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What? NO BUTT?

post #1 of 7
Thread Starter 
Nope! Not this weekend! Still munchin in the two butts we smoked last weekend...

But I had to smoke somethin'! It's who I am! So I headed down to the chef store late this morning and picked up 15lbs of spare ribs!


With prices like this how could I not!



St. Louis'd them, got with mustard and rubbed 'em down with a more savory rub blend then I use for my butts. Fired up the smoker with a blend of pecan, peach and cherry chunks and sent my pretty ribs in, just about an hour ago.

The ribs I did last weekend were awesome, but I smoked them bone side down, this time I have them meat side down and I do not have the sand pan in my vertical smoker. Temp is right around 260. I dressed the excess skirts I trimmed off the same way but also added a bit of my sweeter rub to them. I'll be doing the 2-2-1 as I did last weekend. I loved the result; having a nice, clean bit off the bone without being the mushy and falling off the bone. To me, that's not cooking ribs to eat ribs, that's cooking ribs so you can use the meat for like a stew or something (might as well cook it in a crockpot... EWWW)

How do you normally lay down your ribs in the smoker?
post #2 of 7

I put bone down, I also use 3-2-1 on St Louis, 2-2-1 is for baby backs

post #3 of 7
Quote:
Originally Posted by RdKnB View Post

I put bone down, I also use 3-2-1 on St Louis, 2-2-1 is for baby backs

what he said! ditto

post #4 of 7
Thread Starter 
Yea, figured I was taking a chance on the meat side down... 3-2-1, even with SL style, for me, in the past a has resulted in to an overdone rib. It was good, but you couldn't eat it as a rib. It required a fork because the meat would just slide right off the bone.
post #5 of 7
Thread Starter 

Brought em in to wrap! Hope I didn't destroy them by laying em face down!

Went through the fridge and found a tube (??) of ground chicken breast that needed to be used by 8/28 (where does the big guy find this crap; smelled so gross) so I made burgers out of it, wrapped a rack in foil and plopped them on and stuck them in the smoker, too...
post #6 of 7
Quote:
Originally Posted by smokeusum View Post

Yea, figured I was taking a chance on the meat side down... 3-2-1, even with SL style, for me, in the past a has resulted in to an overdone rib. It was good, but you couldn't eat it as a rib. It required a fork because the meat would just slide right off the bone.
I havent done st louis style in a while but I just went through my logs. I also seem to like the 5 hour cook with S.louis style. I dont foil. . I just lay bone down , last hour ill flip to crispy up the meater side (atleast on the uds I did thr last time I cooked them ) I like the pull of the bone myself
;)
post #7 of 7
Thread Starter 
Quote:
Originally Posted by webowabo View Post

I havent done st louis style in a while but I just went through my logs. I also seem to like the 5 hour cook with S.louis style. I dont foil. . I just lay bone down , last hour ill flip to crispy up the meater side (atleast on the uds I did thr last time I cooked them ) I like the pull of the bone myself
;)

Yep yep... You can't do aff the bone ribs in comp... And although that's a pie in the sky dream, I am hugely competitive by nature, so it is a goal ;)
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