Need advice on Ribs

Discussion in 'Pork' started by superproducerts, Aug 29, 2007.

  1. I've tried St. Louis style ribs twice, but they weren't getting fall off the bone done due to issues I had with getting the tempature high enough. I think I've got the heat problem fixed now and I'm going to do some ribs this weekend for Labor day. Here's my delima: my two not so good attempts at St. Louis ribs has got me wanting to try baby backs. Should I give it one more try on St. Louis or go baby back. I guess I could do one of each
     
  2. brennan

    brennan Smoking Fanatic OTBS Member

    I say give her another go. IMHO BB's are too little meat for the price you pay. What temps are you able to maintain on your smoker?
     
  3. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Go with the St. Louis cut. Try the 3-2-1 method. 3 hours in smoke, 2 hours in aluminum foil with a little apple juice in the packet, and 1 hour out of foil. If you sauce, put it on in the last 30 minutes so it does not burn. (I use a 3 to 1 mix of apple juice and Captain Morgan's Original Spiced rum to spray the ribs at hour 1 and 2, and use that in the foil.)

    Hope this helps.

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  4. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    I'm with Meowey on this, 'cept I use Old Grand Dad instead of the Captain... me and the Captain had a rough get together a few years ago... never let him back in my house again! The bastid...[​IMG][​IMG]
     
  5. adb551

    adb551 Smoke Blower

    I am not a fan of either, but how in the world could "old grand dad" be better than anything? for smoking or drinking?
     
  6. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    You might even try some butter in the foil or the last little bit on the smoker
     
  7. flash

    flash Smoking Guru OTBS Member

    Hmm, now you got me thinking. How about a 50-50 mix of apple juice and Old Wisers. [​IMG]
     
  8. deer meat

    deer meat Smoking Fanatic OTBS Member

    If you have your temp. problem figured out, then you should be fine. Give the St. louis a try again. If you do sauce at the end, be carefull you don't burn the sauce by putting it on 2 soon. Thats my 2 pennies [​IMG]
     
  9. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    I guess I'm in the minority and love my baby back ribs although I've never had a problem with getting either "fall off the bone"; usually the trick is keeping a little bite on them. The longer you keep it in the foil the more likely they will be "fall off the bone" tender.
     
  10. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    if you don't like adding alcohol- for a spritz i've been using apple,canberry,& lemon juices & evoo.
     
  11. deejaydebi

    deejaydebi Smoking Guru

    Might have to ask Grandma about that one ...[​IMG]
     
  12. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    I chose that one day because it was on sale. I've used Jack Daniels almost exclusively, but wanted to try smokin' with a "more thrifty" brand. Ended up that it is darn good whiskey, especially for smokin'.

    Now I save the JD for sippin'! [​IMG]
     
  13. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    LOL!! [​IMG]
     

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