Patent Pending Rib Cook

[Jason]

I don’t mind firing up the kettle for just one rack of ribs. These ribs are St. Louis cut spares from Sprout’s.  I did a basic trim and applied a combo of these two rubs.



Quality wood chunks from Orange County.



Set my snake/fuse up with a 3x2 of Weber briquettes and a combo of chunks I broke down a bit.



Kettle temp is stable and ribs are ready to go on.



Two of the three bottom vents completely shut and the third ½ open, with top vent completely open. Temp ultimately settled at 250*/260* for duration of cook.



After about 2 hours or so.



Pretty much done after a 5 hour cook.



Yup, sample is good to go, ribs are done! I had a few “samples” and saved the rest for the next day.



It was nice to be able to heat them back up on the grill and really enjoy them the next day, with some homemade macaroni salad I made.

[biddyK]

Those ribs look mighty fine. How much of the snake did you burn through on that 5hr cook?

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[Jason]

Thanks! I burned through about 80% of the unlit that’s in the pic. I added 10 fully lit briquettes to start it off.

[bbqking01]

Hot dog. I like ribs. Good job.

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[Travis]

Those look great Jason. Can’t beat a lownslow on a 3 wheeler. Especially a beautiful brownie like yours.


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[CatskillSmoker]

Sweet looking ribs right there brother. And what a beautiful brownie!

[Alfredo]

P-E-R-F-E-C-T

thanks!!!!

[SmokeVide]

Really nice. They look to be the perfect texture. Did you wrap at all?