St. Louis Ribs w/ Q-View

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psax88

Fire Starter
Original poster
May 9, 2015
33
32
Boston, MA
Good day fellow smoke enthusiasts,

Just bought an A-Maze-N 12" tube smoker, and am trying out my first smoke with it today! I've decided to go with a big ol' rack of St. Louis ribs. My hope is to have these babies as tender and juicy as a 20 year old girl's you-know-what after she's gone a month without any activity. Okay, perhaps that was going a little far, but that's how excited I am right now!

Anyways, I'll be updating y'all as the hours go on and the ribs are smoking away. In the meantime, I'll give you guys a breakdown of my rub, with some pre-smoke pictures!

Big Paul's Rib Rub (Makes enough for 2 racks of ribs):

1 Cup - Dark Brown Sugar

1/2 Cup - Paprika

2-1/2 TBS - Course Black Pepper

1-1/2 tsp - Chili Powder

1-1/2 TBS - Garlic Powder

1-1/2 TBS - Onion Powder

1 tsp - Cayenne Pepper

2 TBS - Course Kosher Salt

Note: It is imperative that you use course ground pepper and salt in order to achieve the optimal texture!

So, last night I removed the membrane from the ribs, and set them up boney side-up. Then I lathered these babies up with some spicy brown mustard like I was rubbing lotion on a hot babe at the beach. Then sprinkled on the rub on there and let it sit for about 10 mins till the rub was damp. Then I gently flipped the rack over and repeated this step. Once the rub was damp, I wrapped the rack up with foil, and let it sit in the fridge overnight.

Here it is, two 5lb racks that could rival those of Carmen Electra:


Here's about what they looked like right before wrapping them to soak in those flavors overnight:


And here they are now, ready to get smoked like a fat bong on a saturday afternoon:


I'll post some pics in a little while once these bad boys have had a chance to smoke for a bit
 
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Reactions: drlchi
Oh yeah, for those of you wondering I'm using a MES30 for my smoker. I'm loading the wood chip tray with maple chips, and filled the tube smoker with a mix of hickory and cherry pellets.
 
Alright everyone, first update. About 2.5 hours into the smoke, here's the ribs. I'm going to wrap them in a sprayed foil pretty soon. Doing the 3-2-1 method because the lady likes them fall off the bone.


 
Nice Looking Ribs, Looks Pretty Tasty   
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Gary
 
You're a Dirty Ole Man , tender as a young Girl's what ? That's supposed to be a Baby's Butt  , and What is a Fat Bong  
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 . Need to watch you . . .
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Anyhow , your Ribs looked great , Bong or not . . .
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 .

Have fun and . . .
 
Haha sorry for all the vulgarity. Was trying a little too hard to be humorous I suppose. Also, Just want to let the record show that I'm 27 so referencing a 20 year old's unmentionables is slightly less creepy when put into that context (I'm assuming you thought I was like 40 or something).

I'll be a little less offensive on my future postings.
 
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