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St. Louis style ribs

post #1 of 5
Thread Starter 

Going to smoke some St. Louis style ribs Sun I have always smoked BB marinating in apple cider and garlic over night adding rub the next morning and let come up to room temp. Then smoking doing a 3,2,1 . Does anyone have any tips figuring 225 to 235 smoking with apple chips is it good to let rest being it's thicker 6 lb not sure how long around 6 7hrs? Also I seen a notice

hope I am posting in the right spot E-man Meat Smokers Forum. Any input would be really appreciated.

 

 

Steve

post #2 of 5
Huh??
Dude, just relax and do what you know. 3-2-1 will get you fall off the bone tender ribs at those temps, which is in the ballpark. Everyone will like them, and if you want a different texture next time play with the time in the foil as that's the part that tenderizes them the most. Most importantly relax, have fun and enjoy your guests.
post #3 of 5
Quote:
Originally Posted by Mdboatbum View Post

Huh??
Dude, just relax and do what you know. 3-2-1 will get you fall off the bone tender ribs at those temps, which is in the ballpark. Everyone will like them, and if you want a different texture next time play with the time in the foil as that's the part that tenderizes them the most. Most importantly relax, have fun and enjoy your guests.

yeahthat.gif Sounds like you're on the way to having some tasty ribs. Do what you know.
post #4 of 5

You'll be fine ,Steve. @ 225*F , 6hrs. is sufficient :

  Watch for 'pull back' , and

 

 the 'bend test'

 

You should have good bite off the bone , delicious Slabs.

 

Have fun and . . .

post #5 of 5

yeahthat.gif some fine looking ribs there.....now I'm hungry

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