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St. Louis Ribs on the Stickburner


 
Dustin Dorsey

Dustin Dorsey

TVWBB Hall of Fame


I decided to cook some St. Louis cut spare ribs on the Old Country Pecos.


Grill ready to go.


Slather with mustard


Seasoned.


There was a Weber involved in this cook! Lit a chimney of lump to get things started.


Used a combination of hickory and oak. The hickory is super well seasoned. The oak I've had for about a year and a half and it absolutely doesn't want to burn. For a little while my temp dropped to about 210 and I was trying to keep this think going above 275. Threw in another hickory split and bam!


Ribs about done and I'm carmelizing some sauce on them


Ribs cooked fast so I wrapped them after the cook and put in an ice chest to have them ready just in time for Game of Thrones.


Ribs turned out great. I normally don't cook them this hot. The bottom of them got a little darker than I normally want.

Thanks for looking! I've got a lot to learn with stick burning. Every now and again I like to scratch that itch. Next time it's back to the WSM for sure. This is too much work!
 
Ribs look great Dustin, you have a better command of that stick burner than I did with mine. Like you said way to much work compared to a WSM.
 
i had a friend give me a stick burner just like yours and I have yet to fire it up. i'm too intimidated by all the stories i hear,....anyway , your ribs look great. :cool:
 
I love sitting around a stick burner but on a 14 Hour Cook you take a Whoopin keeping that fire maintained. Its OK on an occasional basis but give me my WSM any day of the week. Your ribs look great
 
Beautiful ribs Dustin. I've avoided the blacken bottom by using a rib rack and flipping on edge every 1.5 hours (if cooking < 250 and every hour if cooking > 250
 
That's a P-O'd looking offset - have you named it?


I'm not sure what it is but there's something I like about the look of those expanded metal grates.
 
Clint said:
That's a P-O'd looking offset - have you named it?

I'm not sure what it is but there's something I like about the look of those expanded metal grates.
Click to expand...

No, I never named it. I don't cook on it very much because I use the weber's way more, but It's what I learned on. I used it for a few years quite a bit before I got the WSM, but I was heavily reading Amazing Ribs at the time and bought into the idea that I should use lump charcoal with wood chunks on it. I'd typically either pre-light the charcoal with chimneys or sometimes just dump unlit in the firebox. It cooks pretty well that way if you can keep it out of the wind. I made a charcoal basket but I'd inevitably just wind up with all the charcoal lit. I never could get the minion method to work on it. It seems to cook pretty well with wood, if you don't mind cooking hotter (275 to 300) and if you have well-seasoned wood. I really thought that oak I bought over a year ago would be ready, but I have to keep the fire really hot to get that stuff to burn. Now I'm wondering if its oak! The hickory I'm using has to be at least 3 years old, it burns amazingly and puts out nice smoke.

Thanks for the tip, ChuckO. I'll probably do that next time or just wrap them if they start getting too dark.
 
Dustin, the ribs look good, and I bet they tasted even better than they look? Did you notice a different flavor profile since you cooked on the stick burner?
 
I still have a LOT to learn about BBQing. I've tried loads of times to do ribs, & I just cannot get it right. I'm jealous. Ribs look perfect Dustin.
 
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