Bob Correll
R.I.P. 3/31/2022
StL spare ribs, skirt etc with Tender Quick to cure for a couple of days.
Results of that later, I hope.
The setup, 1/2 chimney Kbb split between two baskets, hickory for smoke.
Bottom vents half open.
The slab, with a tip far right.
First time cooking on my recent addition, a 1999 Master Touch.
I call it Stan, in honor of The Man, on this day that the Cardinals clinched their division.
One hour later, hood running 350.
Sipping Jim Beam and kettle watching.
One hour and forty five minutes later, did and done.
note, after one hour the temp had dropped to 200 and held for the duration.
Passing the bend test.
Plated up, no sauce for me.
Results:
Crispy outside, tender inside, with the smaller ones being fall off the bone.
A little drier than usual, but done so fast they were held in a warm oven for an hour.
Less smoky than usual, but my hickory caught fire, next time I'll use wood chips in a foil pack.
My wife and I thought they were excellent, and loved the crispness and flavor.
Credit goes to Mike at DCD:
http://www.dadcooksdinner.com/2009/06/rotisserie-spareribs-dry-rubbed.html
I say give this high heat method a try, at least once, with or without a rotisserie.
Results of that later, I hope.
The setup, 1/2 chimney Kbb split between two baskets, hickory for smoke.
Bottom vents half open.
The slab, with a tip far right.
First time cooking on my recent addition, a 1999 Master Touch.
I call it Stan, in honor of The Man, on this day that the Cardinals clinched their division.
One hour later, hood running 350.
Sipping Jim Beam and kettle watching.
One hour and forty five minutes later, did and done.
note, after one hour the temp had dropped to 200 and held for the duration.
Passing the bend test.
Plated up, no sauce for me.
Results:
Crispy outside, tender inside, with the smaller ones being fall off the bone.
A little drier than usual, but done so fast they were held in a warm oven for an hour.
Less smoky than usual, but my hickory caught fire, next time I'll use wood chips in a foil pack.
My wife and I thought they were excellent, and loved the crispness and flavor.
Credit goes to Mike at DCD:
http://www.dadcooksdinner.com/2009/06/rotisserie-spareribs-dry-rubbed.html
I say give this high heat method a try, at least once, with or without a rotisserie.
