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Thread: Hi Heat Performer St. Louis Spares

  1. #1
    TVWBB 1-Star Olympian Rich Dahl's Avatar
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    Hi Heat Performer St. Louis Spares

    I do Jim Lampeís 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 didnít find a whole lot.
    So I decided to give it a try using Jimís process and modifying the times to see if it would work.
    I wanted a good quality rack of ribs so Iíve 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 Petroneís great #5 sauce with a tbsp. of Penneyís BBQ 3000 as the bbq sauce.
    Made my version of Cliffís 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 weíve ever had.
    Like Jim did I have another package of Swiftís SL ribs in the freezer shortly Iíll do it again to verify I just didnít get lucky.


    [IMG]100_4156 by Richard Dahl, on Flickr[/IMG]

    [IMG]100_4156 by Richard Dahl, on Flickr[/IMG]

    [IMG]100_4158 by Richard Dahl, on Flickr[/IMG][IMG][url=https://flic.kr/p/2cwDYRG][img]

    [IMG]100_4161 by Richard Dahl, on Flickr[/IMG]

    [IMG]100_4163 by Richard Dahl, on Flickr[/IMG]

    [IMG]100_4165 by Richard Dahl, on Flickr[/IMG]

    [IMG]100_4167 by Richard Dahl, on Flickr[/IMG]

    [Have a great weekend.
    "Rescuing just one dog won't change the world, but it surely will change the world for that one dog."

  2. #2
    TVWBB Wizard Rich G's Avatar
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    Looks great from here, Rich! Send one of those plates my way, and I'll taste test everything for ya!

    R

  3. #3
    TVWBB Diamond Member Dustin Dorsey's Avatar
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    Those ribs look spot on!
    22.5 WSM, 22.5 OTS, Smokey Joe, Genesis 1000, Smokenator 1000, Old Country Pecos, Thermapen, Smoke, Maverick ET-732, Igrill 2

  4. #4
    TVWBB Guru Pat G's Avatar
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    Looks tasty Rich, thanks for sharing. I have some St Louis' spares that I plan on doing Sunday, weather permitting.
    Last edited by Pat G; 11-02-2018 at 02:46 PM.
    Performer Deluxe(Copper) Genesis Gold B(Redhead) 18WSM 14WSM 26 OTG 22 OTG JJ Q1200 Gas & Charcoal Go Anywhere, Vortex, Kettle Pizza, Smoke

  5. #5
    TVWBB Emerald Member Robert-R's Avatar
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    Those ribs look super good. The beans, too. Thanks for the detailed notes on the cook.
    18.5 & 14.5 WSMs, 26.5 XL, (2) 22.5 Performers, JJ, SJ, Roti Rings, Stackers, Genesis 330, OKJ Highland & Al Pastor Cooker

  6. #6
    TVWBB Olympian Cliff Bartlett's Avatar
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    Ribs look tasty Rich and really like those beans!
    Weber OTG 26.3/4" Kettle, Weber Silver 22 1/2 " Kettle (2), Blue Performer, Jumbo Joe, Smokey Joe (49er Edition), WSM 22 1/2 ", WSM 18 1/2, WSM 14 1/2"

  7. #7
    TVWBB Diamond Member Timothy F. Lewis's Avatar
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    I was only in Prescott once, I wanted to go back as soon as I passed the limits! NOW, I really want to go back to share a plate of anything with the Dahl’s!
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

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