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First time smoking St. Louis style ribs

post #1 of 15
Thread Starter 
Got three racks of St. Louis ribs today. Seasoned them up. Planning on starting them off tomorrow around 10. Gonna try out the 3-2-1 method. Wish me luck.
post #2 of 15
Hey Jord,

I've smoked to many ribs to remember and here's one thing I can tell you from dozens, and dozens of racks of experience. St. Louis ribs are more like 2-2-1. The 3-2-1 is a bit long and better for fattier baby backs IMHO.

When I smoke my ribs using the 2-2-1 method I smoke them around 225-240 and 2-2-1 has always worked on St. Louis style ribs.
Both on a offset and a electric smoker.

Good luck and keep us updated.

Hillbillyrockstar
post #3 of 15
Thread Starter 
Sweet. Thanks for the info!
post #4 of 15
No problem. I've even used a 3-1-1 method for real tender ribs when my guests are really into that. I like them tender but not fall apart so the 2-2-1 has always worked for me.

After 2 hours unwrap them and check the pullback on them. That's how I always do it. If you have decent pull back your alright. If you don't wrap em back up and put them back on for another hour.
post #5 of 15

Let us know how they turn out and don't forget the Q/view too.

post #6 of 15
Thread Starter 
. About 1hour in
post #7 of 15
Looking good!
post #8 of 15

Did you buy them as St. Louis, as on youtube there's videos showing how to trim them up yourself.  Save a few bucks that way.

post #9 of 15
Thread Starter 
Just wrapped them in foil with a little Jack Daniels. They look amazing!
post #10 of 15
Thread Starter 
I bought them already St Louis style. I pulled the membrane off the back before I seasoned them up. I think they were $3.99 a pound.
post #11 of 15
Thread Starter 
. Fabulous! Not fall off the bone tender but just right. Thanks for the advise.
post #12 of 15

:Looks-Great:

post #13 of 15
Nice job icon14.gif. Bet they were tasty.... WHB
post #14 of 15
Those look good! How long they end up taking you? What temp did you smoke them on?
post #15 of 15
Thread Starter 
I did the 2-2-1 at 225. I used Hickory and Apple wood. When I wrapped them in foil I put some Jack Daniels in with the ribs. They were juicy and tasty. Thanks for the help
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