Tuesday, August 8, 2023

Ribs Again

Hey, we've been down this road over and over and over. But ribs keep coming in, and keep getting cooked, and keep getting eaten. I picked up some St. Louis cut ribs in a 3-slab pack at Costco Business, home of large format meat. Toweled them dry and cut each slab in half, then rubbed with a mixture of Diamond kosher salt, ground black pepper, red chili pepper flakes, smoked paprika, dried oregano, a little garlic powder, and a little ground white pepper (to complete the holy pepper trifecta (not counting the paprika).

Next I loaded the ribs onto the Weber with the Slow 'N Sear charcoal holder, and a Weber rib holder. Topped the charcoal with a hunk of cherry (I'm detecting a theme here), and closed the lid, getting the temperature to 275 degrees.

After an hour and a half, I spun the ribs 180 degrees (so top went to bottom, and front went to back) and closed the lid for another hour and a half at 250 to 275 degrees.

After the end of 3 hours total on the grill, unload the ribs into a hotel pan (or whatever will fit them) and cover tightly with foil. Place the pan in a 225 degree oven for between 1 and 2 hours, until the meat is practically falling off the bone. 

For those who want to work for their food, the ribs can be eaten without the going-in-the-oven step, but they are way more toothsome (al dente, steak-y) that way. Your monkey, your circus--enjoy them how you want. 

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