I'm planning on doing my first St. Louis Style ribs tomorrow and am trying the 3-2-1 method and Jeff's recipe. Any advice would be appreciated. I have a Smoking It Model 1 electric smoker.
Thanks, very helpful, ribs were done 1/2 hour early. Tasted great !
Using Jeff's rub is a good thing. Your smoker needs to be smoking at 235 degrees. Other than that, if you follow the 3-2-1 time frames you will have no problem. One way to tell if you've cook them long enough is to look at the meat "pull back." It should be about 1/2 to 1 inch. Good luck.
Richard
Do you have an accurate thermometer for the chamber temp? I would bet bet it was a little low. Underdone. I do a probe test on ribs at the end to see if they are tender starting around the unfoiling stage. When a toothpick slides in like butter they are done.
I did some SLSSR yesterday using the 3-2-1 method. After cook time was done and ribs removed from the smoker, the ribs were a disappointment. While they were cooked, but they were not tender like they should have been. I smoked them at 235F used brown sugar, honey, and apple juice when placed in the foil. The ribs were on the dry side. I'm going to do more reading and may have more questions before my next attempt.
AZSmokerMark
This^^^^^^ underdone.
Do you have an accurate thermometer for the chamber temp? I would bet bet it was a little low. Underdone. I do a probe test on ribs at the end to see if they are tender starting around the unfoiling stage. When a toothpick slides in like butter they are done.
Check your temp gauge and make sure it is reading correctly
I did some SLSSR yesterday using the 3-2-1 method. After cook time was done and ribs removed from the smoker, the ribs were a disappointment. While they were cooked, but they were not tender like they should have been. I smoked them at 235F used brown sugar, honey, and apple juice when placed in the foil. The ribs were on the dry side. I'm going to do more reading and may have more questions before my next attempt.
AZSmokerMark
Yes...but since the pieces are smaller chunks of meat, be aware that they'll cook faster than the rack of ribs. I don't have a general rule of thumb for cook time here...just monitor the trimmings until they get tender. I like to save these smoked trimmings to use in baked beans, chili, etc.How do you guys cook the extra pieces you cut off the ribs to make St Louis style? Same as the rest of the ribs?