KISS method with a lot of barbecue. 

interesting that you shred up right away

I find it separates much easier when it's still hot ... YMMV. 

Hmmm...shredded pork in ABTs...sounds like a winner to me!

Oh yeah, you gotta try it!  So good!

$2 / lb.    Was just over 5 lbs, and already cut.

Sounds like a hit, Mac.

I'd buy those every day of the week!  And I don't even like messing with the tips, but at that price, wow.

I just got back from picking up 4 more packs ... into the freezer.  Plenty of fat in the tips ... more flavour!

[coldkettle]

Nice looking ribs!

I love the smell of a evening cook...

[Metal Mike]

Nice one Mac, we must be drinking the same sauce, I'll post this wknd's K.I.S.S. butt

[MacEggs]

Did up some turds for a weekend gathering .... Rib trimmings in each one ... 




Acquired a few pieces of CI pans from the in-laws two days ago. Decided to use one immediately ...




Sautéed some chopped peppers and onions ... then added the chopped rib trimmings ...






I put the wraps on the grill for less than a minute each. Turned out amazing!






Just one of the many ways to use rib tips. 

[1buckie]

Yer just motoring right along there with rib tips, eh what?

                            That looks grand !!!!!

    Quick re-warm on the 'Turds  then good to go?

[MacEggs]

Quick re-warm on the 'Turds  then good to go?

Thanks, Ken!

Ya, I've done this in the past ... They're in the fridge for 2 days, so I re-warm just to take the chill off ...
I find that the flavour gets lost in the really hot-off-the-grill turds .. gotta let 'em rest for a spell ..

My secret turd mixture still has that tandoori spice in it that you speak of ... and, of course, what you sent me many moons ago. 
From the few that have sampled them .. well, they just can't get enough of them. 

[1buckie]

"My secret turd mixture"

.....I like that ^^^^^

[Andrew]

Nice work on the ribs. One of the things I love about my Webers (love making that plural as of this week...) is that they hold temp perfectly.  Smoked 2 whole chickens and 2 racks of ribs last week for my daughter's bday and cooked at 250 for 8 hours at 250 degrees without doing a thing except adding charcoal. Love the look on my buddys' faces when they show me their rigs that cost hundreds if not more and I tell them about my kettles...

[1911Ron]

Good looking cook!  I used to wrap and spritz and all that, but no more i like K.I.S.S ribs!