St Louis ribs

[Copasspupil]

1st time on the primo for ribs. I went with a Buffalo rib with reaper bbq glaze, Memphis dust rub and an Asian spiced rub. Almost ready to pull them off. Pink wrapped them and being judged by my mechanic here.

[Rambo]

They look great but you have a hotspot on that pit

[bowhnter]

That reaper glaze sounds interesting!

[Sailor Kenshin]

Looks goood. I'll take a hunk and what is that next to it on the plate?

[OldUsedParts]

Great Bark and Great Bone Pull Back - - - let us know what the Grease Monkey Judge says about it

[spacetrucker]

good looking ribs

[Copasspupil]

First of all, I wish I had a stand to lay them differently as I did run out of room. I used pink paper to wrap them vs aluminum foil I usually use. I wrapped these up at 163*. First time using it, actually liked how those turned out.

After 1 hr at 180* on the temp, I messed with the top and bottom vents and got 240*,it stayed there for the 2nd hour. Once I placed them back on the primo, it was up to 270* and added the glaze.

I'm surprised how efficient the Primo was. I'm figuring out the vents to get better temp control. Once it's locked into a temp, it does stay there. You just need to be careful in the beginning. All in all, the ribs took 3 hrs from start to finish. Considerably faster then my old stick burner.

The results were they all loved them and after the training meeting, those that didn't eat them came over to give them a try. I'll take a pic of the reaper jelly I used in a couple of hours.

[OldUsedParts]

I"ve been using the 3-2-1 method for a couple of years on my Pit Boss Pellet Grill and have never been disappointed

[Smoking Piney]

Awesome bones!

[Copasspupil]

Here's the pepper jelly

[Rambo]

Here's the pepper jelly

Grim Reaper? How hot is it? Color looks good

[Copasspupil]

Not that hot but definitely very warm.