Second Run on St. Louis Style Ribs with QView

Discussion in 'Pork' started by smokefever, Feb 28, 2015.

  1. smokefever

    smokefever Smoking Fanatic

    Good morning everyone, its great to be back!!

    I picked up a couple racks of St Louis Style Spareribs at BJ's the other day.  Rubbed them up when I got home with a brown sugar based rub (salt, pepper, granulated garlic, onion powder, chipotle chili powder, paprika and a few other things).  I let them rest in the fridge overnight and could not WAIT to fire up the smoker.

    It's been snowing like crazy here the last couple of weeks and my kids have been dropping hints for ribs, so I decided I couldnt let a little snow get in the way of fulfilling their (and mine) wish  [​IMG]

    I got the smoker up to temp, decided to run a little hotter than I usually do for baby backs so I kept it at 275 throughout the cook.  I  never foil my ribs during the cooking process, just while they are soaking up all that rub in the fridge.

    These ribs were done fairly quick, 4 hours straight with no peeking whatsoever.  I usually make my own bbq sauce, but decided I would just use some Jack Daniels Honey Smokehouse BBQ Sauce. 

    I cant say enough how much I love smoking in my Kamado Grill.  The results every single time are exactly what I had expected.  It produces the most tender, moist Q I have ever had.  Still have quite a few things to learn and will definitely be doing more experimenting in the future.  This cook was a huge success and most importantly, no leftovers!!!

    Thanks for lookin y'all
    aceoky, gary s and waterinholebrew like this.
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Nice job on the ribs,wish I could get back into my shed, I have 18lbs. of cheese I want to smoke.
  3. Nice Job, your ribs look great. The more you smoke the easier it gets. You get comfortable with your smoker and learn all the little things that make for some great food.  [​IMG]

  4. smokefever

    smokefever Smoking Fanatic

    Thanks Tropics, that is one thing I havent attempted yet but would love to do!
    I've definitely come a long way since using my Chargriller Offset.  No better feeling than to be able to control a long cook and be able to turn out food that everyone talks about.  [​IMG]
  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Those ribs look delicious...very nicely done!!  [​IMG]


  6. smokefever

    smokefever Smoking Fanatic

    Thanks Red, I'll take that coming from you any day of the week!!  [​IMG]
  7. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking ribs!:drool
  8. one eyed jack

    one eyed jack Master of the Pit

    Great looking racks!  Excellent looking glaze.  [​IMG]
  9. smokefever

    smokefever Smoking Fanatic

    Thanks guys, much appreciated!!
  10. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice smoke SF, very nice ! Them ribs look real tasty to me ! Thumbs Up

  11. smokefever

    smokefever Smoking Fanatic

    Thanks WHB!!  I have always smoked Baby Backs for fear of there being too much fat on Spareribs.  I've had some before at my dads that were just full of fat.  Got a really good product at the store I guess, no complaints whatsoever.
  12. texasrob

    texasrob Fire Starter

    Looks fantastic! I'm getting the urge to do some spares and baby backs!

  13. timberjet

    timberjet Master of the Pit

    Man oh man them ribs look great!
  14. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Those look incredible!!!! Great smoke! That glazed look from the saucing is drool inducing haha
  15. texasrob

    texasrob Fire Starter


    Just a quick question....did you let the ribs rest for a bit and then brush the sauce to them? I was just wondering if you added anything to the sauce to get that "glaze" on the ribs, they look amazing! Great work!

  16. aceoky

    aceoky Smoking Fanatic

    Really some tasty looking ribs!

  17. smokefever

    smokefever Smoking Fanatic

    Thanks Rob, they are definitely one of my favorite things to smoke!!
    Thank you Timber  ;)
    Thank you very much, I love the way bbq sauce gets that glaze texture  [​IMG]
    Hey Rob,  I never let my ribs rest before saucing them.  I dont foil them either.  I just keep them on the smoker, no peeking, until its time for sauce.  I put down a base layer of sauce on both sides, let them go for about 10 minutes and then sauce them again on each side.  I go a little heavy on the sauce so it becomes thick and gooey.
    Thank you very much, they didnt last long thats for sure!
  18. I think the higher temp helped render some more of the fat. The first time I smoked st Louis style ribs, they were quite greasy, had to grill then a little at the end to render more fat off of them.
  19. stickyfingers

    stickyfingers Smoking Fanatic

    Man oh man those look good!!! Just made me so hungry!!
  20. Those do look good. I've not been able to work up the courage to go without foiling them.

Share This Page