More High Heat Baby Back Ribs


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
used a full chimney of Weber briquettes dumped to one side of the 26" kettle
a coupla chunks of apple wood for smoke...
seasoned baby backs over foil to the other side.

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grill temp was a steady 400ºF the entire 1 hour, 45 minute cook.

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after one hour, I wrapped the bones in butcher paper and returned them to their original placement

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about 30 minutes later, the ribs were unwrapped and placed back on the Weber for an additional 15 minutes.
then I took them off to rest.

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before slicing, I rolled them over for better bone sighting (to make cutting them easier)

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served them with Dean's Iron Skillet Baked Potatoes, also fresh from our garden green & pole beans and various sautéed peppers
~ and an ice cold Miller High Life ~

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Thank you for viewing!
 
How timely, I just made a special trip out this morning to get some BB's for a Lampe HH cook.
Yours look excellent, again!

Your opinion about butcher paper vs foil, please.
 
Looks great Jim, that's the way I do BBs now and St. Louis spares also. I 've got a tread a few down from yours that I did some spares using the HH method on Thursday, came out great, takes a little longer about 2 1/2 hours.
 
Jim Lampe showing us how its done. I thank you for the high heat ribs recipe, its the only way i do ribs now.

Just broke in the new to me 26R last weekend with some BBs and the IKEA rib racks ;)
Lots a real-estate on the 26R.

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That's the reason I bought a 26 , so I could have plenty of room to HH baby backs and spares. I was doing them that way on the 22, but just wanted more room.

The baby backs have enough marbling to handle high heat really well.

If I do ribs on the offset, or on the 18 WSM, I feel like I need to do several racks to make it worth the effort.

Nice lookin ribs, btw.
 
Thank you all very much!
I am happy to hear the high heat way works well for so many others. Very cool :cool:
 
Mr. Lampe, thank you for sharing your high heat BB rib cook. Back when you first shared the 45, 30, 5, 10 method I started cooking my BB that way and have not looked back since. Yesterday I did 3 racks on my 26. Turned out outstanding. Thanks again.

Bill
 
Thank you jim for this recipe, i'm going to take the plunge and do a rack this morning i have always done them low and slow in the wsm, i'll take pics of my progress, wish me luck.
 
NickF said:
Do y’all think this can be done on a gasser?
Click to expand...

Nick, During the summer here they have fire restrictions which doesn't allow us to use charcoal. Until I got the pellet grill I had to do the ribs on my gasser and they came out great. My E320 has E/W burners and I shut off the front burner and put the ribs there and have the back on high and the middle on low.
If you have N/S burners I guess like Jim said shut down one of the side burners, should work fine.
 
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