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.
Topic: K.I.S.S. Ribs (Read 6405 times)
