Smoking my first rack of St. Louis ribs...

Discussion in 'Pork' started by dparker, Oct 9, 2016.

  1. ...and I need some bad advice so I'll have someone to blame if they don't turn out.

    Thanks in advance to all those willing to throw themselves on this finger-pointing grenade. :biggrin:
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Check out the 3-2-1 method.

    3 hours on the grate, 2 hours in foil with some liquid, 1 hour back on the grate.

    There are hundreds of recipes & techniques for smoking ribs.

    The 3-2-1 is the easiest.

  3. Too late, I already made them and they turned out delicious. Besides, what you give above is good advice. I was looking for bad advice. I in the world would I be able to blame you for anything that went wrong when you gave me a time-tested, nearly idiot-proof method? :biggrin:
  4. BTW, here is what the results after 6 hours at 215-250 (it was cool and breezy yesterday, and the temperature fluctuated a lot between those two points) looked like:

    Given how juicy and fall-off-the-bone tender they were I'm really questioning the value of the 2-hours-in-foil portion of the 3-2-1 method.
  5. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Nice bones.  Happy it worked out.

    Lots of folks on the site debate the foil part.  Sometimes I do and then I don't. One thing for sure. If you follow 321 at 225 you will always get a pretty good St. Lou  rib. "Monkey" around with it to see which way you prefer. 

    What did you use for rub? I like the color. B
  6. I stayed pretty basic for the rub:

    1 tsp kosher salt
    1 tbsp black pepper
    1 tbsp paprika
    1 tbsp onion powder
    1 tbsp garlic powder
    1 tsp cayenne
    1 tsp cumin
    2 tbsp brown sugar

    Then a good spritz of apple juice once every hour. I also kept no more than one chunk of mesquite in the pan at a time, which made the smoke flavor a bit on the subtle side. Overall I liked the results, though I think I'll trim some of the fat off next time.
    Last edited: Oct 12, 2016
  7. hardcookin

    hardcookin Master of the Pit

    They looked like they turned out good! Great first try Thumbs Up
    As far as rub I like using John Henry's summer peach rub on my ribs.
  8. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking ribs! I prefer no foil personally,but I suggest people experiment with half racks and compare to find there preferred style same with sauce and different rubs. The times are also just a guideline and not set in stone a little practice and you will dial into what you like. Now I need to find that summer peach rub I need to try it!
  9. Thanks. I picked up a bag of play sand tonight that I plan to put in the water pan for my next smoke in an attempt to stabilze the temps a bit. I'm hoping it will at least keep the swings lower than 20 degrees in either direction.
  10. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    The sand works great  b
    Last edited: Oct 13, 2016

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