St. Louis Spare Feast - w/ QView

Discussion in 'Pork' started by bwarbiany, Oct 13, 2013.

  1. Would love to get some thoughts from the experienced folks on here. My 3-2-1's (process and pics below) were experiencing MAJOR pullback when I unfoiled them. Still, I put them on for an hour more. Spares were about 3 lbs per slab, which I understand can be small for St. Louis cut, so I'm not sure if I overcooked and should have gone for 2-2-1 instead.

    Thoughts? Either way, they still got rave reviews.

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    My wife was at the store with clear instructions. "Bring home 2 slabs of St. Louis spare ribs - it's probably more than we need, but we'll have leftovers."

    Here's what came home:


    Six slabs, two packs. Oh well.  Time to have people over!

    I froze one pack, but took the three slabs from the other for the smoke. Made a simple homemade rub (4 tbsp turbinado sugar, 2 tbsp each of SPOG, 2 tbsp paprika, 2 tsp ancho, 2 tsp chipotle) and put them on with a bit of hickory chunks and apple chips.


    Oh, and here's why we don't trust our smoker thermometers, folks!


    Just put on.


    I'm a newb, so I figured I should try both Eric's wet-to-dry and the 3-2-1 method. 2 hours in, I dumped the water from the pan, and 3 hours in, I foiled 2 of the slabs (leaving 1 nekkid) so I could compare 3-2-1 to no foil at all.


    Here's the unfoiled slab after 5 hours.


    And the 3-2-1's right after coming out of the foil.


    I left both on unfoiled for another hour, stopping halfway through to sauce them with some Sweet Baby Ray's. Here they are out of the smoker and resting.


    Portioned and plated. 3-2-1 first, followed by the naked:



    And the rest of the feast!

     
    disco likes this.
  2. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    The only thing that would make this meal better would be if I was invited. Very nice.

    Which method did you prefer.

    Disco
     
  3. I liked the 3-2-1. I think I got better pull-back, which let the meat shrunk into a more compact but thicker shape. You can see in the pics that the foiled rack looks meatier than the unfoiled.

    When I smoke the other pack, I'll do it again but try too select the thickest of the three slabs to go naked to confirm that theory.
     

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