2 racks St Lou's party ribs

[Brett-EDH]

It’s finally in the 70’s so that means perfect grilling weather.

Cut up two racks of St Lou’s and salted and then dry brined them for an hour.

Using a new rub this time as I used a similar rub on chicken recently and it was quite tasty.

Running around 300°F indirect with the deflector plate on the WSK. All JD lump as the heat source. Didn’t add any extra wood as the JD imparts a nice and gentle slightly sweet profile.

Figuring 2:30-3 hours cook time at around 300°F. Exposed all the way. No wrap and no sauce.





Rub recipe here: https://heygrillhey.com/best-dry-rub-for-ribs/#wprm-recipe-container-5220

I prefer salt free rubs so that I can salt the protein to my liking and amount.

 

[Josh Dekubber]

Great looking Ribs Brett!

 

[Brett-EDH]

Great looking Ribs Brett!

Just stole a small piece of a hanger to sample. Great flavor. The brown sugar should caramelize nicely. And there’s a small heat finish due to the cayenne

 

[Josh Dekubber]

Just stole a small piece of a hanger to sample. Great flavor. The brown sugar should caramelize nicely. And there’s a small heat finish due to the cayenne

Sounds Fantastic!! I just grilled some simple burgers but I'm craving some of these Ribs!!

 

[Brett-EDH]

One hour in. Taste is exactly what I was seeking. This is a really good rub. Just omit the salt so you can manage it yourself.

Nice bark is formed. And I’ve rotated the gate 2x now.

 

[JimK]

Love those ribs! I keep saying I'm going to do them on my Searwood in the roti basket.

 

[LeviWooten]

One hour in. Taste is exactly what I was seeking. This is a really good rub. Just omit the salt so you can manage it yourself.

Nice bark is formed. And I’ve rotated the gate 2x now.

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Bet you got the neighbors peeking over the fence like ok Wilson.

 

[Timothy F. Lewis]

Yippee! I enjoyed the “Party” ribsI did and when it hits 60 for more than 45 minutes? Yep, I’ll be on that like smoke on a butt!

 

[Brett-EDH]

Two hours cook time and done! Probing 198°-207°. Pulled them off and trayed them so they can sit in the oven till service at 6p.











Sides are potato salad, caprese salad with fresh basil, crostini, and Mediterranean olives.

 

[Brett-EDH]

Butternut squash

 

[Josh Dekubber]

Perfect Meal!

 

[Brett-EDH]

Perfect Meal!

I’m stuffed! Loved these ribs and other stuff too; but the ribs! To die for.

 

[AndyK]

My wife thought I was nuts when I first told her that I wanted to make “party ribs”.
She even shot me down a couple of times.
She just couldn’t get behind it and didn’t think it was a good idea.

These were a huge hit at one of our get togethers and she is now a fan.
I gave her the “I told you so smile” with no words and felt like a boss.

 

[Bradley Mack]

Have made these for a few of my kids and wife’s sports events and gatherings. They go quick.

 

[Darryl - swazies]

Its my next rib cook.....I have been getting convinced for a year or two watching all you guys make thes party ribs.
Looks awesome, I will check out that rub you posted....the hey grill hey girl has a bunch of ideas I have went for before...no regrets.

 

[Peter Gallagher]

good to hear its warmed up enough to wake you from hibernation - Those ribs look like you're up to mid-season form already -really nice - like that nicely choreographed salad too!

 

[Tim Campbell]

Its my next rib cook.....I have been getting convinced for a year or two watching all you guys make thes party ribs.
Looks awesome, I will check out that rub you posted....the hey grill hey girl has a bunch of ideas I have went for before...no regrets.

It's so worth it. I was on the fence, too, until about a year ago. No regrets at all. Killer ribs.

Brett did those proper justice.