I've done this a few times before, perhaps you have too...

Cliff Bartlett

TVWBB 1-Star Olympian
A good segue into Smoke Day Jim. That should tide you over until tomorrow. Perfect looking plate! We tried to pick up some fresh corn yesterday and pulled back the husk and kindly put it back.

Rich G

Keep doing it! The ribs look great, Jim! Some of the best bb's I've ever made were HH on a kettle. No fresh corn to be seen here yet.....

That is professional quality slicing on the ribs. You must have a really sharp knife.

I have some treasured St. Louis cuts in the freezer, but I'm seeing babybacks still available in stores. Might grab some BBs and try this HH method. It's worked well for me on brisket.

Lynn Dollar

TVWBB All-Star
In Steven Raichlens book " Ribs, Ribs, Ribs ", all of his baby back cooks are done at 350 on a Kettl e for about 1 1\2 to 2 hours. Except he lays the ribs down the middle with basket on each side. He says baby backs have enough marveling to handle high heat


TVWBB Member
never did HH ribs before always did low and slow but these look awesome i'm going to try it i have a couple racks in the freezer.