St.Louis ribs

Discussion in 'Pork' started by smokingunny, Feb 16, 2014.

  1. smokingunny

    smokingunny Meat Mopper

    I finally got around to starting the fire to get these on the smoker. Seasoned with my homemade rub and smoking over some hickory at about 240. I know that's a bit high but it will fall.

     
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks like ya got em seasoned up good, keep the posts, Q view coming !
     
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Nice start, Good looking ribs, I'll take a plate please Gunny.

    We'll send WHB out for beer too. You got a preference Gunny? LOL

    Just massive quantities, Ok no problem.
     
    Last edited: Feb 16, 2014
  4. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    240° is my preferred temp for spares, make sure we get the finished pics[​IMG]
     
  5. smokingunny

    smokingunny Meat Mopper

    I figured I'd try the 3-2-1 method on these. I got sidetracked helping a buddy make a charcoal basket out of expanded metal and the temp dropped down to about 200. Got it stoked back up and it's been steady at 275 for about 45 minutes now. Been having trouble with my temp all day since it's been very windy. Oh, and the 3-2-1 is more like 4-2-1. Hope they turn out ok.
     
    Last edited: Feb 16, 2014
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    The big thing Gunny, is the "2", if the cook to long they are fall off the bone tender, which ain't bad if you don't miss the bite too much. Besides you'd loss your lollipop stick holding device. The "1" is just a chance for you to again have some say in your ribs. They are drying and tightening up, You pick how much, also when ya break out the sauce if you are using any.

    They'll be great ribs, I never had one I didn't think was fabulous! Some are just more 4.0 than the last ones. But I never met a bad one. Well back when I had teeth anyway....ROFLMAO!

    You'll be ok.

    PS:: And Pictures Gunny Pictures, the objective is not achieved until we receive visual confirmation
     
    Last edited: Feb 16, 2014
  7. smokingunny

    smokingunny Meat Mopper

    I'll put up the pics, just waiting until I get everything in one place. I know this is the pork forum but I'll put up the beef ribs too.
     
  8. smokingunny

    smokingunny Meat Mopper

    I'll put up the pics, just waiting until I get everything in one place. I know this is the pork forum but I'll put up the beef ribs too.
     
  9. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    I will always bring the beer Foam.

    Gunny, looks like those ribs turned out great. Bet your gonna have a killer smoke ring on em !
     
  10. You bring the beer, I will bring a Big bottle of Bacardi Amber Rum.  We can one good party.
     
  11. smokingunny

    smokingunny Meat Mopper

    I like rum.
     
  12. crazyq

    crazyq Meat Mopper

    240 high? shooooooot, I smoke em at 300. haha

    anyways, looking good on the ribs. I'm thinking I may go pick some up this week for a smoke this next weekend.
     
  13. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Sounds like we gotta party gonna be happening !!
     
    Last edited: Feb 16, 2014
  14. smokingunny

    smokingunny Meat Mopper

    Everything was great. The spare ribs were almost fall off the bone, but had just a little bit of tug. The beef ribs were also better than expected. I should've taken the time to remove the membrane. That was my
    only complaint with them.
     
  15. crazyq

    crazyq Meat Mopper

    oh yeah, always worth the extra time to pull the membranes.
     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

     You know, I have started leaving the membranes on with my spare ribs, it helps me keep the meat on the bone but sounds like you cooked your to perfection. Beef ribs I have tried always end up dry and crunchie. I am not usually a foil smoker but I think I am going to have to try it on the next beef ribs.

    Did you foil your beef ribs also Gunny?

    I keep swearing but never do, I want to do some spares at 200, and use the IT as to when to pull. No foil no mope no nothing but time, smoke and a little heat. I have been doing too many of the cured ribs, need to get back to ground level.
     
    Last edited: Feb 16, 2014
  17. smokingunny

    smokingunny Meat Mopper

    I didn't foil the beef ribs, nor did I use a sauce while on the smoker. I did make a blackberry whiskey reduction glaze. It seems that the beef membrane is a lot more resilient than the pork.
     
  18. I am now the double nickel, and have not been to a  serious party since I was in my 20s.  Work got in the way.  Where I worked, I would start Monday AM, about 4 AM, sometimes earlier than that even.  Then by the time Friday evening came along, sometimes I would start Friday early AM and finish Saturday afternoon.  When it was all said and one, I would put in over 80 most weeks, so partying was not anywhere on the schedule
     
  19. smokingunny

    smokingunny Meat Mopper

    Here is the final product. Peas from my mom and stepfather's garden in Alabama.

     
  20. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks pretty darn tasty, good job ! Justin
     

Share This Page