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Smoking some St. Louis style ribs

post #1 of 14
Thread Starter 

Been going for a couple hours now (using applewood) misting every hour with a mixture of soco,and cherry cola will update when done! Fingers crossed X

post #2 of 14

Sounds good, don't forget the money shot. icon14.gif

post #3 of 14
Thread Starter 

Best ribs Ive ever made/eaten(again bbq here is limited in central ny lol) fall off the bone tender flavor was amazing!!! But im sure i can always find a way to improve them.I think i would have liked a more prominant smoke ring what your guys think??

 

20110717190833-1.jpg

post #4 of 14

They look great from here!!

post #5 of 14

man look great try some cherry wood sometime if you can get some

post #6 of 14

Did 6 slabs SL ribs myself this weekend.  Yours look great!  If ya want more smoke and foiled just wait longer to foil.  And by the way apple wood is my favorite although now that I am in the deep south it is not easy to get.   

post #7 of 14
Thread Starter 
Thanks for the kind words! N I will take the tips to the smoker on the next shot and see how it comes out :)
post #8 of 14

I think that smoke ring looks great, and they look delicious.  

 

I see some cartilage there, when I do what I think are St. Louis cuts, I take it to the bone on each rib.  I dunno if that's right or not.  I have seen some people who do it more to get a nice square shape, and actually, that is what I plan to do next, just to give it a shot.  I find the little ribs at the end get murdered in getting the fat ribs cooked.

 

post #9 of 14

They look great from here!

post #10 of 14
Thread Starter 
@kid creole yea this was my first attempt at doing st.louis style and the vid I had seen on youtube wasn't very instructional on the rest of the cutting but I've read the sticky on here so next time should be even better! Thanx again guys for all the comments and the tips :)sausage.gif
post #11 of 14
Quote:
Originally Posted by murph77 View Post

@kid creole yea this was my first attempt at doing st.louis style and the vid I had seen on youtube wasn't very instructional on the rest of the cutting but I've read the sticky on here so next time should be even better! Thanx again guys for all the comments and the tips :)sausage.gif


I think on some racks of ribs you have to wing it and do what you did there.  At least that's what I plan to try next time if needed.  I have gotten some racks where the last ribs on the end were an inch and a half long, lol.  

 

I really like this video.  http://www.youtube.com/watch?v=H_MGM_RRTUQ  At 40 seconds into it, he's feeling out the bones with his left hand.  It can whiz by if you're not sure of what your looking at.  It actually might not be a real good instruction video because of how good and fast he is.

 

Man, my mouth is watering after looking at those ribs again.

post #12 of 14

Looks great Murph!!

 

  Craig

post #13 of 14
Thread Starter 
Thanx Craig! N creole thanx for the link and the kind words about the ribs. My next door neighbor who prides himself on his ribswent nuts and said they melted in his mouth like butter and where better then his so needless to say I've been walkin aroundwith my head held a lil higher today lol.
post #14 of 14
Thread Starter 
Thanx Craig! N creole thanx for the link and the kind words about the ribs. My next door neighbor who prides himself on his ribswent nuts and said they melted in his mouth like butter and where better then his so needless to say I've been walkin aroundwith my head held a lil higher today lol.
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