Andy Erickson
TVWBB Pro
Whenever I'm doing smaller loads of meat for less time, I like to use my performer since it is easier to clean and accessible at all times.
Anyways, here were my ribs I did a couple of weeks ago.
My method is as follows:
1. Trim spareribs to St. Louis style and remove membrane.
2. Put favorite rub on the spares at least a couple of hours before cooking. Preferably overnight.
3. Get the performer ready for indirect cooking. This time I used both charcoal baskets for a minion start, sometimes I just use one basket or bank the coals. I used about 8 lit briquettes on top of unlit and mesquite chunks. Put a foil pan with water in the middle for a heat sink. Left the dampers open until it hit 200 at the dome.
4. Put the ribs in the middle section and closed the dampers down to about 25% open.
5. Monitor the dome temp to keep it under 275. Been doing this a little while now, so I don't have to mess with the dampers too much. I even went to the gym while the ribs were cooking and the temp was the same as I left when I got back.
6. After 3 hours, I wrapped them in foil. I usually spray on some apple juice, but didn't have any this time.
7. 1 1/2 hours in the foil and then back on the grill to firm up out of the foil.
8. I sauce them after about 20 minutes of being naked on the grill. I used Sweet Baby Rays.
9. Pulled them off after they passed the toothpick test.
10. Eat
Ribs on the Performer
Anyways, here were my ribs I did a couple of weeks ago.
My method is as follows:
1. Trim spareribs to St. Louis style and remove membrane.
2. Put favorite rub on the spares at least a couple of hours before cooking. Preferably overnight.
3. Get the performer ready for indirect cooking. This time I used both charcoal baskets for a minion start, sometimes I just use one basket or bank the coals. I used about 8 lit briquettes on top of unlit and mesquite chunks. Put a foil pan with water in the middle for a heat sink. Left the dampers open until it hit 200 at the dome.
4. Put the ribs in the middle section and closed the dampers down to about 25% open.
5. Monitor the dome temp to keep it under 275. Been doing this a little while now, so I don't have to mess with the dampers too much. I even went to the gym while the ribs were cooking and the temp was the same as I left when I got back.
6. After 3 hours, I wrapped them in foil. I usually spray on some apple juice, but didn't have any this time.
7. 1 1/2 hours in the foil and then back on the grill to firm up out of the foil.
8. I sauce them after about 20 minutes of being naked on the grill. I used Sweet Baby Rays.
9. Pulled them off after they passed the toothpick test.
10. Eat
Ribs on the Performer
