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Marinating St. Louis spare ribs - Page 2

post #21 of 26
Quote:
Originally Posted by rweidner86 View Post

I put mustard on mine and then dry rub them from 18-24 hours. Cover them with Saran Wrap and then in foil and put in the fridge. I take them out about 2 hours before goin on the smoker. I do touch them up a bit before going on.

This time I am goin to try to sear them got and fast about 4 minutes on each side and then put into a disposable aluminum pan covered for a couple hours on indirect heat on a gas grill.( just trying something new. I usually use a smoker). Then about an hour and a half to two hours later I'll pour out the juice/fat and cover for another 30 minutes. Them take them out of the pan and put them directly on the grill for about an hour on indirect heat again and start to put my sauce on. All of this will be done at a temp of around 250-275.

Wondering what you guys think about that?

Palladini, how long do you smoke yours at 225 with out foil? And then with foil? How long does yours normally take all together?

I do the good old trusted 3 - 2 - 1 method  3 without foil,full smoke 225 degrees, 2 foiled with my special spray (80% Apple Juice, 20% apple cider vinegar and some Tabasco sauce.)  then 1 hour, sometime within that hour I will sauce them, even at times have been known to take them to the grill with it on high and a couple minutes on each side.  Mustard, I used it and then once i heard you can use honey for the glue, and it tastes so much better that way.

post #22 of 26
Do you think that my new gas grilled method will work?
post #23 of 26
Quote:
Originally Posted by rweidner86 View Post

Do you think that my new gas grilled method will work?

If you can monitor and maintain the temperature, sure it will work.  The least you you do is try this and see how it turns out.  Everything is a learning experience, especially when it comes to cooking food.

post #24 of 26
I'm thinking put one of the four burners(far left one) on medium and do everything on the right. I don't have a thermoworks or anything, so it's either open up and Check the oven temp(cheap tru temp thermometer) or just guess. Lol. I'm assuming I should put that gauge closest to where the food is and not the hot side right? Should be around 250ish?
post #25 of 26
Quote:
Originally Posted by rweidner86 View Post

I'm thinking put one of the four burners(far left one) on medium and do everything on the right. I don't have a thermoworks or anything, so it's either open up and Check the oven temp(cheap tru temp thermometer) or just guess. Lol. I'm assuming I should put that gauge closest to where the food is and not the hot side right? Should be around 250ish?

250 - 275ish is OK.  What your trying to do is an offset cook, and your on the correct heading here. Keep any temperature monitor you have close to what your cooking, on the opposite side of the burner providing the heat.  Putting it on ( the temp monitor) over heating side, well that will tell you nothing that will help you on the cooking side of the grill.  Have fun, any other question, by all means, do not be afraid to ask me or the Hundreds of other folks here will help.

post #26 of 26
I agree with keeping tabs on the cooking temperture. I use an oven thermometer by trutemp. It costs about 6 bucks at Walmart and is quite accurate. The temperature is going to fluctuate especially if you are always "peeking" at your cook. I agree with the 250-275 temp range.
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