Low & Slow Ribs On The SJ

[Phil Perrin]

Yes, you read that right. I did low-n-slow ribs on my SJ!
The smallest snake using KBB and a single lighter cube to get it going.
I cooked a third of a slab of St. Louis style ribs, liberally seasoned with a rub of SPOG, brown sugar, paprika, chili powder, cayenne and ground mustard.
This was after 3 hours, holding steady at 250*!
And, done! They should have come off 30 minutes or so earlier, but they were still quite tasty!
It‘s nice to know that I can do low & slow on a small scale!
Thanks for looking everyone!

 

[Cliff Bartlett]

Damn Phil. That's quite a feat. Looks outstanding and fun.

 

[Greg in Utah]

Nice work. Another example of how versatile these mini kettles truly are

 

[Rich G]

Dang, that's pretty cool, Phil! Would be a cool way to do ribs while camping, without having to drag bigger equipment along (not all of us have CaseT sized camp trailers, after all!) Nice work!

R

 

[Rich Dahl]

Without seeing it I wouldn't believe it could be done. Nice work Phil.

 

[Todd NC]

I would have never tried that, looks like you nailed it. I might have to break my smoky joe back out.

 

[Dan C. FL]

That’s impressive cooking!!! Looks great to me!

 

[Daniel Maxton]

Very impressive!

 

[BobJ]

Outstanding. I take the JJ with us for 3 months travel in the south in the winter. I'll have to try it for rib on the road.

 

[Phil Perrin]

Thanks everyone!
I'd asked in the "Just Conversation" section if anyone had ever tried this, but no one had, so I guess I'm first!