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Author Topic: My first rib cook  (Read 1344 times)

Foundry37

  • Smokey Joe
  • Posts: 58
My first rib cook
« on: August 28, 2017, 01:35:37 PM »
I picked up some Smithfield St.Louis cut ribs that were on sale the other day. Never done ribs before and I have to admit I procrastinated all weekend. Terrified but determined today I finally did it. On my 22" OST for 3 hours indirect. I am proud of the results.
I think I got my first smoke ring.

Package suggested 1 1/2-2hrs?  Can that be right?  To be safe I went for 3.


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« Last Edit: August 28, 2017, 01:44:34 PM by Foundry37 »
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kettlebb

  • WKC Ambassador
  • Posts: 5968
Re: My first rib cook
« Reply #1 on: August 28, 2017, 01:46:03 PM »
Good job! I used to think ribs are a waste of money with all the bones but they've become one of our favorite things to eat and they are fun to cook.


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JDD

  • WKC Ranger
  • Posts: 1820
Re: My first rib cook
« Reply #2 on: August 28, 2017, 01:50:24 PM »
Looking good! Nice job.
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May The Smoke Be With You!

mhiszem

  • WKC Performer
  • Posts: 3493
Re: My first rib cook
« Reply #3 on: August 28, 2017, 03:51:20 PM »
Looks good!


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HoosierKettle

  • WKC Ambassador
  • Posts: 7366
Re: My first rib cook
« Reply #4 on: August 28, 2017, 05:13:20 PM »
They look great. My local sams club carries Smithfield and they have always been good. 1 1/2-2 hours at 350-400 is what the bag meant maybe?  Time is dependent on temp as you know. If I bank a full lit chimney and leave vents open, St. Louis takes me about 2 hours. If I slow down to 250-300 they can take 3-4 hours.


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Foundry37

  • Smokey Joe
  • Posts: 58
Re: My first rib cook
« Reply #5 on: August 28, 2017, 06:03:01 PM »
Quote from: HoosierKettle on August 28, 2017, 05:13:20 PM
They look great. My local sams club carries Smithfield and they have always been good. 1 1/2-2 hours at 350-400 is what the bag meant maybe?  Time is dependent on temp as you know. If I bank a full lit chimney and leave vents open, St. Louis takes me about 2 hours. If I slow down to 250-300 they can take 3-4 hours.


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You are correct. Temp suggested was 350-400.
« Last Edit: August 28, 2017, 06:06:55 PM by Foundry37 »
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Mike in Roseville

  • WKC Performer
  • Posts: 2261
Re: My first rib cook
« Reply #6 on: August 28, 2017, 10:21:34 PM »
They look good! And you should be proud!

Glad you faced your fear and conquered the ribs.

A large part of cooking success is confidence in yourself and your abilities. You control the fire and the food. That's like 95% of it.

Some of the stuff I cook I have never done before (be it method, ingredients, etc.). Just have a plan going in, have some contingency if you need to change, have fun and just go after it.

Now, it's time to go out and cook some more...what's next?


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