I picked up a couple racks on sale this week, but I'm saving one for a winter treat. One thing I noticed right away is that these weren't exactly full racks. It looks like they removed the thickest 3-4 ribs from the end, possibly to package separately, including the sternum.
I trimmed them down into St. Louis cut and removed the membrane and skirt, but was surprised at the size of the removed top/rib tip portion. In a lot of trimming guides and videos it's long and slim, but mine has a pretty wide surface area:
I'll be smoking all of it, including the little point flap.
Salted then added a rub of pepper, chilli powder, garlic, onion, little bit of cayenne, little bit of cumin, little bit of paprika, little bit of sugar. Went straight on the meat, no oil or mustard or anything:
I'm tempted to go hot and fast with these, but it's still early enough to go for 225-250 on the mini wsm and have them ready for dinner. Not planning to foil, but I will add sauce to all or most of it towards the end.
I'm a little curious on time, as these are fairly thin, especially with the thicker end ribs missing. At the larger end it's a little under an inch thick, and about 1/2" at the other end. Looking at this thing, it seems crazy that it would take 5-6 hours. Is it?
Also, I haven't used the other pieces at the same time before and was wondering how much earlier they could be done. That little point flap will obviously be fast, but the rib tip section is fairly substantial. I know most people pull those early, but I was thinking I'd maybe add them later instead to finish at the same time. Thoughts on that?
Appreciate any input, I'm going to start getting the mini set up.
I trimmed them down into St. Louis cut and removed the membrane and skirt, but was surprised at the size of the removed top/rib tip portion. In a lot of trimming guides and videos it's long and slim, but mine has a pretty wide surface area:
I'll be smoking all of it, including the little point flap.
Salted then added a rub of pepper, chilli powder, garlic, onion, little bit of cayenne, little bit of cumin, little bit of paprika, little bit of sugar. Went straight on the meat, no oil or mustard or anything:
I'm tempted to go hot and fast with these, but it's still early enough to go for 225-250 on the mini wsm and have them ready for dinner. Not planning to foil, but I will add sauce to all or most of it towards the end.
I'm a little curious on time, as these are fairly thin, especially with the thicker end ribs missing. At the larger end it's a little under an inch thick, and about 1/2" at the other end. Looking at this thing, it seems crazy that it would take 5-6 hours. Is it?
Also, I haven't used the other pieces at the same time before and was wondering how much earlier they could be done. That little point flap will obviously be fast, but the rib tip section is fairly substantial. I know most people pull those early, but I was thinking I'd maybe add them later instead to finish at the same time. Thoughts on that?
Appreciate any input, I'm going to start getting the mini set up.
