2/1/10 High Heat St. Louis Ribs

[WilliamD]

Last night I was admiring Jim Lampe's High Heat baby Back Ribs Post when my wife stated "I want that"....I said "what a laptop"?...NO Dummy Ribs!!! Soooo 34 degrees out and sunny so I figured...Why Not?

St. Louis Ribs coated first with my All Purpose Rub (Salt, Garlic, Pepper, Oregano & Parsley) Then topped with Killer Hogs BBQ Rub. One rack had an additional Smoking Guns Hot Rub added). Fired Up WSM using scatter method ( I find that easier to control temp during cold weather op's.) and smoked with 4 chunks of Cherry Hung for 2 Hours, wrapped for 1 hour and then unwrapped and put back on for 10 minutes to set glaze. Temps were kept at 275-300 (Weber Temp gauge) and 325-350 Middle section (External BBQ Probe). Used Weber Smoking Rack accessory with hooks from PBC.


The Rub Prep


The Hang


At the 2 Hour Mark ready to Pull for Wrap


Wrapped for 1 Hour


Unwrapped, Sauce Applied and set back on for 5-10 minutes to set glaze


The Finished Product

All The Best and Enjoy Football Night!!!!.....Bill

 

[Bob Ivey]

Those look like some really good ribs there Bill. Really like the hanging action.

 

[Tom Jordan]

Nice! (I have the same knife,,, LOVE it)

 

[Rich Dahl]

Great looking ribs. Seems after looking at your WSM you got all the good options on it. Really like that side table, homemade?

 

[WilliamD]

Thanks everybody and Rich...Homemade. I posted a thread "Mods in 20 minutes or less" in the photo gallery; one was this table where I showed how to make, what you need and measurements.

 

[Pat G]

Nice Ribs and very nice WSM!

 

[Jim Lampe]

Delicious looking Ribs Bill!!

and the inside of your WSM still shines!

 

[Dwain Pannell]

I love PBC-style cooking on the WSM. Nice job.