Ribs on the Kettle

[Paige Anders]

Picked up a rack of spares on sale yesterday. Since it was only 1 rack I figured i would give the WSM a break and use the kettle the way I did it for years.

Trimmed down to St. Louis cut.

Seasoned the ribs with Cimmeron Docs sweet rib rub and the tips with Cowton "The Squeel"

Set up indirect with a few chunks of apple and cherry wood

I foiled them for an hour after about 2.5 hrs of smoke with brown sugar, butter, honey, tiger sauce, and more rub. Put them back on for another hour. They came out perfect.

Plated with some tater salad. I still love the way the kettle cooks a single rack! The rib tips were great too! Thanks for lookin!

 

[Barry McCorkle]

Great pics and the ribs look great.

 

[NeilH]

Very nice ribs. Look great.

 

[Chad Bman]

Perfect slice!

 

[Alan Soden]

nice !

 

[Bob Bass]

Paige,
Very Nice cook ! From your excellent trim to the exceptional results !

 

[Mike Coffman]

Awesome ribs Paige!

 

[Tony R]

You cooked them perfectly!!!
Absolutely a nice color on the ribs.

 

[John Solak]

Very nice looking ribs!!

 

[Bob Mann]

They look great Paige!

 

[Paul Kastner]

The ribs look great but the knife work was amazing. Great trim job on those spares!!!

 

[Andy Beers]

They do look absolutly perfect