St. Louis Ribs

Discussion in 'Pork' started by dvuong, Aug 6, 2015.

  1. dvuong

    dvuong Smoke Blower

    Does the 3-2-1 method apply to St. Louis Ribs or just full spareribs?

    Also, I would like the meat to stay on the bones when I cut them up but have them slide easily off the bone when eating.  For this, is it better to cut the time down to 3-1.5-1?
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I realize searching for rib methods and recipes is becoming a frustrating mess on this site, but it's still a good idea so you can familiarize yourself with the myriad opinions on the matter.
    For what it's worth, 3-2-1 is a method that makes ribs that will fall apart. The bones will pretty much just fall out and the meat is extremely tender. Too tender in my opinion.
    So to answer your questions, it can be used on St. Louis and spares with the same results. But for what you want I'd cut the foiling time down to about 45 minutes and the last part down to 15-20 minutes.
    Or you can just skip the foil and crank the pit up to 300° and smoke them until they hit 180° between the bones in the middle of the rack and then wrap them in foil and let them rest for an hour or so. You'll have the texture you want without guesswork in right around 3 hours. Look up Disco's post entitled "Ribs the way I like them". He smokes at a lower temp I believe, but that's where I got the idea and it produces the best ribs I've ever eaten.
    Last edited: Aug 6, 2015
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Dvuong , I thought I would show results of no foil throughout the cook .

    I smoke @ 225*for 4.5hrs. , then do a bend test . I have found this is the perfect texture I and my Family li!e

    Pull off membrane. , season. Place in heated smoker. leave fot at least 3hrs. , then look at them and test them. Mine get done (on my smoker) , in
    4.5hrs. most everfy time , Here are my results :

    Have fun and . .
  4. tumbleweed1

    tumbleweed1 Smoking Fanatic

    That's how I've done my last three rib smokes after foiling the first time around.

    The only difference is I like 275 degrees.

    The firmer, outer bark is so tasty!

    Last edited: Aug 7, 2015
  5. dvuong

    dvuong Smoke Blower

    The ribs don't get dry this way? 

    Also, which rub do you use?  I purchased Jeff's rub and mixed up a batch last night but it seemed a little bit too sweet.  I don't want my ribs to taste like candy. 

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