It's been a while since I smoked ribs, and it was great weather for it yesterday so I got out the Horizon 16" and picked up some spare ribs. Only when I unpacked them I realized they had been trimmed as St Louis style. No problem, I cooked the rib tips separately and decided to make my first St. Louis ribs.
Two nice, meaty racks from the Original Steer Market here in Portland.
I made up a fresh batch of Jeff's famous rubs and coated both sides:
Now, it's been a cold, wet winter here but I had buttoned down my smoker in the garage and it wintered pretty well. Here's the link to my detailed review of the Horizon 16": http://www.smokingmeatforums.com/t/106049/horizon-classic-16-smoker-review
Going with Royal Oak brand. I had just enough cherry chunks left for today.
Got the fire up and going, notice the steady thin blue smoke:
Now, I ended up doing these 3 hours on the grill, 1.5 hours in foil, and then about an extra hour with a little sauce basting just to finish them off. Went with Jeff's classic sauce. Here they are resting:
Our guests made some fresh bread and coleslaw, and I made some of my pork brisket beans. Basically they're baked beans with some chopped up smoked pork brisket I had in the freezer, recipe here: http://www.smokingmeatforums.com/t/109951/smoked-pork-brisket
Couple of close-up looks at the ribs. The bark was nice and caramelized.
I think this is an end piece, pretty meaty for spares, but who's complaining?
Overall I was pleased with the outcome having not done this cut before. That wraps it up, thanks for stopping by!