Quick Question

Discussion in 'Pork' started by alamar, Jun 24, 2008.

  1. I did some St. Louis Style ribs a couple of weeks ago. I used the 3-2-1 method. While I used this successfully on the whole slabs before, the St. Louis Style was a little drier. Seeing that after trimming the slabs the resemble baby backs, would it be better to use the 2-2-1 method for St. Louis style to keep them moist?
  2. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    Did you put any apple juice (or other liquid) in when you foiled?
  3. richtee

    richtee Smoking Guru OTBS Member

    The 321 method needs a little modification with tight trimmed ribs, or babies. Last St. Looies I did were closer to 2.5-1.5-.5

    Warning! I no longer time my ribs... I just "know"- but that was a close ratio there.
  4. nick

    nick Meat Mopper

    I agree with Rich... when I trimmed my spares down the actual rack is really flat and not too thick. I treated them like BB's and even those cooked a lil less than 5 hours. As for the skirt and the sternum, that stayed on longer with the sternum taking a lil longer than the skirt.
  5. Yes there was plenty of mop used (mix of apple juice, pineapple juice and bourbon). The skirt turned out perfect. OK Next time I will cut the trimmed ribs down to near a 2-2-1 timing.


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