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Newbie - 3rd batch of ribs
ummgood
Posts: 120
I am cooking some St. Louis cut ribs we have had in the freezer. Cooking low and slow for 5 hours. Started the egg at 10am and put on the ribs just before 11. Will pull off around 4 and let rest in a ice chest until 5.
Some photos...
Austin, TX
BGE-Large, Weber EP-330
BGE-Large, Weber EP-330
Comments
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Looks nice. I am also doing ribs today baby backs. I will post some photos when completed.
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They look fantastic! You really won't need to put them in a cooler, I wrap mine with AF til we're ready to eat. Welcome.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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Nice view from your Eggin' area.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
YEMTrey said:Nice view from your Eggin' area.
I put them there on purpose. Makes the time fly by when grilling.Austin, TX
BGE-Large, Weber EP-330 -
Checked them after 4 hours. I will probably pull them soon.Austin, TX
BGE-Large, Weber EP-330 -
Curious to know why you put them in a cooler for an hour? Does this make them better somehow?Brandon, MS
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Nice ribs!!!!
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Finished product...Austin, TX
BGE-Large, Weber EP-330 -
loveTheEgg said:Curious to know why you put them in a cooler for an hour? Does this make them better somehow?
I thought you were supposed to let them rest.Austin, TX
BGE-Large, Weber EP-330 -
Maybe you do! I just have never done that! Guess I need to try it out.Brandon, MS
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