Chris in Louisiana
TVWBB All-Star
My third cook on the Searwood was a rack each of St. Louis and Baby-back Ribs.
The baby backs were fairly large at 3.84 lbs. The St. Louis were only 3.67 lbs.
Hit the baby backs with the relatively sweet Memphis Meat Dust (recipe at Amazing Ribs).
The St. Louis got a more savory/spicy blend of salt/pepper/garlic/onion/paprika (from View to a Grill on YouTube), plus a generous amount of Kinder’s Red Jalapeno Garlic blend.
I went with 225 based on several videos I watched. That's lower than I usually cook ribs on the WSM or kettle, but I tried something new. And I did not check to verify if it was really up to 225.
12:45 p.m. Meat on cold grill (Baby back on top; St. Louis on top)
12:54 Grill hit 225
4:00 (3 hours): wrap in butcher paper with some butter
6:00 (2 more hours) (after checking at 1.5 hours) remove from paper wrap (in retrospect, the ribs really needed longer in the wrap, due to lower cook temp, size of ribs, or both)
7:30 (1.5 hours more), with light sauce applied a couple times
The flavor was good, but despite the 6.5 hours of cook time, and two hours in wrap, they needed more time (in the wrap) for tenderness.
Next time I will go with at least 250 if not 275 to speed things up and hopefully get better tenderness. My usual rib times on the Kettle or WSM at higher temps are more like 3/1.5/.5-1, and they are almost falling off by then.
I like the Kinder’s Red Jalapeno Garlic blend on wings, but I've learned (not for the first time) that I prefer a sweet or basic (and not spicy) rub on ribs. I like to play around with rubs, but I should know by now not to go spicy on ribs.
The cook was a bit disappointing, but I know what I'll do different next time.
Cheesy Smashed Broccoli, recipe from the Cookie + Kate blog
This was the pellet level when I turned on the grill. Used Weber pellets. I filled to the line/ridge that you can see in the after photo.
This was the level in the hopper at the end of the cook. It really sipped pellets at the low 225 temp.
The baby backs were fairly large at 3.84 lbs. The St. Louis were only 3.67 lbs.
Hit the baby backs with the relatively sweet Memphis Meat Dust (recipe at Amazing Ribs).
The St. Louis got a more savory/spicy blend of salt/pepper/garlic/onion/paprika (from View to a Grill on YouTube), plus a generous amount of Kinder’s Red Jalapeno Garlic blend.
I went with 225 based on several videos I watched. That's lower than I usually cook ribs on the WSM or kettle, but I tried something new. And I did not check to verify if it was really up to 225.
12:45 p.m. Meat on cold grill (Baby back on top; St. Louis on top)
12:54 Grill hit 225
4:00 (3 hours): wrap in butcher paper with some butter
6:00 (2 more hours) (after checking at 1.5 hours) remove from paper wrap (in retrospect, the ribs really needed longer in the wrap, due to lower cook temp, size of ribs, or both)
7:30 (1.5 hours more), with light sauce applied a couple times
The flavor was good, but despite the 6.5 hours of cook time, and two hours in wrap, they needed more time (in the wrap) for tenderness.
Next time I will go with at least 250 if not 275 to speed things up and hopefully get better tenderness. My usual rib times on the Kettle or WSM at higher temps are more like 3/1.5/.5-1, and they are almost falling off by then.
I like the Kinder’s Red Jalapeno Garlic blend on wings, but I've learned (not for the first time) that I prefer a sweet or basic (and not spicy) rub on ribs. I like to play around with rubs, but I should know by now not to go spicy on ribs.
The cook was a bit disappointing, but I know what I'll do different next time.
Cheesy Smashed Broccoli, recipe from the Cookie + Kate blog
This was the pellet level when I turned on the grill. Used Weber pellets. I filled to the line/ridge that you can see in the after photo.
This was the level in the hopper at the end of the cook. It really sipped pellets at the low 225 temp.
