Rich Dahl
TVWBB 1-Star Olympian
I do Jim Lampe’s baby back high heat recipe on the performer almost exclusively now. But what I wanted to try was St Louis spares using high heat on the performer. Started a search and really didn’t find a whole lot.
So I decided to give it a try using Jim’s process and modifying the times to see if it would work.
I wanted a good quality rack of ribs so I’ve had great luck with Swift Premium St Louis style ribs so I got a package of those.
I seasoned the ribs with my own rib rub about 10 am and put them in the fridge to blend. At 3:30 pm I fired up the performer with a large fully loaded Weber chimney. Two medium size chunks of apple wood for the smoke.
I decided to go with about a 20 minute time increase to start as the St. Louis cut is meatier than the BBs.
Then added 10 minutes to the foiled time and 5 minutes to the indirect time and saucing.
80 minutes indirect
40 minutes foiled with a half cup of apple cider indirect
15 minutes out of the foil sauced indirect
5 minutes rest
Performer ran at about 375-380 dome temp as it was very windy. I did not flip the ribs just kept them bone side down. When I thought they were done I did a probe test and they seemed perfect.
I used Steve Petrone’s great #5 sauce with a tbsp. of Penney’s BBQ 3000 as the bbq sauce.
Made my version of Cliff’s root beer beans in the Winter Weber indoor cooker added a tbsp. of #5 to those and it took the beans to a new level.
The ribs were perfect, tender and moist and a clean pull off the bone with a light smoky taste. The best we’ve ever had.
Like Jim did I have another package of Swift’s SL ribs in the freezer shortly I’ll do it again to verify I just didn’t get lucky.
[/url]100_4156 by Richard Dahl, on Flickr[/IMG]
[/url]100_4156 by Richard Dahl, on Flickr[/IMG]
[/url]100_4158 by Richard Dahl, on Flickr[/IMG][url=https://flic.kr/p/2cwDYRG][img]
[IMG][url=https://flic.kr/p/2cwDYRG][img]https://farm2.staticflickr.com/1907/45635522282_b75d50666c_z.jpg[/url]100_4161 by Richard Dahl, on Flickr[/IMG]
[/url]100_4163 by Richard Dahl, on Flickr[/IMG]
[/url]100_4165 by Richard Dahl, on Flickr[/IMG]
[/url]100_4167 by Richard Dahl, on Flickr[/IMG]
[Have a great weekend.
So I decided to give it a try using Jim’s process and modifying the times to see if it would work.
I wanted a good quality rack of ribs so I’ve had great luck with Swift Premium St Louis style ribs so I got a package of those.
I seasoned the ribs with my own rib rub about 10 am and put them in the fridge to blend. At 3:30 pm I fired up the performer with a large fully loaded Weber chimney. Two medium size chunks of apple wood for the smoke.
I decided to go with about a 20 minute time increase to start as the St. Louis cut is meatier than the BBs.
Then added 10 minutes to the foiled time and 5 minutes to the indirect time and saucing.
80 minutes indirect
40 minutes foiled with a half cup of apple cider indirect
15 minutes out of the foil sauced indirect
5 minutes rest
Performer ran at about 375-380 dome temp as it was very windy. I did not flip the ribs just kept them bone side down. When I thought they were done I did a probe test and they seemed perfect.
I used Steve Petrone’s great #5 sauce with a tbsp. of Penney’s BBQ 3000 as the bbq sauce.
Made my version of Cliff’s root beer beans in the Winter Weber indoor cooker added a tbsp. of #5 to those and it took the beans to a new level.
The ribs were perfect, tender and moist and a clean pull off the bone with a light smoky taste. The best we’ve ever had.
Like Jim did I have another package of Swift’s SL ribs in the freezer shortly I’ll do it again to verify I just didn’t get lucky.
[IMG][url=https://flic.kr/p/2cwDYRG][img]https://farm2.staticflickr.com/1907/45635522282_b75d50666c_z.jpg[/url]100_4161 by Richard Dahl, on Flickr[/IMG]
[Have a great weekend.
