[azkitch]

I bought 3 racks of the 98 cent/lb st louis cut ribs from Pro's Ranch Market this morning. They were frozen, but the were also LONG! These suckers are close to 23" long. One rack had lots of shiners, but the other 2 look fairly good. Put Plowboy's on one, Dizzy Dust on the other 2. I didn't get them on until just now, so they won't be done until after 11. Pictures coming.

[jmcrig]

I got four yesterday. St. Louis cuts that weight 4 lbs. each. Meat was good, but I did a BBQ Pit Boys cook on them. 3 Hours at 250, wrap and add some apple juice for two more hours, pull and let sit for 1 Hour. The bones will fall out of the meat. There was no cartilage with mine. Pull or chop the meat, and make sandwiches. Mighty tasty. Or just watch their YouTube on rib sandwiches.

[azkitch]

My first trial and error lesson with the Pro Q. I swapped stackers after 2 hours, to change the positions of the ribs...and I couldn't figure out why the bottom rack was running at 340, and the top wasn't breaking 200! How strange that was! (DUH!) Back to normal, now that I've wrapped em. And they're all piled on the top rack at the moment.
The only pics I have taken so far are of the straight, raw ribs. I've cut them in half for the wrapping. I wrapped 2 halves separately on the rack with the shiners--the one that was taking all the heat earlier!--wrapped the 2 meat sides together with the next rack, and just stacked the halves for the third. No reason, just happened that way.

[Crash]

.....couldn't figure out why the bottom rack was running at 340, and the top wasn't breaking 200!

That seems odd.  Did you have the water pan in?

[bucaguy]

That seems odd.  Did you have the water pan in?

Crash you said odd.. you know we are talking about Kitch right?

[Mike P in Tucson]

Crash,  I do believe when Kitch swithced stackers, he ended up with the water pan stacker above the other stacker.

Live and learn.  So how did they turn out,  Kitch?

[azkitch]

Yup...that was fun. The horrible looking rack with all the shiners is done, the other two--in the stacker with the pan--are a bit underdone. None are competition pretty, that's for sure! I guess I'm going to answer my own question about re-cooking underdone ribs!
I still didn't take any pics but for the raw ribs...I got done right around 11. Bah.

[Mark]

Anyone cooking in Scottsdale that has freezer room, sounds like a good time to stock up for your PC ribs!

[jmcrig]

Mark, these are not PC quality ribs. Best thing I can say about them, they taste great if cooked to fall off the bone, and pulled for sandwiches. Too many shiners.

[bucaguy]

I found some through the Sysco warehouse here  .85 a pound.. When smoked good they taste awesome.. I will be using for Happy Hour at the Club!