Another High-Heat Rib Cook-Up

[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 I was inspired by @glrasmussen 's latest post regarding this topic.

http://weberkettleclub.com/forums/bbq-food-pics/high-heat-ribs!/

Also, @MrHoss beat me to the punch this weekend with his latest trial ....

http://weberkettleclub.com/forums/bbq-food-pics/hot-and-fast-side-ribs/

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" ... Also perused the WKC calendar ....
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 ... 

[addicted-to-smoke]

Very nice walkthrough, sir!

[Davescprktl]

Interesting. I might just try it with one rack just for S and G's.

[Lumpy Coal]

Nice write up....good thing though, hot n' fast may make it possible to do ribs more often if there's time constraints.

Sent from my SM-G900W8 using Tapatalk

[MrHoss]

Ribs be cooking in Ontario baby.

Thanks for reminding me to flip my calendar Mac....Winz takes a good picture that's for sure.

We need to do a joint cook soon...been too long.

[glrasmussen]

@MacEggs , glad you gave this a roll. Nice smoke ring. My question, would you do it again? How would you say your texture was compared to look & slow?

[MacEggs]

My question, would you do it again? How would you say your texture was compared to look & slow?

Yes, I will do it again, for sure.  Texture was a little different, but not in a bad way.

[WNC]

Great looking ribs!

[SixZeroFour]

Dayum Mac - those are some killer looking ribs! ...Airmail?