Summit Kamado E6 - St Louis style ribs plus Table Plans for E6

[Tony P in Florida]

Third cook started out well. I'll post more photos when it's done. Three Racks fit comfortably. Did not have to do any gymnastics to get them to fit. They are pretty wide. I can probably get four racks of baby backs on there I'm thinking. Not at the same time of course.

I did not use the charcoal baskets for this one. Plus I used b&b lump. This is the first time I've used it. There are huge chunks in there. I guess I'm used to the assortment that I had in Royal oak.

The rub is my favorite:. Amazingribs.com Memphis Dust. The formula with the salt in it. Salt content is about 9% per unit volume.

For this cook I'm trying something new... 270°. I've got some nice blue smoke. On my I ceramic kamado used to use between 230° and 250°

I'm still impressed on how stable the temps are on unit.

As for the table plans, this is what you'll need:
- six milk cartons
- two floor tile

See the attached pic.

Naturally, I'm joking . I keep all my gear in my E-410 Genesis II's cart and only use these tables for replacing my trays of food.

Edit:
3+ hours into the cook, temperature sitting at 260° and I haven't touched a vent in two and a half hours.

 

[JohnTak]

Is that the B&B xl lump? Looks good!

 

[Tony P in Florida]

Is that the B&B xl lump? Looks good!

Yes.

Don't let the gray color fool you. Those things were pitch black in color. For some reason the lighting and my Galaxy phone made the charcoal look gray. It was all fresh right out of the bag.

 

[Tony P in Florida]

Some pics of the final product. They cooked in three and a half hours. E6 was mostly sitting at 260°. I'm still amazed at how Rock solid the temps were. Internal temp between the bone was 204 degrees.

They were very moist. The last photo, you have to look hard, doesn't really show up on camera very well. But these were are oozing juices.

Edit: the nodule looking bumps... One appears in every location that I poked it with my instant read thermometer.