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St Louis Rib- First time!

post #1 of 13
Thread Starter 

Going to be smoking 3 racks of St Louis ribs this weekend.  First time ever smoking.  I got the MES30 and the AMNPS as well.  I have been looking around the forums and seem to have a pretty good grasp on temp, rub, and 3-2-1 method.

 

Couple quick questions...

 

I have seen that some use the 2-2-1 method with St Louis ribs. Is this recommended or should I stick with the 3-2-1 method?

 

I have also seen that someone posted to add Jack Daniels when you wrap them up.  Better than apple juice or should I use both?  

 

Thanks for all the info already.  This forum is great and full of knowledge.  Looking forward to my first smoke (nervous!) and then the sky is the limit.

 

Thanks!

Chris 

post #2 of 13
Quote:
Originally Posted by Mook07 View Post
 

Going to be smoking 3 racks of St Louis ribs this weekend.  First time ever smoking.  I got the MES30 and the AMNPS as well.  I have been looking around the forums and seem to have a pretty good grasp on temp, rub, and 3-2-1 method.

 

Couple quick questions...

 

I have seen that some use the 2-2-1 method with St Louis ribs. Is this recommended or should I stick with the 3-2-1 method?

 

I have also seen that someone posted to add Jack Daniels when you wrap them up.  Better than apple juice or should I use both?

 

Thanks for all the info already.  This forum is great and full of knowledge.  Looking forward to my first smoke (nervous!) and then the sky is the limit.

 

Thanks!

Chris

 

If I wrap my St. Louis spares, I'll go with a modified 3-2-1, shortening the amount of time in the foil.  2 hours is just too long in my opinion.

 

Couple of things to note.   First, 321 and 221 are just guidelines of sorts.   Actual times will depend on any number of factors.

 

Secondly, if this is your first time using the AMNPS with the MES, you might try a practice run with it before throwing any meat on.     For some people, the AMNPS just flat out works with no problems, but for other's, it's a trial and error processes to get it working correctly. 

post #3 of 13

As for the timings its all about how you want to serve t hem...if you want super tender and fall off the bone...go closer to the 6 hours. if you want tender but firm you can shoot for closer to 5 hours using 2-2-1. That's my preference.

 

I would do a mixture of apple juice and jack...sweet and smokey:) But again its all a matter of your taste

post #4 of 13
Thread Starter 
Thanks guys! I also like the tender but firm as well. Trial and error seems like it will happen until I learn the smoker and the meats.

Thanks again for the advice!
post #5 of 13
Quote:
Originally Posted by Mook07 View Post

Thanks guys! I also like the tender but firm as well. Trial and error seems like it will happen until I learn the smoker and the meats.

Thanks again for the advice!

 

You're welcome.   Just an FYI, more time in the foil = more tender ribs, to the point that if they are foiled for too long, they will get mushy.

post #6 of 13
Ditto on demos,
If you want a tug don't foil more than 45 min to one hour
post #7 of 13
No liquid needed for the foil save the jack for a glaze.
Start building your glaze after a one hour foil. After the glaze is done toss the ribs on a grill direct heat for a minute or two each side. The char is awesome.trust me
post #8 of 13
Thread Starter 

They have been on for about an hour and the AMPS is good at first but then goes out.  I removed the chip tray which helped and the loader so we will see if it stays lit this time.  Any more suggestions?  here is what they looked like when I first put them on.

 

 

post #9 of 13
Thread Starter 
post #10 of 13
Thread Starter 
post #11 of 13
Quote:
Originally Posted by Mook07 View Post

 

 

Looking great !   Did you stick a toothpick into them to see if they are done ??  Or try the "Bend" test ?

post #12 of 13

Toothpick or bend test?

 

Either or works!

post #13 of 13
Thread Starter 
I used the bend test. They turned out great! Pretty much all gone but got a pic before they are all gone.
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