(from a moderator request
)
Finally found a whole rib that had 'nothing' done to it
So I separated the Brisket bone the Brisket and the membrane myself. Seasoned it up, both sides, with Penzey's BBQ3000.
They then went on the XL at 250°, using the "D" Plates for indirect and a homemade foil pan for the drippings. I used Frontier Lump and one little chunk of pecan wood.
The ribs have been on got about an hour and I'm taking off lunch (Costco ¼+lb Kielbasa Links)
At about 3½ hours in......no set time on this, it's when they look 'almost done'....I pulled the St. Louis slab from the grill and cut the center four ribs off and wrapped with bacon
The Brisket meat was done earlier, removed for snacking and the rest chopped into the baked beans.
Back onto the grill and giving the remaining ribs a quick slather of Sweet Baby Ray's BBQ sauce. I also opened the vents a little to bump the grill up to about 300-325° for the final few minutes.
About 30 minutes later we are done!
Hard to see it on these 'bacon ribs', but the smoke ring was just fantastic.
Served with baked beans and broccoli salad.
