My decidedly Un-PC Sunday Dinner ... I'm grillin' a rack of St. Louis Style Ribs

[mr_lebowski]

Last edited Sun Aug 12, 2018, 06:53 PM - Edit history (1)

My decidedly Un-PC Sunday Dinner ... I'm grillin' a rack of St. Louis Style Ribs

Sorry my porcine friends ... I try to eat you only 1 time a month or so ... It's the best I can do ... cause you're delicious creatures ... wish you were treated better

So today it's Ribs, along with grilled-in-the-husk corn on the cob (they'll have butter, salt and pepper), and baked potatoes (they'll have butter, sour cream, chives, salt & pepper + some cayenne).

I used indirect style on my Weber, with just one of the two charcoal bins filled (using Kingsford Briquettes, and just before grilling, threw on a few chunks 'o Hickory wood) so as to keep Temps low and slow, and to get some nice smoke going.

Threw on the rack ... temp was running at 250F for first 1:00, and at that point, threw on the corn (after a 15 min saltwater bath in the kitchen). The bbq temp dropped to about 200F as I had bottom vents almost closed, and the corn of course has lots of moisture ... then I let the ribs and corn smoke/grill indirectly for about another 1:45.

At that point, I removed Ribs from grill and put 'em in dutch oven along w/chunks of Honeycrisp Apples, with a foil seal in addition to the lid, in order to soften 'em up by some steaming action. They're presently roasting at 225F in my indoor oven for about 2:30, along with a couple of large Bakers, rubbed in butter and kosher salt. The corn has remained on the grill as it's only running at 200F still, and corn in the husk can basically cook forever at low heat like that, all the while subtly soaking up smoky/hickory flavor.

15 mins before the end of the end of 2:30 that the ribs are in the oven, I remove corn (still in husk) from grill and put it in the oven, then I fire up about 20 more fresh briquettes in the chimney starter, so I'll have something HOT to work with for the last step.

Once those are hot (about 15 mins), I dump 'em into the charcoal bin, along with any remaining ones from the first go (the ones already in the bin). I then remove the rack of ribs from the oven and brush them with some delicious smoky/sweet Barbeque Sauce (going /with Mrs. Renfro's Chipotle Barbeque Sauce today).

Then I crank heat of oven up to 325F to finish potatoes while I do the rest of my 'stuff', but remove the corn, and remove the ears from their husks, and brush them with olive oil.

At this point, I grill the exposed corn, along with the sauced ribs, indirectly (but with relatively high heat, I open all the vents on the grill) for about 15 mins ... this is to set the sauce on the ribs, and get the corn good and hot, too.

At this point, the fresh charcoal should be quite hot, so I dump it from the bin onto half of the barbie, then grill the corn over the direct heat, about 5 mins per side, with the ribs still off to the side. Then I switch their places, with the ribs for the first time 'meat side down' in order to sear on the barbeque sauce, about 4-5 mins on this piece.

Then ... after this final sear of the sauce, we're ready to eat!

Pic of the ribs shortly before going back on grill, after some time in the oven w/the apples:

[CatMor]

1. Wow .... sounds delicious

sure seems like much work.

[mr_lebowski]

10. I have almost endless patience to make tasty food on Sundays for some reason :)

Thanks!

[CatMor]

12. Wish I did .... I envy you.

[JDC]

2. Wish I was there

[Major Nikon]

3. I do the 3-2-1 method

Remove silverskin and apply rub. Three hours in the smoker with some hickory. 2 hours covered in foil. 1 hour uncovered. All at 225F.

[mr_lebowski]

8. I'm basically doing the same thing ... that method is my guideline tbh ...

Just using the indoor oven for the '2' part since I can control temp better ... and I don't wanna do quite a whole 'last hour' cause it's AZ and it's real easy to dry out your ribs here, more like a last 1/2 hour. But the first two steps come up to 5.75 hrs, so ... Plus I'll be reheating them later, so ... I go a bit conservative on the initial cook. I have a hard time hitting 225 on my grill but I can do 250 or 200 pretty well, so the initial 3 hr part is a mix of the two (once the corn goes on, grill temp drops) for 2:45.

[Major Nikon]

11. I have an electric smoker

It's a SmokinTex 1100. Temp control is the same as an oven. The design is such that the rendering fat drops down on the hot smoke house and evaporates, keeping everything humid inside so there's no need for a water tray.

If I didn't have my electric smoker, I think I'd probably get a temperature controller for the Weber.

[Frustratedlady]

4. And, we eat when? eom

[magicarpet]

5. What is his address again ?

Didn't he say he has an ample amount to feed all of us ?

[Lochloosa]

6. No cheese on those baked potatoes?

[mr_lebowski]

7. Then again, I do have some shredded Colby Jack ... good call ...

I was trying to keep the fat SOMEWHAT down, but damn that sounds good ...

[Lochloosa]

13. A Weber and Kingsford. Match made in heaven.

I have the Performer Deluxe Charcoal Grill 22"

Great grill.

?sw=540&sh=540

[mr_lebowski]

9. After the last 'hot-grill' piece ... setting/searing sauce and getting corn to look grilled ...

[Lochloosa]

14. Very nice.