Dem Bones, Dem Bones, Dem…Rib Bones (sung in my best voice)
I think the dogs ran off. LOL
Today we’re doin’ St Louis Trim Spares on the 26.75 Weber Kettle. Out of curiosity, I wanted to see just how many I could get on there, without the help of rib racks.
I bought 2 cryovac packs of pork spare ribs, 2 per pack. Trimmed them to St Louis and saved the tips/trim for another cook.
Made up some of Meathead’s Memphis Dust in advance. (my version, anyway)
I filled up one of the charcoal baskets about three fourths of the way.
Oops, forgot the hickory. So I dumped it and mixed some dry chips in with the lump.
Fired up the chimney with 8 Kingsford Blue briquettes.
Let them ash over and added on top of the lump and hickory mix.
Brought it up to 225F and put the ribs on. Only to find a slight problem with my pit sensor. It was touching one of the ribs.
This is one big cooker. I don’t think I could even get 2 racks on the 22-1/2” without cutting them.
I removed the little clip from the ET-732 and stuck it down the vent hole. Now we’re cookin’.
Since I couldn’t get the tips on the Weber 26.75, I fired up the 22-1/2” using the same method as above. I had to add cooling racks to get them all on.
I rotated the ribs a couple times during the cook, to keep the ends from burning. Here is a picture just before the first glaze at about 4 hours into the cook.
I glazed with a mix of Sweet Baby Ray’s Original and Apple Cider (70/30) every 20 minutes during the last hour or until they passed the bend test.
Since this was way too many ribs for Ms. Jarhead and me, I took 2 racks to the VFW. I was gonna get a pic of the final result and a bunch of Veterans with sauce all over their face, but I forgot the camera. You’ll just have to take my word on it.
After we ate a rack for supper, I still have one rack and the tips left. So why not make some Pork Tacos out of them? Sounds good to me. We will find out on the next post.
Til then, keep your smoke thin and blue,
My version of Meathead’s Memphis Dust.
- 3/4 cup firmly packed dark brown sugar
- 3/4 cup white sugar
- 1/4 c paprika
- 1/4 c ancho chile
- 1/4 cup kosher salt
- 1/4 cup garlic powder
- 2 tablespoons ground black pepper
- 2 tablespoons ground ginger powder
- 2 tablespoons onion powder
- 2 teaspoons rosemary powder (I used 2 Tbsp Cracked, finely ground & measured out 2 tsp)
Mix all ingredients together and put in a blender to break up any clumps if needed.