My first cook was a few sausage fatties to season the drum up good yesterday. Today I tried my hand at St Louis spares on the UDS.
I removed the membrane, tossed on a homemade rub. It was a pretty basic rub, on the sweet side. Paprika, salt, onion and garlic powder, brown sugar, black pepper, cayenne and chili powder. I used the 3-2-1 method since this was my first time and all. I didn't get any pics prior to putting them in but I did snag a few before we devoured them all.
After 3 hours I foiled them up with Parkay, brown sugar, Tiger Sauce, honey and a lil apple cider. Back on the grill for 2 hours, meat side down in foil. I noticed the center of the drum runs a lot hotter because the middle rack, while larger and thicker than the other 2 was already really done. I will be adding a heat diffuser I think to even out the temps when cooking stuff so spread out across the grate.
After 2 hours in foil, I tossed them back on the UDS for another 45 mins. During the last 45 mins I glazed them right when I put them on and then 20 mins after, then let them cook 25 mins and let them set for a bit.
It's been a bit of a challenge mastering the temps on the UDS. I am not patient and tend to have a problem sitting there waiting for temps to even out. I learned a lot on the cook though. Like for the last hour, I would close all intakes, wait 5 mins to pop open the lid, do my glaze, the temp would spike up to 280 but would drop down to about 230 in 15-20 mins which was nice because it set the glaze perfectly. That Roxy's Rib Glaze recipe is so dang good.
The middle rack was totally falling apart and a bit burned on the bone side since it was really getting the direct blast of heat. They were still totally edible though. :) My wife doesn't like ribs usually but she really liked these. Though she prefers them a bit saltier. I like mine smokey and sweet, though next time I will bump up the cayenne and chili powder amounts for a little more heat in the mix. I didn't get a massive smoke ring, but I didn't want to overdo it. Less is more until I master it a bit. It still had such a good smoke flavor. I used cherry wood and like it a lot.
Next weekend will be chickens!
You can see the middle rack is crisping up more than the others.
Added a little glaze before popping the lid back on.....
You can see that center rack really fell apart. The others were pretty much fall off the bone perfect. Just a super light pull and the meat came willingly off the bone. Hopefully the heat diffuser will make everything cook a bit more evenly next time.
These were honestly the best ribs I've ever had. I am biased but seriously, I really haven't had em this good before.
I removed the membrane, tossed on a homemade rub. It was a pretty basic rub, on the sweet side. Paprika, salt, onion and garlic powder, brown sugar, black pepper, cayenne and chili powder. I used the 3-2-1 method since this was my first time and all. I didn't get any pics prior to putting them in but I did snag a few before we devoured them all.
After 3 hours I foiled them up with Parkay, brown sugar, Tiger Sauce, honey and a lil apple cider. Back on the grill for 2 hours, meat side down in foil. I noticed the center of the drum runs a lot hotter because the middle rack, while larger and thicker than the other 2 was already really done. I will be adding a heat diffuser I think to even out the temps when cooking stuff so spread out across the grate.
After 2 hours in foil, I tossed them back on the UDS for another 45 mins. During the last 45 mins I glazed them right when I put them on and then 20 mins after, then let them cook 25 mins and let them set for a bit.
It's been a bit of a challenge mastering the temps on the UDS. I am not patient and tend to have a problem sitting there waiting for temps to even out. I learned a lot on the cook though. Like for the last hour, I would close all intakes, wait 5 mins to pop open the lid, do my glaze, the temp would spike up to 280 but would drop down to about 230 in 15-20 mins which was nice because it set the glaze perfectly. That Roxy's Rib Glaze recipe is so dang good.
The middle rack was totally falling apart and a bit burned on the bone side since it was really getting the direct blast of heat. They were still totally edible though. :) My wife doesn't like ribs usually but she really liked these. Though she prefers them a bit saltier. I like mine smokey and sweet, though next time I will bump up the cayenne and chili powder amounts for a little more heat in the mix. I didn't get a massive smoke ring, but I didn't want to overdo it. Less is more until I master it a bit. It still had such a good smoke flavor. I used cherry wood and like it a lot.
Next weekend will be chickens!
You can see the middle rack is crisping up more than the others.
Added a little glaze before popping the lid back on.....
You can see that center rack really fell apart. The others were pretty much fall off the bone perfect. Just a super light pull and the meat came willingly off the bone. Hopefully the heat diffuser will make everything cook a bit more evenly next time.
These were honestly the best ribs I've ever had. I am biased but seriously, I really haven't had em this good before.