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.

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[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?