Jose Suro
TVWBB All-Star
Hi all,
Memorial day Sunday is the greatest day of the year for us race geeks. Formula 1 in the morning, The Indy 500 in the afternoon, and the NASCAR Coca-cola 600 in the evening.
Having all that TV time I decided to go for a rack of spares for two with a total of 4.5 hours cook time. It's only my wife and I this Sunday. I decided to try Slap Yo' Daddy's method for this one. It calls for higher temps than normal, between 275 and 300. I thought that was a little high so I settled for 250. In retrospect, he is right, 275 for the whole cook would have been perfect. Nevertheless the ribs were my best ones to date.
I first did the St. Louis cut on them out of the cryovac. Then I did the rub a little sweeter than normal but still with enough chipotle in them for a bit of heat. Once rubbed I placed them in the fridge for over an hour so the rub could sweat in.
Here's the ribs waiting for the temp to come up on the Performer.
And now going on the grates after the grill got to 250. Apple chunk on at the same time. Water pan with six quarts of water underneath.
After one hour I opened the lid to add another apple chunk. This is what they looked like at the time.
After two hours I foiled them with sprinkled brown sugar and some Apple juice. From here on I upped the temperature to 275.
According to the method after 1.5 hours I used a toothpick to test for doneness. All was good so I put the ribs back on the grill to sauce them. This is how they looked before the sauce.
And 15 minutes with the sauce on.
This after taking them out and letting them rest.
And finally plated with signature baked means and Mom's potato salad.
Thanks for looking!
Jose
Memorial day Sunday is the greatest day of the year for us race geeks. Formula 1 in the morning, The Indy 500 in the afternoon, and the NASCAR Coca-cola 600 in the evening.
Having all that TV time I decided to go for a rack of spares for two with a total of 4.5 hours cook time. It's only my wife and I this Sunday. I decided to try Slap Yo' Daddy's method for this one. It calls for higher temps than normal, between 275 and 300. I thought that was a little high so I settled for 250. In retrospect, he is right, 275 for the whole cook would have been perfect. Nevertheless the ribs were my best ones to date.
I first did the St. Louis cut on them out of the cryovac. Then I did the rub a little sweeter than normal but still with enough chipotle in them for a bit of heat. Once rubbed I placed them in the fridge for over an hour so the rub could sweat in.
Here's the ribs waiting for the temp to come up on the Performer.
And now going on the grates after the grill got to 250. Apple chunk on at the same time. Water pan with six quarts of water underneath.
After one hour I opened the lid to add another apple chunk. This is what they looked like at the time.
After two hours I foiled them with sprinkled brown sugar and some Apple juice. From here on I upped the temperature to 275.
According to the method after 1.5 hours I used a toothpick to test for doneness. All was good so I put the ribs back on the grill to sauce them. This is how they looked before the sauce.
And 15 minutes with the sauce on.
This after taking them out and letting them rest.
And finally plated with signature baked means and Mom's potato salad.
Thanks for looking!
Jose
