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

[Jim Lampe]

yep, high heat baby back ribs, in 1½ hours... they're simply sensational!
try some today

 

[J Grotz]

That is a good looking plate right there! I've never tried high heat ribs, brisket or butt.

 

[JeffG]

Jim you're HH Ribs are always a hit around here.

 

[Cliff Bartlett]

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.....

R

 

[JimK]

Love it!

 

[Timothy F. Lewis]

I have had an itch for ribs and have not done that method in a very long time! Maybe one day next week...

 

[Chris in Louisiana]

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.

 

[ThomasG]

Great looking meal!

 

[Lynn Dollar]

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

 

[Rich Dahl]

That's the only way we do ribs now, and yes it does look familiar, very familiar, right down to the corn and sprouts.

 

[Jeff Boudman]

I copied Mr. Lampe’s lead With some spares. Photo is before foiling.

 

[Lynn Dollar]

I copied Mr. Lampe’s lead With some spares. Photo is before foiling.
View attachment 5418

Great color

 

[Jeff Boudman]

Great color

Thanks!

 

[mikemm]

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.