Found some St. Louis style ribs on sale at the local grocery store. I have been excited about trying some ribs but wanted to get used to my smoker before trying the hard stuff. I bought Jeff's book for myself and have been snooping around this sight for about a month now, so after about a dozen smokes I thought I would try the ribs..
I mixed up some BigBald BBQ rub from the book and rubbed it all over the rack. I got the smoker going on hickory and cherry and tossed them on..
Tried my hardest to keep the temp between 225-240 but with this un-modded smoke hollow, the best I could do was keep it between 210-255 burning only wood :( Let them smoke for 3 hours and tossed them into the foil..
I mixed up some of J.J's foiling juice for these beauties!
I let them cook in the oven at 240* for 1.5 hours to save smoke wood. **My reasoning behind the 1.5 hours was from my research on here about getting mushy meat when you go for 2 hours in foil, and I like a little bite/chew to my ribs**
I removed them from the foil and back onto a 240* smoker!
Let them cook for another 1.5 hours between 215-250.. Smothered on some Sweet Baby Rays the last 15min. and pulled them off.
And after all this work, they were almost inedible they were so tough!! I loved the flavor but the wife and kids said it was way to hot.. But I couldn't enjoy the flavor because I literally had to rip and tug the meat.. Does the last 30min in foil make that big of a difference? Any insight and advice will be greatly appreciated!