Just a quick one--Costco had a 3-packs of St. Louis style ribs for 2 bucks a pound, so away we go. Usually I cut up the raw slabs into 4-rib sections, but today wanted to try a little experiment. Cooking the slabs whole and upright. I have 2 weber rib holders that i positioned to hold the ribs apart from each other and upright. Cooking temps and times were 235 degrees for 5 hours, inverting the ribs after 3 hours. At the 5 hour mark, I wrapped the slabs individually and put them in a hotel pan covered with foil to keep in the moisture, finishing them in the oven just shy of 250 degrees for another hour. Pictured above is at 3 hours just prior to flipping the ribs top to bottom.
Ready to wrap at 5 hours!
Eating time! As you can see, the ribs rendered beautifully. I cut them up and drizzled the juice back over them. Delicious!
