Rich G
TVWBB Honor Circle
Well, since we scored in the meat department today, I figured the best way to reward myself was to cook up some ribs.......but it was already 3p! No problem, HH Loin Backs a la Lampe will be perfect!
I lit up some leftover charcoal in the 26'er, and dumped a chimney of unlit on top of that. While that was doing it's thing, I opened up my package of ribs, selected one rack for dinner, and FoodSaver'd the other two for down the road. I did a little olive oil massage, then a good dusting of DP Red Eye Express on both sides.
![IMG_6657.jpeg IMG_6657.jpeg](https://tvwbb.com/data/attachments/5/5524-2af89e7a0621e440ef0a4cfc304c9d70.jpg?hash=KvieegYh5E)
Once the fire was ready, the ribs went on indirect with a chunk of Apple (trying to stay true to Jim's first post):
![IMG_6658.jpeg IMG_6658.jpeg](https://tvwbb.com/data/attachments/5/5525-60cda95f322f421e4c529591ffb7fab8.jpg?hash=YM2pXzIvQh)
After 30 minutes, I popped the hood for the flip, and the ribs looked like this:
![IMG_6660.jpeg IMG_6660.jpeg](https://tvwbb.com/data/attachments/5/5526-3845a3f704d97e65ad94ee09a9119937.jpg?hash=OEWj9wTZfm)
20 minutes after that, I opened the grill up again to foil, and things looked like this:
![IMG_6661.jpeg IMG_6661.jpeg](https://tvwbb.com/data/attachments/5/5527-4c44f5efe308d4b2569de908781ca6cb.jpg?hash=TET17-MI1L)
After 20 minutes in foil, I put the ribs over direct heat for 1 minute per side, then pulled indirect again:
![IMG_6663.jpeg IMG_6663.jpeg](https://tvwbb.com/data/attachments/5/5528-28cf292a1a7f70f5742e3de3787d1872.jpg?hash=KM8pKhp_cP)
18 more minutes (90 total), the ribs came off for a 15-20 minute rest loosely covered on my cutting board. When we were ready to eat, they were carved up:
![IMG_6665.jpeg IMG_6665.jpeg](https://tvwbb.com/data/attachments/5/5529-4b4eb85a0dc19d0c67d9755f3addcdb6.jpg?hash=S064Wg3BnQ)
These ribs were among the best baby/loin backs I have ever had. Juicy, flavorful, crusty, and tender as all get out! It has been quite a while since I did high heat ribs, but I can guarantee that it will not be that long before I do them again. What a great treat! Thanks for posting your recent cook, Jim, it was the inspiration I needed!
Rich
I lit up some leftover charcoal in the 26'er, and dumped a chimney of unlit on top of that. While that was doing it's thing, I opened up my package of ribs, selected one rack for dinner, and FoodSaver'd the other two for down the road. I did a little olive oil massage, then a good dusting of DP Red Eye Express on both sides.
![IMG_6657.jpeg IMG_6657.jpeg](https://tvwbb.com/data/attachments/5/5524-2af89e7a0621e440ef0a4cfc304c9d70.jpg?hash=KvieegYh5E)
Once the fire was ready, the ribs went on indirect with a chunk of Apple (trying to stay true to Jim's first post):
![IMG_6658.jpeg IMG_6658.jpeg](https://tvwbb.com/data/attachments/5/5525-60cda95f322f421e4c529591ffb7fab8.jpg?hash=YM2pXzIvQh)
After 30 minutes, I popped the hood for the flip, and the ribs looked like this:
![IMG_6660.jpeg IMG_6660.jpeg](https://tvwbb.com/data/attachments/5/5526-3845a3f704d97e65ad94ee09a9119937.jpg?hash=OEWj9wTZfm)
20 minutes after that, I opened the grill up again to foil, and things looked like this:
![IMG_6661.jpeg IMG_6661.jpeg](https://tvwbb.com/data/attachments/5/5527-4c44f5efe308d4b2569de908781ca6cb.jpg?hash=TET17-MI1L)
After 20 minutes in foil, I put the ribs over direct heat for 1 minute per side, then pulled indirect again:
![IMG_6663.jpeg IMG_6663.jpeg](https://tvwbb.com/data/attachments/5/5528-28cf292a1a7f70f5742e3de3787d1872.jpg?hash=KM8pKhp_cP)
18 more minutes (90 total), the ribs came off for a 15-20 minute rest loosely covered on my cutting board. When we were ready to eat, they were carved up:
![IMG_6665.jpeg IMG_6665.jpeg](https://tvwbb.com/data/attachments/5/5529-4b4eb85a0dc19d0c67d9755f3addcdb6.jpg?hash=S064Wg3BnQ)
These ribs were among the best baby/loin backs I have ever had. Juicy, flavorful, crusty, and tender as all get out! It has been quite a while since I did high heat ribs, but I can guarantee that it will not be that long before I do them again. What a great treat! Thanks for posting your recent cook, Jim, it was the inspiration I needed!
Rich