1st Attempt at St. Lous Style Ribs

Discussion in 'Pork' started by smokefever, Nov 23, 2014.

  1. smokefever

    smokefever Smoking Fanatic

          Hello again everyone!  I got home from work and to my surprise the Mrs. had picked up a couple racks of St. Louis Spareribs.  I had never smoked these before but I still had a game plan in mind.  Recently I have stopped using the 2-2-1 method for BB's and just keep them on the whole time.  I love the bark that I get off of them and they are still incredibly tender.  With that said, I used the same method for these ribs. . . . . .

     



    Getting that membrane off! [​IMG]



    I had some chili heads over to help with the food consumption, so I went with a spicy rub.  Brown sugar based with some Ghost Chili in there



    This is after appx 16 hours napping in the fridge. . . .

    I fired up the Kamado and as always it was right to temp and holding within 15 minutes.  I used a combination of Pecan and Apple for smoke.  Once the ribs were on, I didn't open the lid for 5 hours.  Sauced them up and it seemed like immediately they were destroyed!  Not one rib left.  I'll leave you with a picture medley of the final product.  Thanks for stopping by!!!  [​IMG]





     
    wade and crazymoon like this.
  2. b-one

    b-one Smoking Guru OTBS Member

    They look like they were tasty! To bad there are no leftovers:(!
     
  3. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks like ya knocked it outta the park..... Nice smoke !

    :beercheer:
     
  4. Looks GREAT! I like a naked rib.

    Happy smoken.

    David
     
  5. bear55

    bear55 Master of the Pit

    Looks wonderful.
     
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Nice job on those ribs !!!!!
     
  7. smokefever

    smokefever Smoking Fanatic

    Thanks everyone!!  I was pretty pleased with the results, definitely a little different than I usually do but well worth it!
     
  8. jeremy5431

    jeremy5431 Fire Starter

    They look really good. What wood did you use?
     
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    They're not suppose to be any leftovers , B-one .[​IMG]

    Smokefever , I am so proud of you, trusting the no wrap method. Those looked Marvelous and they disappeared because they were good to the Bone (excuse the Pun).

    I don't Sauce or glaze before cooking as I like mine Dry , but they turn out great also :


    Have a great Holiday Season and as always . . .
     
  10.  Those look absolutely fantastic. I like whole slabs of spares with no trimming at all. More meat that way, maybe some leftovers.

    Chuck
     
  11. smokefever

    smokefever Smoking Fanatic

    Thank you Kindly Oldschool, coming from you that is a huge compliment   :)  I don't sauce mine either before they hit the smoke.  I just dry rub them and let them sit in the fridge for a day. . . . and when you open them back up, the rub has turned into a glaze.  I definitely used to be a foiler, but just decided to try something different a couple months ago and everything about the "Q" is better imho.  Bark is better, mouth-feel is better. . . .its just an overall better product.
    Thanks Chuck, I have to agree with you.  For the last couple of years the only ribs I would smoke are BB's.  I still love them, but I think I like the St. Louis a little bit more probably just for the simple fact that there is a lot more meat!
     
  12. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Great looking ribs Smokefever. A nice lot of meat still on the bone which makes a great deal of difference.

    [​IMG]
     
  13. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    [​IMG]   , More converts. . .[​IMG]

    Have a great T-day and a MERRY Christmas... (oh, yes , please don't leave 'Christ' out of Christmas . He's the reason for the season...)

    Have fun and . . .
     

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