Spare Ribs and Primo Set Up - BBQ Central

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Old 10-13-2007, 12:30 PM   #1
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Spare Ribs and Primo Set Up

Got the spare ribs trimmed St. Louis style, seasoned one rack with Wolfe Rub Original and one with Kosher Salt, fresh ground black pepper and granulated garlic.

I also have some pic's here to show some folks that have been asking how you set the Primo up for indirect cooking. In the pic's you will see the lump with the wood chunks, then in the next pic's you won't see them anymore. There are "D Plates" that go between the fire and the food that baffle the direct heat and on top of those I put a couple aluminum pans for drippings. Similar to the set up in a WSM.

I also cut some apple limbs that I had and ended up with a whole milk crate full of apple chunks!

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Old 10-13-2007, 01:40 PM   #2
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Thanks for the pics Larry. I finally "get" what the indirect set up is.
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Old 10-13-2007, 02:14 PM   #3
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I have a brisket and a couple of butts going on the primo right now with the same setup.

Jim
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Old 10-13-2007, 03:43 PM   #4
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How much radiant heat comes off of those D plates?
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Old 10-13-2007, 04:27 PM   #5
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Quote:
Originally Posted by wittdog
How much radiant heat comes off of those D plates?
Dave I would say it's equivalent to the WSM water pan using sand. The meat is only about 3 inches away from the ceramic "D Plates" with no charring, over cooking etc.
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Old 10-13-2007, 04:29 PM   #6
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Cool thanks....those things come with the cooker or are they extra
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Old 10-13-2007, 04:32 PM   #7
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Okay, I pulled the spare trimmings off and munching on them. The ribs are almost done, these are gonna be served dry. S&P ribs are in the front and the Wolfe Rub ones are in the back.

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Old 10-13-2007, 04:46 PM   #8
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Lookin' good bud
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Old 10-13-2007, 04:51 PM   #9
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Man, Larry those look great.. Nice setup you have too!!!!
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Old 10-13-2007, 11:12 PM   #10
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No foil either I see.

Looks real good. How long do those trimmings take to cook ? I normally don't trim spares at all. I have been buying BB's cuz they fit in the wsm better.
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