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St. Louis Sunday - Page 2

post #21 of 36

How did the rib racks work out?  Would you use them again?

post #22 of 36
Thread Starter 

Brent

They do save space in the smoker. No real difference in the cooking as I could tell.  Id like other to chime in on these rib racks. 

post #23 of 36
Thread Starter 

You got it Jeff  Its the pulled pork finishing sauce located in the pork sticky. I use it for everything but aftershave. 

post #24 of 36

Does anyone put B-B-Q sauce on the ribs during the last hour of the 3-2-1 method?  I am going to do the 3-2-1 this Memorial Day weekend and I want them to be good.

post #25 of 36
Quote:
Originally Posted by billhilla View Post

Does anyone put B-B-Q sauce on the ribs during the last hour of the 3-2-1 method?  I am going to do the 3-2-1 this Memorial Day weekend and I want them to be good.

I haven't tried it yet, but personally I would. I love saucy, sloppy ribs. I would use your foiling juice, thicken it into a sauce and use that as the glaze.
post #26 of 36

looks fantastic!  Great job!  Last time I did ribs I hung them from bacon hooks, lol!  They turned out great!

 

http://www.smokingmeatforums.com/t/134891/spare-ribs-ala-belly-style

 

What part of DFW are you from?  I'm in Fort Worth.

post #27 of 36
Thread Starter 

Thanks Pops.  I have a home on some land in Johnson County and a Condo at the old Texas and Pacific Railroad building downtown FW.  Come by sometime. Brewskis are on me. 

post #28 of 36
Thread Starter 

Billhilla

To sauce or not to sauce. You will get a 1000 opinions and none are the correct answer for you and your family and friends that you're feeding.

My folks like them "dry"  sauce on the side. But I also appreciate a good sticky rib with the sauce baked on.  The answer to your question is your own opinion.

Good luck with the ribs.  Please post the progress.

As for me, since I cook almost  every weekend I've been told I can take the holiday off and let others do the cooking.  So i'll be keeping a watchful eye on this site.  ....Cooking vicariously through others here.   b

post #29 of 36
I just picked up 5 racks of St. Louis and 5 racks of BB. I'll be trying out using the SOFLQUE PB Finishing Sauce.
post #30 of 36

TomC, IMOA, baby back go with 2-2-1. Good luck, I'm doing the same tomorrow!

post #31 of 36
Thread Starter 

I agree with you Spinnaker. Baby Back Ribs should go: 

 

2 hours in the smoke

2 hours wrapped in foil on the smoker

1 hour unwrapped in the smoker. 

 

I dont do baby back often enough. ....Too many family members to feed on our Sundays. 

Brian

post #32 of 36
Thread Starter 

Tom C

Please show us your progress on those 10 racks.  Thats a lot of ribs my friend.  Must be one heck of a party! Brian

 


42.gif Many thanks to all those brave men and women and their families for the sacrifices made and loyalty they have exhibited for this wonderful nation. 

May God bless them all and The United States of AmericaPDT_Armataz_01_37.gif

 

post #33 of 36

Maybe a dumb question, but here goes:  Why do St. Louis ribs need to cook an extra hour over baby backs? (3-2-1 vs 2-2-1)

post #34 of 36

Someone could have a better technical reason, but I believe because spares (St. Louis style) have more meat than baby backs, they require a longer cooking time in order to allow for an optimal penetration of the meat.

post #35 of 36

I would have to agree with Granfallon as they have more meat/fat.

post #36 of 36

Oh i agree with BD on the sauce on getting alot of different opinions on that. I used to sauce them the last hour, but now I just leave them dry and let people add sauce if they want.

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