Great ribs--311

eggnewtoy

St. Louis ribs, Salt, pepper, lemon juice for 4 hours in the refrigerator.  AB test--1/2 wrapped, 1/2 not.  Wrapped won.  Steven Raichlen lemon bbq sauce with juice from wrapped ribs.  Excellent.

TexanOfTheNorth

In what way(s) were the wrapped better?

eggnewtoy

great bark and tender.  may have been perfect.

Focker

They look great.

Did 3 racks of BB over the weekend.  First, egged, no foil.  Second, WSM, no foil.  Third, WSM, with 3-1-until they are done.  

Foiled(1hr) ribs were without a doubt, the best.  Bite through, slight pull, clean off the bone.      

eggnewtoy

Focker, did you use the liquid from the wrap?  I put it into my bbq sauce.   loved the taste of the lemon so did my husband.  Didn't taste like lemon, just gave it a great kick. What is WSM mean?  

fljoemon

@eggnewtoy .. what kind of a cooking grate are you using? Doesn't seem to be the standard one that comes with the BGE.

Foghorn

WSM is a Weber Smoky Mountain vertical smoker.

eggnewtoy

Here's the grate I used:  http://bbqgrills.checkmoreinfo.net/view/B007XNQFAG/Luxury-Stainless-Cooking-Grid-for-Large-Big-Green-Egg

Focker

eggnewtoy said:

Focker, did you use the liquid from the wrap?  I put it into my bbq sauce.   loved the taste of the lemon so did my husband.  Didn't taste like lemon, just gave it a great kick. What is WSM mean?  

Not for these last rib cooks.  Added a few ounces total of Cherry Coke and cider vinegar, disposed with the foil.

Did you add any liquid when you wrapped?  If you did, and those flavors work in your desired sauce, then go for it!

If not, then adding the fat is another good option.  Add it to taste.  Fat=flavor.  

One trick I learned from Alton Brown back in the day is to catch, strain, and freeze the liquid gold(pork butt grease drippings), add to my sauces.  Pork rib drippings would work similar. 

Pour into a cheap ice tray, freeze.  One or two cubes is just enough to give a batch some great smoky, fat flavor. 

jaydub58

Looks great, @eggnewtoy !
What temp??

jaydub58

Bump

eggnewtoy

temp--275.  

eggnewtoy

Focker--added lemon juice once, apple juice the first time i made ribs and added the juice to the bbq sauce.  great.

Ladeback69

Looking good @eggnewtoy.  I like to do the 3-1-1 method on my ribs at 275 temp.  I use apple juice, brown sugar, honey and butter when wrapping.  I use a finishing sauce that I found at my dealer I really like.  Here is my post from back in May.
http://eggheadforum.com/discussion/1181280/my-rib-cook-new-finishing-sauce#latest
 

jaydub58

Thanks @eggnewtoy .
Trying your method today.

eggnewtoy

Let me know how it goes, @jaydub58

eggnewtoy

eggnewtoy said:

Here's the grate I used:  http://bbqgrills.checkmoreinfo.net/view/B007XNQFAG/Luxury-Stainless-Cooking-Grid-for-Large-Big-Green-Egg

Vol4Life09

Looks great. 3-1-1 ribs have been very good to me. Love the way they turn out. I also take the juice from the foil and add it to my sauce. I usually add an ounce or so of beer to the foil packet to help steam the meat and then add a good bit of apple cider vinegar so it isn't so sweet.