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Today's St. Louis Ribs
SaintJohnsEgger
Posts: 1,826
Doing 2 racks of St. Louis Ribs today. One will be done dry for 6-0-0 as that is what my son wants and the other will be sauced with a sweet red BBQ sauce and done 3-1.5-2.
Fired the egg up this morning and let it stabilize at 255 for 30 minutes before putting on the ribs. The ribs are coated with EVO then Holy Cow from Meat Church and set out to rest while the egg stabilized.
Ribs went on at 11:20 and I put foil under the ends as they were hanging over the edge of the PS and drip pan. Hopefully that will keep them from drying out or burning.
Real window outside today and it seems to be pushing my temp higher than I want it to be. The FlameBoss has the fan at 0% so I just closed the SmokeWare Cap a little more. I was doing pretty goos until the battery pack fro teh FB200 said it was low and I had to switch to AC power. I'm disappointed that I can get tow cooks out of the battery pack. May have to have FB look into that for me. It would be a PITA to have to charge before each cook.
More info here: https://myflameboss.com/cooks/77040
Sure smells good outside.
Fired the egg up this morning and let it stabilize at 255 for 30 minutes before putting on the ribs. The ribs are coated with EVO then Holy Cow from Meat Church and set out to rest while the egg stabilized.
Ribs went on at 11:20 and I put foil under the ends as they were hanging over the edge of the PS and drip pan. Hopefully that will keep them from drying out or burning.
Real window outside today and it seems to be pushing my temp higher than I want it to be. The FlameBoss has the fan at 0% so I just closed the SmokeWare Cap a little more. I was doing pretty goos until the battery pack fro teh FB200 said it was low and I had to switch to AC power. I'm disappointed that I can get tow cooks out of the battery pack. May have to have FB look into that for me. It would be a PITA to have to charge before each cook.
More info here: https://myflameboss.com/cooks/77040
Sure smells good outside.
Marshall in Beautiful Fruit Cove, FL.
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group
Comments
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Nice looking ribs. I was going to do some ribs but ended up making a batch of brisket chili instead. Just seemed like a better idea.
L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN! -
Holy cow may be too intense for me on ribs. Let me know how it is!
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
I didn't find it too intense. They tasted great but were a little dry and overcooked. I still have to get my timing down right on ribs.bhedges1987 said:Holy cow may be too intense for me on ribs. Let me know how it is!Marshall in Beautiful Fruit Cove, FL.
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group -
Go for the tooth-pick test for the finish. Insert into the thick rib meat, no resistance and they are done. Easy to check in short order as the finish-line closes in. FWIW-Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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I used holy cow pork ribs, they were some of my favorite ribs.
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