Back to L&S St. Louis ribs, #22

[Enrico Brandizzi]

Hi Folks
I got a pork asado (spare ribs 6" large with tips cut off) and I set the 26 OTG for indirect smoking L&S. I use snake method but I went wrong with briqs number, 3 instead of 4. Thus all my cook session was round 220/230 F instead of 250F.
Anyway this is the the story.

Untrimmed pork asado, w/tip on


IMG_1198 di BBQness, su Flickr

Trimmed, not very well in the meat side

IMG_1209 di BBQness, su Flickr

In fridge in veggies bath to infuse some hearty flavor


IMG_1230 di BBQness, su Flickr

Set the 26 OTG w/ snake method and pizza pan in foil to shield and diffuse the heat


IMG_1225 di BBQness, su Flickr

Rub with Killer Hog 1 layer dry rub and let it rest 1 hour in fridge


IMG_1244 di BBQness, su Flickr


Start smoking at 220 F and went on for 3 hours till the bent test said yes


IMG_1273 di BBQness, su Flickr


Then in foil with some light brown sugar, butter, honey and WATER. No apple juice this time because I run out of it. 1 glass more or less.

Back in the kettle for 1 hour and 30 minutes when I unfoiled to check and it was like this


IMG_1285 di BBQness, su Flickr

Then I let it dry for 30 minutes (same cooking T) and sauced it whit a light layer home made sauce.
20 minutes later it was like this


IMG_1297 di BBQness, su Flickr



IMG_1301 di BBQness, su Flickr



IMG_1315 di BBQness, su Flickr


They were super moist but I didn't trim well so you can see some fat in the slices and in the bite through. Tenderness was quite good maybe a little overdone. Taste for me was good.
Next, I will shorten foil phase a little, maybe 15 min, and will trim much better because at this LOW temp fat doesn't melt well/much, but moistness was spot on.

All details at http://youtu.be/wLAf2n_7b3o

Thanks for stopping by.
Enrico

 

[Bill Schultz]

They look fantastic Enrico, bravo

 

[Dave S]

Enrico, they look great, moist, good color, nice bite. a winner in my book

 

[Dustin Dorsey]

Those are perfectly cooked! That fat in the slices is goodness!!

 

[Cliff Bartlett]

Great job, Enrico! Ribs look beautiful. I enjoyed your video.

 

[Rich Dahl]

Those ribs look perfect from here, nice job Enrico!

 

[AustinPhillips]

Amazing looking ribs!

 

[Jose Suro]

Those look fantastic Enrico! Great color and crust. I'm wondering why you did not just use the coal baskets. I have used those and a foil pan filled with water under the ribs with great success. The coal baskets will hold enough heat for at least 5-hours.

All the best,

Jose

 

[Paulie O]

Nice job Enrico! What did your veggie bath consist of?

Ciao

 

[Robert McGee]

Enrico;
That's a VERY nice slab of ribs! They can hit my plate ANYTIME!

Keep on smokin',
Dale53

 

[Alan F]

Nice job Enrico! What did your veggie bath consist of?

Ciao

Yea Enrico. What is in the veggie bath and what is it doing for you?

 

[Steve_Williams]

Great ribs Enrico!

 

[John Solak]

Beautiful looking ribs and pics!!

 

[Enrico Brandizzi]

Nice job Enrico! What did your veggie bath consist of?

Ciao

Fresh celery. I love how it tastes and helps smoke ring too!

 

[Paulie O]

Grazie Enrico

Slainte'

 

[Barb D]

You nailed that on the head Enrico great job.

 

[Bob Correll]

Beautiful ribs and photos Enrico!

 

[Jason H (WI)]

Awesome ribs and pics!!

 

[Tony R]

Quality pics and ribs look delicious.

 

[Dwain Pannell]

Always a joy to see the Italian Pitmaster in action. Nicely done sir.