36 St Lou ribs - Carolina style

[Brett-EDH]

Since I did my last ribs as singles, it’s become my go to for cooking ribs. More bark, less cook time. It’s just easier.

Seasoned these with the usual, but not too heavy. Will dress them with homemade Carolina gold bbq sauce (Meathead’s recipe).

Got some cornbread for the side along with fresh slaw, baked beans and planning on some Mac n cheese.

Cooking over JD, indirect with deflector.

 

[JimK]

Gotta try the 'party ribs' soon.

 

[Brett-EDH]

Done and served!

 

[Bob Bailey]

Since I did my last ribs as singles, it’s become my go to for cooking ribs. More bark, less cook time. It’s just easier.

Seasoned these with the usual, but not too heavy. Will dress them with homemade Carolina gold bbq sauce (Meathead’s recipe).

Got some cornbread for the side along with fresh slaw, baked beans and planning on some Mac n cheese.

Cooking over JD, indirect with deflector.

View attachment 107650

Woah!
Everything looks great. I'm with @JimK. Gotta do some party ribs soon.

 

[ChuckO]

The first time I did this method (like all my first times) it did not turn out good, but you have inspired me for round 2, although I'll likely wait until I have Mark Foreman's E6 which I believe we're planning a Bay Area trip in the very near future. The sides look amazing, that Cornbread is calling me. I've been craving carbs lately

 

[Peter Gallagher]

you get 10/10 for grill space utilization - that's for sure! The sides look good too . pasta and beans- that's good living in my book.

 

[AndyK]

That method really looks interesting.
I am cooking 2 racks of baby backs tomorrow on my wsm 18.
If I can fit both of them laid down like that I’d be a very happy camper.

 

[Brett-EDH]

That method really looks interesting.
I am cooking 2 racks of baby backs tomorrow on my wsm 18.
If I can fit both of them laid down like that I’d be a very happy camper.

Lots of bark and flavor per rib. I don’t see myself going back to full slabs. There’s no benefit to doing full slabs.

 

[AndyK]

Should I allow for 50-60 percent of standard cook time?
What tell signs would I look for to see how far along they were.
Would I just sacrifice a couple with a bite taste test?

Last but not least, wouldn’t wrapping 36 of them little suckers get kinda tiring ?

 

[Brett-EDH]

Should I allow for 50-60 percent of standard cook time?
What tell signs would I look for to see how far along they were.
Would I just sacrifice a couple with a bite taste test?

Last but not least, wouldn’t wrapping 36 of them little suckers get kinda tiring ?

Your target time is reasonable. These were 2 hours at 225-240° on indirect heat. Then I wrapped em all in one hd foil and convection bakes at 425° for 40 minutes. These were clean bite through and you could easily clean each bone.

Your grilling done signs are the pull at the bone end. I also temp probe a few ribs in the meaty section and usually at 165° I’ll wrap em.

Or you can just go the distance with heat. If you’re going to do that, I’d recco an indirect temp of 275° for the duration. That will yield a sub 3 hour cook session.

Note, my experience is on St Lou’s here. I don’t think I’ve done BBs are singles. BBs don’t have enough fat in them to make them tender. So they’re not my go-to rib cook.

 

[Mike-BBQ]

OK -- you got me. Quick and easy. Less than 3 hours, and didn't have to sit and monitor constantly. Wasn't sure how to do the indirect easily with the Weber. I used the left 2 burners on low, bur maybe should have been turned lower or maybe I should have only used one burner. The Indirect right side grates were around 325 degrees using an old Craftsman laser thermometer to read. I used a Thermapen and pulled the ribs at around 198 degrees which was about 2 hours and 45 minutes. The wife loved them!

 

[Brett-EDH]

OK -- you got me. Quick and easy. Less than 3 hours, and didn't have to sit and monitor constantly. Wasn't sure how to do the indirect easily with the Weber. I used the left 2 burners on low, bur maybe should have been turned lower or maybe I should have only used one burner. The Indirect right side grates were around 325 degrees using an old Craftsman laser thermometer to read. I used a Thermapen and pulled the ribs at around 198 degrees which was about 2 hours and 45 minutes. The wife loved them!

Did YOU love em as much as the wife? Cook looks great.