Ribs, Simple Ribs

 Just like the brisket in the previous recipe, I'm cooking more on my kettle with the Slow and Sear insert. For ribs, I plan on 5 hours on the kettle. Light some coal on one end of the Slow and Sear, and top with some wood chunks (cherry, as usual in this case). I got some 4-5 rib St. Louis sections that I seasoned with some Costco's sweet mesquite seasoning and left covered in the fridge for a day.

I stand the ribs upright in the Weber rib holder, and smoke at 200 degrees for 2 hours. Then I turn the over and smoke them for another 2 hours at 250 degrees.

Then one more hour with the vents wide open to get a nice char on the ribs.

I then unload them into a hotel pan and cover it in foil. Pop that into an oven at 275 for an hour or so to finish off the fat render and melt the collagen.

You could probably enjoy them without this last oven step, but these ribs were super meaty and wanted to make sure they were fall-off-the-bone tender.

Just wow. I made it through 3 of these then had to throw in the towel.

So there you have it--nice smoke penetration, tender deliciousness. And add in some of my sweet smokey Fatboy BBQ sauce and this is good eatin.