Ribs for the 4th - my experience w/pics

ChrisgrillsSTLMO

So I had not done ribs in quite a while (I know, WTF?) and since staying home is the only option in these times, I decided to get back at it. I used the method @Biff_Tannen suggested back in 2015 as a start which is pretty much the 3-2-1 approach. Since I was only doing 1 rack total I thought I might be able to knock off .25 of an hour on each part, so it was really a 2.75-1.75-.75 method. I am not the best at holding low temps so I figured this would be a good chance to practice & if it went sideways it was just me & SWMBO who would have to deal with the result. 

So, I soaked hickory chunks in a bucket for 1.5 hours & laid two chunks in each "layer" of Rockwood, with each layer being two good handfuls of charcoal. I filled the firebox up to about 1/2" below the indentations for the platesetter & put one starter brick in the center of the lump. I took the silver skin off of the back of the ribs (anyone who knows a good way to do that please share!) & trimmed some fat off of the other side. Coated them with a rub we purchased at a farmer's market in Lake Chelan, WA, wrapped them in cellophane, & back in the fridge until the fire stabilized. That took about 45 minutes, my goal was to hold at 250°, ± 10°. Put them on and set a timer for 2:45. The fire only gave me stress two times when it dipped to 225° so some adjusting of the bottom grate was needed. Ended up having about half of an inch opening with the daisy wheel top cracked a quarter inch. Timer went off & opened the Egg to this...


Encouraging development of a crust, maybe I can pull this off!  Next I put them in foil with some drizzles of honey on top & back on for 1:45. The hickory chunks were doing their job - gave off a nice smoke aroma & helped me make sure the fire was still going. With my hopes buoyed I allowed myself an adult beverage to enjoy. Once the foil phase was complete, I put them back on with a quick dusting of the spice for about 45 min + 1 more adult beverage. Added some corn as well to get it ready. My stress over the holding of 250° was nil at this point, the Egg stayed locked in for the last 2 hours of the cook, it was fun to watch the thermometer NOT move during that time.



Sorry they are blurry, the adult beverages might have caused that... Satisfied that they were not a disaster, I wrapped the ribs in foil, then towels, and into a small cooler until the corn was finished. When I took out the platesetter the fire showed an interesting path:



Only the right side had really been combusted, the majority of left side looked untouched. Are such patterns "normal" for a long cook? Again, I don't do these types of cooks often so I wasn't sure what should have happened. So, now for the moment of truth. Plated -


Second side of pasta salad, the sauce is, of course, Maull's. I am in St. Louis after all

And once they were cut into -



I might have done a high five to myself when I saw that smoke ring. They were pretty darn awesome. Wine of choice was a 2015 Goldeneye Pinot Noir, Gowen Creek Vineyard, also darn awesome.

So, more low & slows might be added to the rotation since I have a little more confidence in my ability to hold a low temp. Thanks for reading, hope you have a safe & enjoyable summer!

Cheers,