Rib cook. (St. Louis and loin backs)

tnguy

Newbie

Original poster

Apr 27, 2012

16

10

Nashville TN

• Jun 2, 2013

• #1

Decided to finally do some St. Louis style ribs this afternoon. I also had half a rack of BB's that needed to be cooked so they got thrown on too.

Waiting on WSM to come to temp.
http://s267.photobucket.com/user/ja...E-4A50CE27C28C-5364-000005F64AD7100F.jpg.html

 

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,017

1,776

N.E. Oklahoma

• Jun 2, 2013

• #2

Looks good so far...keep the Qview coming!

Red

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Jun 3, 2013

• #3

What happened to the finished Ribs, it's been 28 hrs , since that last post...  Even if it does not please you , Q-view it and we can maybe figure the problem out...

Just remember if you don't send Q-view , you get:

 and are sent here:

, we have

 you know...

 

jp61

Master of the Pit

★ Lifetime Premier ★

Mar 6, 2011

2,882

189

NE Ohio

• Jun 3, 2013

• #4

I think they probably turned out so well, it left him speechless.

He is using a WSM  

 

• 

Reactions: appwsmsmkr1

tennman73

Fire Starter

Dec 19, 2012

36

11

Decatur, Al

• Jun 4, 2013

• #5

Too many beers, he fell asleep on the couch. :-)

 

sqwib

Smoking Guru

OTBS Member

Sep 25, 2007

5,962

1,034

Philadelphia

• Jun 4, 2013

• #6

TNguy said:

Decided to finally do some St. Louis style ribs this afternoon. I also had half a rack of BB's that needed to be cooked so they got thrown on too.

Waiting on WSM to come to temp.
http://s267.photobucket.com/user/ja...E-4A50CE27C28C-5364-000005F64AD7100F.jpg.html

Click to expand...

Calm down guys, apparently the temp has not come up yet!!

 

tnguy

Newbie

Original poster

Thread starter

Apr 27, 2012

16

10

Nashville TN

• Jun 4, 2013

• #7

Sorry for the delay guys. Spent the most part of yesterday fishing and worked all day today and forgot to update. The BB's were the best I have cooked. Too bad it was only half a slab. The St. Louis cuts turned out tough. I don't know what happened. I had steady 225-235 temps by my BBQ Guru and did the 3-2-1 method on them with apple juice added during the foiling. Here are the pics.

BB's
http://s267.photobucket.com/user/ja...C-CC8A1524049C-5364-0000060913AC654C.jpg.html

St. Louis cut
http://s267.photobucket.com/user/ja...7-B52DC887CA98-6848-0000077AD9E60079.jpg.html

 

sqwib

Smoking Guru

OTBS Member

Sep 25, 2007

5,962

1,034

Philadelphia

• Jun 5, 2013

• #8

Well worth the wait my friend

Kudos!

 

roller

Smoking Guru

SMF Premier Member

Mar 10, 2010

6,040

57

N.E. Louisiana

• Jun 5, 2013

• #9

Nice job on the ribs..

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Jun 5, 2013

• #10

Nice looking ribs!  I know what you were doing....cheering the Lady Vols softball team on in the Softball World Series!  We have been!

Kat

 

tnguy

Newbie

Original poster

Thread starter

Apr 27, 2012

16

10

Nashville TN

• Jun 5, 2013

• #11

Yea Kat we have been watching and cheering. It was a great run, just came up a little short.

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Jun 5, 2013

• #12

TNguy said:

Yea Kat we have been watching and cheering. It was a great run, just came up a little short.

Click to expand...

AND....they bumped out THE Most unfavorite Team early on!  (evil giggle)

Kat

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Jun 5, 2013

• #13

Well now, that looks good...