St. Louis rib cook on JJ

[Sauce]

Good day for a cook........

Smoke wood used, half apple and half hickory.

One rack St. Louis ribs, rubbed overnight and going on to smoke.

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Spring cooking in NC.

After 3 hours, ribs had a great crust going. In foil they go with squeezy Parkay, brown sugar and honey.

Local Belgian style. Tasty.

He smells the grub.

After 1 hour in foil, deep mahogany.

After saucing and cooking the sauce in for just a minute or so per side.

Plated with mustard dill tater salad, Boston baked beans and Hawaiian rolls. I got my big plate out for this meal.

Smoke ring.

This was my first rib cook on the JJ and I was really happy with the results. Just as good as I'd get on my WSM. Total cook time was 4 hours.
Thanks for looking.
Sauce

[MacEggs]

That last pic is worthy of an award!  Looks delicious.

[1buckie]

That last pic is worthy of an award!  Looks delicious.

Agreed !!!!


Sharp cookup / writeup & pics all the way !!!!

[SixZeroFour]

Weber cooker... check.
Perfect grilling space and yard... check.
Family close by... check.
Cold Beer... check.
Loyal Dog... check.
Glorious looking ribs... check.

What more can a man ask for? ... other than maybe dessert

Great cook-up Sauce, thanks for sharing!

[Jammato]

WOW, those are great looking ribs

nice looking family and dog also, thanks for sharing

[Sauce]

Weber cooker... check.
Perfect grilling space and yard... check.
Family close by... check.
Cold Beer... check.
Loyal Dog... check.
Glorious looking ribs... check.

What more can a man ask for? ... other than maybe desert

Great cook-up Sauce, thanks for sharing!

I'm with you all the way!
Desert was had too   

[Sauce]

WOW, those are great looking ribs

nice looking family and dog also, thanks for sharing

Thanks Jammato, it was a good day with family and food at home.

[WNC]

Great first post Sauce! Those ribs looks incredible, it's amazing what you can fit on jumbo joe.

[addicted-to-smoke]

Looks delicious, @Sauce. I see one char basket, filled. You said 4 hours ... did you have to add charcoal at any point? Or did you close down the vents to limit temp and extend the burn?

[Sauce]

Looks delicious, @Sauce. I see one char basket, filled. You said 4 hours ... did you have to add charcoal at any point? Or did you close down the vents to limit temp and extend the burn?

The first 1.5 hrs, top and bottom vents were about 1/4 open. At this point I rotated ribs 180 degrees. Before opening though, lid temp taken with thermapen showed temp had dipped to about 190. Opened both vents to about 2/3rds for next 1.5 hrs. At 3 hrs, there was just enough fuel left for the hour they were wrapped, with vents fully open now. So a half chimney got me through the cook. I removed the basket, and added about 15-20 lit briquettes for the final sauce burn, which only took 2-3 mins, and have the remainder of the fuel left for my next cook.

Sauce

[Nate]

Man, those look great!

[addicted-to-smoke]

Looks delicious, @Sauce. I see one char basket, filled. You said 4 hours ... did you have to add charcoal at any point? Or did you close down the vents to limit temp and extend the burn?

The first 1.5 hrs, top and bottom vents were about 1/4 open. At this point I rotated ribs 180 degrees. Before opening though, lid temp taken with thermapen showed temp had dipped to about 190. Opened both vents to about 2/3rds for next 1.5 hrs. At 3 hrs, there was just enough fuel left for the hour they were wrapped, with vents fully open now. So a half chimney got me through the cook. I removed the basket, and added about 15-20 lit briquettes for the final sauce burn, which only took 2-3 mins, and have the remainder of the fuel left for my next cook.

Sauce

Perfect, thank you! I've done similar thing on my larger kettles: Start nearly closed and eventually open 'er up as it goes along.

[BBcue-Z]

Nice looking ribs!!
I have not done Ribs on the JJ yet, but that's coming soon

[Sauce]

Nice looking ribs!!
I have not done Ribs on the JJ yet, but that's coming soon

Thanks Z. If you're just doing a single rack, it was the way to go for me this time. Flawless with easy set up and cleanup. Holding temp was the only variable.

Sauce

[bbquy]

Nice job! Looks yummy!