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Thread: More High Heat Baby Back Ribs

  1. #1
    TVWBB 1-Star Olympian Jim Lampe's Avatar
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    More High Heat Baby Back Ribs

    used a full chimney of Weber briquettes dumped to one side of the 26" kettle
    a coupla chunks of apple wood for smoke...
    seasoned baby backs over foil to the other side.



    grill temp was a steady 400ºF the entire 1 hour, 45 minute cook.



    after one hour, I wrapped the bones in butcher paper and returned them to their original placement



    about 30 minutes later, the ribs were unwrapped and placed back on the Weber for an additional 15 minutes.
    then I took them off to rest.



    before slicing, I rolled them over for better bone sighting (to make cutting them easier)



    served them with Dean's Iron Skillet Baked Potatoes, also fresh from our garden green & pole beans and various sautéed peppers
    ~ and an ice cold Miller High Life ~



    Thank you for viewing!
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  2. #2
    TVWBB 1-Star Olympian Bob Correll's Avatar
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    How timely, I just made a special trip out this morning to get some BB's for a Lampe HH cook.
    Yours look excellent, again!

    Your opinion about butcher paper vs foil, please.
    and a Pit Boss Kamado

  3. #3
    TVWBB 1-Star Olympian Cliff Bartlett's Avatar
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    Looks outstanding Jim. Good seeing you post a cook again!
    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"

  4. #4
    TVWBB 1-Star Olympian Rich Dahl's Avatar
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    Looks great Jim, that's the way I do BBs now and St. Louis spares also. I 've got a tread a few down from yours that I did some spares using the HH method on Thursday, came out great, takes a little longer about 2 1/2 hours.
    "Rescuing just one dog won't change the world, but it surely will change the world for that one dog."

  5. #5
    TVWBB Wizard JeffG's Avatar
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    Jim Lampe showing us how its done. I thank you for the high heat ribs recipe, its the only way i do ribs now.

    Just broke in the new to me 26R last weekend with some BBs and the IKEA rib racks
    Lots a real-estate on the 26R.

    Bacon....the duct tape of the Gods.

  6. #6
    TVWBB Pro Lynn Dollar's Avatar
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    That's the reason I bought a 26 , so I could have plenty of room to HH baby backs and spares. I was doing them that way on the 22, but just wanted more room.

    The baby backs have enough marbling to handle high heat really well.

    If I do ribs on the offset, or on the 18 WSM, I feel like I need to do several racks to make it worth the effort.

    Nice lookin ribs, btw.
    2002 18" WSM , 1999 22 Kettle , 1983 Smokey Joe , 2019 26" Kettle , 2016 Spirit 3 Gasser , Old Country Brazos offset smoker

  7. #7
    TVWBB Platinum Member Dustin Dorsey's Avatar
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    Awesome ribs, Jim!
    22.5 WSM, 22.5 OTS, Smokey Joe, Genesis 1000, Slow ‘N Sear 2.0, Smokenator 1000, Old Country Pecos, Thermapen, Smoke, Maverick ET-732, Igrill 2

  8. #8
    TVWBB 1-Star Olympian Jim Lampe's Avatar
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    Thank you all very much!
    I am happy to hear the high heat way works well for so many others. Very cool
    Living a dream in
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  9. #9
    TVWBB Super Fan
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    Mr. Lampe, thank you for sharing your high heat BB rib cook. Back when you first shared the 45, 30, 5, 10 method I started cooking my BB that way and have not looked back since. Yesterday I did 3 racks on my 26. Turned out outstanding. Thanks again.

    Bill
    Smokin in San Diego on a WSM 22.5, Weber 26.75, Weber Platinum Performer, PK Grill, Genesis S-330 and a MAK 2 Star. Love them all.

  10. #10
    TVWBB Guru Michael C.'s Avatar
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    I'm a big fan of the high heat ribs, saves time and they still turn out great. Great job on your ribs!!!

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