Uneasy Rib Cook

[landarc]

:wacko:

Put some modified St. Louis-style ribs, 2 racks, into the UDS at around 4:00pm. Ran the cooker at 300F grate temperature. Just pulled them from the UDS, not quite done, they are sitting in the oven coasting down. I am going to be taking them to a friend tomorrow morning, so doing a split cook, they will get heated in foil tomorrow morning for 1 hour or so.

They are almost done, I mean, they bend pretty nice. It seems like a pretty short amount of time, 3 hours and change. Uneasy :twitch:

I bought these racks from the local carneceria, and they had what looked like the chest bone still attached. I had cut those off, and cooked them separately and they are tasty.

[CharredApron]

300 degrees is a little hotter than normal for me Bob, However 3 hours and foiled for a re-heat makes perfect sense. If they don't come out right, please send them my way and I will be sure to reciprocate if the chance arises.

[landarc]

Yes, 300F is hot for me too, but, I am still not 100% from my road trip, plus I had to pull two all-nighters from the road for work. So, I need sleep, more than I need to nail these ribs. I just threw together a PeachMapleWhiskey sauce to hide any errors I might have made.

[sliding_billy]

Hope they turn out. I think the timing sounds OK for that heat.

[Diesel Dave]

You should be good to go. I foil just as they're beginning to bend. An hour in foil and a few more, like 30 after foiling, and the bark stiffins right back up.

[Bbq Bubba]

How do you modify a St. Louis rib.
3 hours at 300 your definetly done.
Next time use SBR & get some sleep.

[deguerre]

What? No rib sploogie?

[fingerlickin']

I've had spares get done at the same time (3hrs no foil) as the baby backs I cooked next to them. I guess it depends on the meat itself. I am curious what a modified spare rib is.

[deguerre]

Didn't Zappa cover that one?

http://www.youtube.com/watch?v=agoDHke6a1U


Well, at least rib has three letters too...

[Ron_L]

I think 3 hours at 300 is about right, depending on how big the racks are.

Everyone will love them, so don't worry!

[deguerre]

If Bob's involved, they'll taste good, regardless. Even if they look like lunar rocks...

[landarc]

They are reheating, sans foil, and the bark is looking good, if a tad dark. Still, the house smells great, a little apple/pecan smoke aroma, and that sweet pork smell.

I am cooking these for a friend, who, for the past 10 years has been a vegetarian, but, is on a post-partem rib binge. They have to be good.

Oh, modified St Loius-style is where you remove the flap, leave the tips, but, clean up the surface fat and membrane, as well as remove excess meat to even up the overall rack.

[landarc]

http://i166.photobucket.com/albums/u105/landarc/doneribs_zpsb0db284a.jpg
Modified St. Louis-style ribs, cooked over pecan and apple, Royal Oak lump, UDS, 300F

That end bone is toast. Need to address some diffuser issues me thinks