Apr 26 2016
I was hungry for ribs so got some spare ribs from my
butcher. I had made a batch of sour cream potato salad Monday. I always like
beans with ribs and usually have pinto beans or some Bush’s Grillen beans I can
fix for myself; the wife doesn’t like beans.
All I had was a can of Campbell’s pork and beans. While my
ribs were still smoking I browned up some bacon, onions and peppers, added the
beans and some hot sauce.
It was 80 deg. 75% humidity and breezy when I started to
cook. It was down to 65 when I finished up. The steady breeze gave me nice
smoke through the cook.
I started my ribs at 1:00PM and planned to eat at 6:00. I
trimmed out the ribs St. Louis style; wet all down with some red wine vinegar
and seasoned well with Penzey’s Galena St. rub. They set out about a half hour
before going on the grill. I did the flap meat and trimmings too; a treat for
the cook!
I did the ribs 2.5 hours on smoke 190 deg. 1.5 hours added
some BBQ sauce and wrapped in foil. At 200 deg. 1 hour unwrapped at 225 deg. My
grill level temps were running about 25 deg. hotter than set temp. I did go to
250 deg. the last half hour. That was a total of 5 hours cook time; I did the
bend test and they looked done.
My wife toasted an English muffin for some bread and butter.
It all tasted good. The ribs were bite through clean and came off the bone
clean. I do like them a little more done, closer to fall off the bone!
My sauce was from a local BBQ place and I would rather have
my favorite from Kah Meats, my butcher.
The ribs
2.5 hours, ready to wrap
Saucing and wrapping
5 hours and done
Resting
The smoke ring
My supper
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