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<p />I posted this the other night on a thread that was canned and seeing as how there's been a need for cooking related posts here as of late, I thought this might be a good time to repost. :~)[p]Ribs cooked direct.
I've always cooked them indirect and it seems most folks here do as well. My normal setup has been to cook them on a raised grill with a heat barrier of some sort inbetween until they are done.... no flipping or foil 'cause I'm lazy and don't want the hassle and feel the cooker should do most of the work.
After seeing awesome photos and reading djm5x9's countless cooks done direct and low & slow I felt it was time to give it a go.
The fire was stable at 210 with a few chunks of hickory.
One half rack was rubbed with Bonesmokers Rub mixed with brown sugar and cayenne. The other half was rubbed with Dizzy Dust and brown sugar.
The setup was the main grate attached to stainless steel bolt legs resting on the fire ring. A grill extender was attached to the main grate. The ribs cooked on the extender.
This setup allowed the ribs to cook "in the dome" utilizing the reflective heat of the preheated dome and the fire below.
They cooked for over four hours at a temp of 210-20 moving them around once to avoid potential hot spots and spritzed twice with apple juice. The last 20-30 minutes the temp cranked to 250.[p]In the end, they were served with no sauce and were moist, tender, smokey.......... and just plain killer.[p]Like I said..... I'm lazy and these were as easy and as good as any ribs cooked on my pit.
Lesson learned: I can cook ribs direct with little effort.[p]Darryl, beers to you for your incessant direct/lowslow cook tutorials on this board.[p]John