St. Louis Ribs - On!

Zarcon

First real slow and low cook. Got the ribs prepped, rubbed, a few cherry wood chunks, and temp at 275. It's go time.

Acn

Looks good! I got a new Cajun rub and some peach wood this week, doing ribs tomorrow.

Zarcon

@Acn‌ - the wife used a little Cajun rub on these.

SoCalTim

The low and slow cook brings a tear to my eye. I say NO to Turbo. And use the egg for what's its intended ...

Zarcon

@SoCalTim‌ - I hear ya. Temp has climbed just a hair (not too bad). The vents are damn near closed though. Haha.

hapster

@Zarcon my low n slows usually end up around 275+ but this time I just lit a little ball of coal in the middle instead of my usually 4 or 3 spots around it, just trying to see if I can keep the temp below 250 LOL

If I need to later, I'll bump it up a little to finish... I also used this rack this time rather than lay them flat so I could keep them over the pan and completely indirect and avoid the overdone or burnt ends of the racks

jcaspary

Looks like a good start to me. Awaiting final pics.

grege345

You'd be amazed how closed you can go before the fire snuffs out. The setting you have there is usually my 275 range. Good luck with it and enjoy. You goin straight thru or foil in the middle?

Zarcon

@hapster‌ - I don't have rib rack, so I may have to cut them in half next time. I am using my Woo and the plate setter though.

@jcaspary‌ - bout and hour and half to go.

Zarcon

@grege345‌ - going straight through. Will be saucing in 45 minutes.

Zarcon

I'm starting to find that out. As stated earlier, this is my first slow and low. Tapped the bottom vent about 1/8th on an inch more closed.. much better. I can deal with this

Zarcon

3 hour mark and ready for 1st light coat of sauce. BTW, the egg is casting a shadow in the back.

hapster

Looking good... Might be time for me to swab a little sauce on mine

Zarcon

I did turn mine 90 degrees though. Add another coat of sauce in 40 minutes

gdenby

Zarcon said:

I'm starting to find that out. As stated earlier, this is my first slow and low. Tapped the bottom vent about 1/8th on an inch more closed.. much better. I can deal with this

Yeah, when I popped in on the thread I thought the bottom vent was open a bit too much.

Looks like your daisy isn't too crudded up. "Crud" is an official term, btw. As the crud builds, the daisy will form a much tighter seal. Eventually, without a high heat burn clean, opening the petals will become very hard, and it will stick like glued to the chimney. Very tight seal at that point, and suitable for fine air flow control.

Relax and let the ribs go.

Its good to put some trimmings or a single rib off to the side. That way, when the aroma becomes so-oo tempting, there's something to nibble w/o pulling the whole slab off too soon.

Zarcon

@gdenby‌ - I hope is not too cruddy. It just now a month old with about 8 cooks on it. Hehe

Zarcon

2nd sauce. Yum!

Zarcon

4 hours = done. Closed vents, let it rest for a bit.

anzyegg

Man those are looking delicious...

Zarcon

@anzyegg‌ I hope they taste that way too. This will be a first so I'll let you know.

anzyegg

I am sure they'll taste great....enjoy!!!

hapster

Look really good... Mine are going to be ftc for later

Zarcon

OK. I'm not afraid to ask. As a newbie, what is FTC stand for?

DMW

@Zarcon

Foil

Towel

Cooler

Wrap the protein in a double layer of foil. Then wrap in old towels. Toss in a cooler and it will hold temp for hours.

Zarcon

Ahh. Thanks @DMW‌. I'm going to FIM instead. (Feed Into Mouth)

shtgunal3

Good looking ribs.

Zarcon

Plated. . Not much left. Simple boiled cabbage and a leftover pasta.

grege345

I guess they were as good as they looked

tulocay

Good looking ribs

Zarcon

@grege345 - Yes I will have to admit, they were pretty damn awesome.I gave myself a slight pat on the back for this first time

@tulocay - Thank you!

SGH

You earned it brother.
Scottie Glen Horton