Been really busy this Fall and my last chance to really get some BBQing in before Thanksgiving. Wanted to get some Ribs in while I could. Rubbed the St. Louis style ribs on saturday, wrapped them and kept in the fridge overnight. Unwrapped them first thing in the morning, and allowed to air dry in the fridge until I fired up the PBC at 120p. I filled the basket with apple wood (it's fall
) and Kingsford Blue, one rebar in diagonal, and corked the empty two holes.
Ribs hit the pit at 150p and the temps bounced between 235-248F. I wanted to keep an eye on the temperatures because of how cold it was outside Sunday (hoovered around 50), there was one spike in temperature to 275F for about 30-45 minutes, I just made sure the lid was secured and hoped it didn't climb much higher. At 430 I removed the flap on the back side and end tip of the ribs that I hung as a chef's treat, and checked on the ribs. They were coming along nicely, but not ready to be sauce. At 545p I sauced and rehung the ribs. At 615 I resauced and hung the ribs, then pulled them at 650, and let rest in my oven that I turned on the warm setting, then turned off before place the ribs in there to rest,
no foil.
After 20 minutes, I cut the ribs and they were perfect doneness. My wife loved them saying they were the best I have made, and sorry no picture of the perfect bite marks, my hands were too dirty to use my new phone for pictures.
Ribs and chef's treat hanging after the first 20 minutes while I got my phone (steam from the meat). Smoke was mostly blue steam, that evaporated almost immediately upon exiting the barrel, the way the blue smoke dissipates from the end of a smoker.
Before saucing:
Sliced, hard to see, but a beautiful smoke ring formed.
I don't like to toot my own horn, but I was very impressed with myself. Color on the phone looks darker than in person, but it was a perfect deep red mahogany that people love. Sorry, it is just hard for me to even acknowledge a job well done cooking wise.
