Loin Back ribs.....Lampe Style


 
Rich G

Rich G

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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.

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Once the fire was ready, the ribs went on indirect with a chunk of Apple (trying to stay true to Jim's first post):

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After 30 minutes, I popped the hood for the flip, and the ribs looked like this:

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20 minutes after that, I opened the grill up again to foil, and things looked like this:

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After 20 minutes in foil, I put the ribs over direct heat for 1 minute per side, then pulled indirect again:

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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:

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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
 
Awesome Ribs, Rich. I need to do some on the kettle too. Doing them on the WSM is kinda cheating LOL
 
ChuckO said:
Awesome Ribs, Rich. I need to do some on the kettle too. Doing them on the WSM is kinda cheating LOL
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This was one of the easiest cooks ever, Chuck. Just get charcoal lit, put ribs on, turn, wrap, unwrap, eat. I didn't look at the thermometer at all, ran with vents full open (I know my 26'er with one chimney likes to run between 400-450), and trusted in Jim's original timing.....worked great, no stress. :)

R
 
Those BBs look great Rich. I've been doing my ribs HH since I saw Jim's first post at least the first time I saw him do it. Did a few time changes and now also do St. Louis spares with the same good results.
 
Rich Dahl said:
Those BBs look great Rich. I've been doing my ribs HH since I saw Jim's first post at least the first time I saw him do it. Did a few time changes and now also do St. Louis spares with the same good results.
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What's your timing on spares, Rich? I don't think I've ever had spares cooked hot/fast that were tender......I'm willing to learn, though! :)

R
 
Ribs look very tasty i have never done HH always did them in the weber smoker now you got me thinking:unsure:i just picked up some fresh BB yesterday now i'm not sure which way to cook them......decisions decisions
 
mikemm said:
Ribs look very tasty i have never done HH always did them in the weber smoker now you got me thinking:unsure:i just picked up some fresh BB yesterday now i'm not sure which way to cook them......decisions decisions
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That's easy.....cook them both ways..... :)

R
 
i would but i only bought one rack, but it seems it would be less work doing HH on the jumbo i just don't want to wreck them for what i paid. i still have a few days to decide, decisions decisions:unsure:
 
well rich, i'm glad it worked for you as well it has for me and many others over the years...
honestly, it IS the ONLY way i make baby back ribs.... and i'll do them again in a few days.

Your Ribs, My Friend, Look Absolutely Perfect! And I'd eet.gifEet At Least Half Of What You Got Cut Up There!!
Nice EZ Cook, With a GREAT Outcome!

 
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