St. Louis and baby back ribs done different ways

Started by mhiszem, May 29, 2017, 05:37:15 AM

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mhiszem

I am smoking 1 rack of st Louis cut ribs and 1 rack of baby rack. I am using Memphis dust on both. I plan on following Malcom Reeds competition rib recipe for the baby back and Meatheads last meal recipe for the St. Louis. Both racks are seasoned up and ready to go on in a couple hours.




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WGA, Uline Green SJ, '95 Red M/T, '88 Red 18", '01 Plum SSP, Patent Pending Yellow

mhiszem

Ribs are on


I need to get this 26er cleaned up so I have more space.


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WGA, Uline Green SJ, '95 Red M/T, '88 Red 18", '01 Plum SSP, Patent Pending Yellow

Big Dawg

Looks like you've got a great start on the day ! ! !





BD
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mhiszem

These are the finished pictures. They turned out pretty good, my family loved them at least. I had a very difficult time holding temperature with Royal Oak briquettes using the snake method. I ended up switching to my plum SSP with KBB to finish the cook. I haven't used RO very much so I will try again and see if I have similar issues. Has anyone else noticed issues on long cooks using RO briquettes?



WGA, Uline Green SJ, '95 Red M/T, '88 Red 18", '01 Plum SSP, Patent Pending Yellow

kettlebb

Those look good. Hope it was just a fluke with the temp and RO. I'll be doing ribs soon and I'll use RO to compare them to my previous Stubbs cooks. When I get the Chef's Select stuff in I'll grill with them then do a brisket.


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mhiszem

Yeah, curious what other people have noticed with RO. A friend of mine had the same experience.
WGA, Uline Green SJ, '95 Red M/T, '88 Red 18", '01 Plum SSP, Patent Pending Yellow

Foster Dahlet

Quote from: kettlebb on May 30, 2017, 06:43:46 AM
Those look good. Hope it was just a fluke with the temp and RO. I'll be doing ribs soon and I'll use RO to compare them to my previous Stubbs cooks. When I get the Chef's Select stuff in I'll grill with them then do a brisket.


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I have had no problem with RO and snake method...temp sits around 275 for the entire cook.  Used RO yesterday and the ribs were done in 5 hrs.....went with 3 hrs unwrapped, 2 hrs wrapped in parchment...they were done at that point, but I left them on longer to crisp them up.  I still had unspent charcoal when finished.
I like my Kettles like my coffee....strong and black.

2019 Black 26" OKP; 2015 Black 22" OKP; 2004 Black SJP; mid 70's Statesman; mid 70's Gourmet, 2017 Black CGA; 2000 Black GGA;

mhiszem

Interesting, I was burning through my RO much quicker then usual. May just be a fluke so I will try again. To be clear I used the RO that was $4 a bag at lowes last week.


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WGA, Uline Green SJ, '95 Red M/T, '88 Red 18", '01 Plum SSP, Patent Pending Yellow

Foster Dahlet

Quote from: mhiszem on May 30, 2017, 07:21:42 AM
Interesting, I was burning through my RO much quicker then usual. May just be a fluke so I will try again. To be clear I used the RO that was $4 a bag at lowes last week.


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Lowes $4 RO is exactly what i used yesterday.
I like my Kettles like my coffee....strong and black.

2019 Black 26" OKP; 2015 Black 22" OKP; 2004 Black SJP; mid 70's Statesman; mid 70's Gourmet, 2017 Black CGA; 2000 Black GGA;