JasonS
Knows what a fatty is.
I haven’t posted one of my cooks in a while, so snapped a few pics and put this one together. This is a rack of St. Louis cut spare ribs I cooked this past weekend. I used my Weber "Mini Ranch" 26" Kettle for this cook.
Started with a 3x2x1 snake of Weber briquettes, along with a few Peach and Cherry wood chunks and added a dozen lit to get it going.
I picked of these “Prairie Fresh” ribs at Sprout’s. Didn’t need to be trimmed too much. Looked really good right out of the bag.
Dusted with BPS “Money” rub.
This is about 2.5 hours into the cook. Top vent was wide open and the bottom cracked just enough to get to 250* for the entire cook.
A couple hours later and pretty much done.
Ready for a quick rest before cutting.
Plated
Once again, my kettle gets the job done! Using this kettle, along with the snake method, I get really good and consistent results, with minimal effort. I had room for more, but it was just for me, so one rack was plenty.
Started with a 3x2x1 snake of Weber briquettes, along with a few Peach and Cherry wood chunks and added a dozen lit to get it going.
I picked of these “Prairie Fresh” ribs at Sprout’s. Didn’t need to be trimmed too much. Looked really good right out of the bag.
Dusted with BPS “Money” rub.
This is about 2.5 hours into the cook. Top vent was wide open and the bottom cracked just enough to get to 250* for the entire cook.
A couple hours later and pretty much done.
Ready for a quick rest before cutting.
Plated
Once again, my kettle gets the job done! Using this kettle, along with the snake method, I get really good and consistent results, with minimal effort. I had room for more, but it was just for me, so one rack was plenty.
