Another St louis from bbally's tutorial..

Discussion in 'Pork' started by pit 4 brains, Jan 24, 2010.

  1. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Got these in the drum now. Didn't take any qview of the cut up since i couldn't find my q-cam. Located it just before puttin the ribs in the drum so I figured I'd give ya'll a peek..



    Humming along...
     
  2. bbally

    bbally Master of the Pit OTBS Member

    Don't lose the Q cam I want to see how they finish. Watch those temps.
     
  3. fire it up

    fire it up Smoking Guru OTBS Member

    So what exactly is done different using the "bbally" way?
    I know it is supposed to reduce or eliminate pull back but are you trimming the spares in any particularly different way compared to previous smokes?
     
  4. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    I never knew how to do St Louis style before. I always have cooked back ribs and left the spares alone. I'm startin to like the spares when they are trimmed up and i love the riblets on the end..

    Semper Fi brother..
     
  5. bbally

    bbally Master of the Pit OTBS Member

    Riblets go good with beer and the smoke from the cooker. You can eat while the st louis finish!

    Back atcha devil dog!
     
  6. eaglewing

    eaglewing Smoking Fanatic SMF Premier Member

    GOOD JOB OF CUTTING!!! [​IMG]

    I'll be waiting for those finished Qviews


    I lost those pics of me cutting mine, I don't know where they went... or maybe I just dreamed I took them... [​IMG]
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now thats a good tutorial if you trim. I like mine untrimmed and just rub them and throw them onto the smoker as is.
     
  8. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    First basting w/ some aplle juice / acv mix..
     
  9. eaglewing

    eaglewing Smoking Fanatic SMF Premier Member

    mmm mmm good
     
  10. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Thta's a great in-progress pic, good looking trim and appealing to the eye and taste buds. Congrats.
     
  11. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    That pic there should help the newbies cut out a St. Louis style with ease.....nice job.
     
  12. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Ok, in to the foil for a couple hours..


    Did I happen to mention that I have a couple racks of beef back ribs on the second shelf...
     
  13. bbally

    bbally Master of the Pit OTBS Member

    Freakin nice work, excellent smoke
     
  14. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great Looking Ribs...[​IMG]
     
  15. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Out of the foil, finishing sauce applied and back in the smoke for about an hour. I got a lotta pullback from one rack. The other seems fine.. Temp up to 235 to 245... Left the beef ribs in the foil to cover the coals.. They should be ok
     
  16. desertlites

    desertlites Master of the Pit OTBS Member

    Very nice looking ribs Pete-and pics,after the last few days it sure is nice to have some sun again huh?still cleaning up the damage here but do have snacks on the drum.
     
  17. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Hey Bob, I was wondering if you swam out of that alright.. Great rain, I got a bit over 4 inches here..

    Ribs came out good.. I won't use any butter in my sauce anymore. The beef ribs were bare of meat so I didn't qview them. Maybe should not have cooked them so long? I dunno, not a big fan of the beef ribs I get here...
     
  18. jak757

    jak757 Smoking Fanatic Group Lead

    Great looking ribs!
     
  19. eaglewing

    eaglewing Smoking Fanatic SMF Premier Member

    Everything looks FINE!!! good job
     

Share This Page