Let Em Ride Ribs

[SmokingUPnorth]

Hello everyone, It’s been warm here (mid 30’s) for the time of year so I decided to thaw out some St. Louis ribs I had. Of course I wake up and it is 7* outside. I contemplated just backing out and putting them in the oven but decided against it. I usually wrap them and do around 2-2-1 or something along those lines for baby backs and St. Louis but today I decide against it due to weather. Set up the grill with the snake method and some apple mixed in. Then I Rubbed them with Jeff’s rub and I put them on at 12:30 and just let them go other than to add some potato’s to the grill. I checked them at 4:30 and they almost passed the bend test so I put some bbq sauce on them and let them sit for another hour checked on them and they were right at 195*. Pulled them off and cut them on my new cutting board I made ( I didn’t want to use it but my wife said she would make fun of me if I didn’t use it haha) they turned out great and I don’t think I will go back to wrapping them. It was just easy and they were some of the best ribs I’ve made. Here are some pictures of the cook. One you can see the snow that built up in the grill when I was getting the chimney going. Of course it had to snow haha.

 

[Brokenhandle]

Some great looking ribs! Glad you decided to smoke them! Actually can see rocks on my driveway again!

Ryan

 

[DRKsmoking]

Nice looking ribs , so no wrap at all. just straight cook . Any spritz or just rub and BBQ sauce
Looks great on the cut

 

[JLeonard]

Looks darn good! Debating throwing some ribs on Tuesday when I'm off.
Jim

 

[thirdeye]

Mouth watering.

Sometimes you have to let the ribs and the coals tell YOU how they want to be cooked. My elevation is wrap friendly, even for 30 minutes, so I never discount that option and sometimes don't need it.

 

[SmokingUPnorth]

Nice looking ribs , so no wrap at all. just straight cook . Any spritz or just rub and BBQ sauce
Looks great on the cut

Thank you. nope no spritz. Just the bbq at the end. I wanted to keep the lid closed as much as I could. It stayed roughy between 240*-260*. I love that kettle.

 

[SmokingUPnorth]

Some great looking ribs! Glad you decided to smoke them! Actually can see rocks on my driveway again!

Ryan

Thanks Ryan. I usually try to keep my driveway clear but it’s been tough haha

 

[TNJAKE]

Heck yeah Brian those look delicious!

 

[noboundaries]

Nice looking rack. Well done, Brian. I haven't used my Kettle in a while to make ribs, but you've inspired me since I have only one rack in the freezer. Thanks for the pics!

Ray

 

[SmokingUPnorth]

Heck yeah Brian those look delicious!

Thanks jake

 

[SmokingUPnorth]

Nice looking rack. Well done, Brian. I haven't used my Kettle in a while to make ribs, but you've inspired me since I have only one rack in the freezer. Thanks for the pics!

Ray

Thanks ray. i love using the kettle with the snake method. It’s almost too easy!

 

[jcam222]

The ribs look perfect. Thanks goodness we are getting a break from snow and sub zero temps.

 

[chilerelleno]

Nice looking Ribs and Board.
Brrrrrrr, cold day is a great day for fresh/hot ribs-n-taters.

All I cook are STLs, rub and cook, never wrap.

 

[TheBBQChef]

Nicely done! Any time you cook outside is a hard time to beat! The Weber kettle is an awesome and versatile cooker!

 

[Fueling Around]

Mighty fine ribs. On the to do list soon.
I don't wrap ribs.
I fired up the kettle last week when temps finally got above zero.

Pork butt going on the pooper tomorrow.

 

[tallbm]

I'm with you man. Once I did ribs unwrapped i never went back. Unwrapped meat that wont dry out on it's on does not get wrapped by me. The flavor is just to amazing to wrap!
I only wrap if a meat is leaner and will dry out. If that's not the case, I let it ride! :D

 

[Inscrutable]

Been back and forth on wrapping, probably like others here. Have gotten to where I will only wrap if I have some nearly-FOTB company, but I prefer not.

 

[SmokingUPnorth]

Thanks guys. For me it just makes it a lot easier. Less steps, less mess and more time just not running around. Pork butts I usually wrap at the stall that way when they are done it’s easy to just toss them in a cooler and let them rest bc they are already wrapped

 

[SmokyMose]

Nice! The Mrs likes my ribs from the Weber better than the offset. I still wrap them because we like them almost FOTB (tired old teeth).
Temps hit the 50s here yesterday and the snow is mostly melted, so I got the kettle out for the first time this year for some vortex wings. It's supposed to be nice tomorrow, so thanks to you I'll be pulling that rack of Babybacks out of the freezer today :-)
(We prefer St. Louis style as well, but these were "buy one get one free and well, you know...)

 

[daspyknows]

No wrapping here. Prefer to do them unwrapped whether its ribs, butts or brisket.