St. Louis ribs
- Thread starter tom 178
- Start date
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Good lookin ribbies.... Did ya foil ? If so maybe not foil as long ! Pull em off sooner for some bite off the bone !
soonersmokering
Fire Starter
If you used the 3-2-1 for spares I find that's too long and results in an over tender rib. This happens especially at higher cooking temps and temperatures swings during the cook, try to stay around 225F. I've been having luck with a 3-1-1 method for my spares, but I find it a real pain to foil for only one hour... works though.
yotzee
Smoking Fanatic
That's why I quit foiling. Pain in the butt. Now I just let them cook with the door closed for a good 4 hours before I even look at them.
swoodze
Fire Starter
dave17a
Smoking Fanatic
What Sooner said. Usually 3-2 done. The last one hr. is for bark and competition. Who cares! when it is done it is done. Experiment on foil. I personally like that part and have done DR. Pepper on wrap. Got a bud that does comprtition and do not want any part of it. Do your taste. Comp is for someone elses liking, smothered in sauce and so many seasonings.Said and done. Do like Trigg's way yhough. Good recipe's.
yama1
Newbie
I use the hot and fast method. 1-1.5 hours on the grill, 300-350 1 hour in a cooler. They come out extra tender and juicy.
mpompey
Newbie
I definitely skip the foil process. 3-2-1 was where I cut my teeth on spareribs.
My process for bite off the bones is 3 hours in smoker, next 2 hours spray every
hour, last hour is for sauce.
I keep my WSM between 225 and 250. Weather been especially stable, my labor
day Spares ran at 230 straight through.
...
MP
My process for bite off the bones is 3 hours in smoker, next 2 hours spray every
hour, last hour is for sauce.
I keep my WSM between 225 and 250. Weather been especially stable, my labor
day Spares ran at 230 straight through.
...
MP
huntem
Newbie
I have two racks of St Louis ribs ready to go. Now I need to find a good rub. All these pics here just made me hungry.
5oclocksomewher
Smoking Fanatic
Jeff the owner of site, sells his recipe for a rub and sauce to help fund the operation of this site. They are awesome and so worth the price.
http://order.smoking-meat.com/jeffs-rub-recipe-and-sauce-recipe/
http://www.smokingmeatforums.com/t/156692/jeffs-rub
huntem
Newbie
5oclocksomewher
Smoking Fanatic
huntem
Newbie
jbills5
Meat Mopper
If you are set on foiling, one thing I learned was to check the ribs after about an hour in foil. What you can do is just open the foiling on one rack of ribs and give one of the bones a little tug. If it feels like it could pull out of the rib easily, your wrapping is done. You can then put back on the smoker, unwrapped, and that will tighten the ribs back up and then sauce.
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