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ST LOUIS STYLE RIBS

post #1 of 18
Thread Starter 

I'm planning on doing my first St. Louis Style ribs tomorrow and am trying the 3-2-1 method and Jeff's recipe.  Any advice would be appreciated. I have a Smoking It Model 1 electric smoker.

post #2 of 18

Using Jeff's rub is a good thing.  Your smoker needs to be smoking at 235 degrees.  Other than that, if you follow the 3-2-1 time frames you will have no problem.  One way to tell if you've cook them long enough is to look at the meat "pull back."  It should be about 1/2 to 1 inch.  Good luck.

 

Richard

post #3 of 18
Yeah, I can't remember the last time it took the whole 6 hours on st louis's. Keep an eye on them as sometimes 3 2 1 is too long. BEAR55 suggestion about pullback is good. Also learn the bend test for ribs. It just cones with experience. A few cooks and you'll get it down.
post #4 of 18

Yeah, sometimes a little shorter be sure and check when foiled 

 

Gary

post #5 of 18

3-2-1 is a good starting point for your first time thru.

 

Then you will know better what modifications you might want to make to the method or if you even want to use it.

 

It may take a few tries to get the "perfect ribs" to your taste and to the taste of your family and friends.

 

Good luck and good smoking.

post #6 of 18
Thread Starter 
Quote:
Originally Posted by Bear55 View Post
 

Using Jeff's rub is a good thing.  Your smoker needs to be smoking at 235 degrees.  Other than that, if you follow the 3-2-1 time frames you will have no problem.  One way to tell if you've cook them long enough is to look at the meat "pull back."  It should be about 1/2 to 1 inch.  Good luck.

 

Richard

Thanks, very helpful, ribs were done 1/2 hour early. Tasted great !

post #7 of 18

I did some SLSSR yesterday using the 3-2-1 method. After cook time was done and ribs removed from the smoker, the ribs were a disappointment.  While they were cooked, but they were not tender like they should have been. I smoked them at 235F used brown sugar, honey, and apple juice when placed in the foil.  The ribs were on the dry side.  I'm going to do more reading and may have more questions before my next attempt.

 

AZSmokerMark

post #8 of 18
Quote:
Originally Posted by AZSmokerMark View Post
 

I did some SLSSR yesterday using the 3-2-1 method. After cook time was done and ribs removed from the smoker, the ribs were a disappointment.  While they were cooked, but they were not tender like they should have been. I smoked them at 235F used brown sugar, honey, and apple juice when placed in the foil.  The ribs were on the dry side.  I'm going to do more reading and may have more questions before my next attempt.

 

AZSmokerMark

Do you have an accurate thermometer for the chamber temp? I would bet bet it was a little low. Underdone. I do a probe test on ribs at the end to see if they are tender starting around the unfoiling stage. When a toothpick slides in like butter they are done.

post #9 of 18
Quote:
Originally Posted by timberjet View Post
 

Do you have an accurate thermometer for the chamber temp? I would bet bet it was a little low. Underdone. I do a probe test on ribs at the end to see if they are tender starting around the unfoiling stage. When a toothpick slides in like butter they are done.


This^^^^^^ underdone.

post #10 of 18
Quote:
Originally Posted by AZSmokerMark View Post
 

I did some SLSSR yesterday using the 3-2-1 method. After cook time was done and ribs removed from the smoker, the ribs were a disappointment.  While they were cooked, but they were not tender like they should have been. I smoked them at 235F used brown sugar, honey, and apple juice when placed in the foil.  The ribs were on the dry side.  I'm going to do more reading and may have more questions before my next attempt.

 

AZSmokerMark

  Check your temp gauge and make sure it is reading correctly

 

gary

post #11 of 18

Thanks for all the replies.  I have a Maverick 733 digital thermometer and it read 235-245 throughout the smoke.  I did not think to read the IT when I pulled them out of the smoker.  Lesson learned...I still have a lot to learn about smoking. I've been successful so far, but even a blind squirrel finds an acorn now and again. This is one of the best things about this site, the forums are filled with experienced and knowledgeable people willing to help without ridiculing the one asking the questions, no matter how dumb or insignificant they may be.

 

AZSmokerMark 

post #12 of 18

Oh, one other question since these are likely under done....now that they have been refrigerated (I was making them for out of town guests that will be here on Wednesday), do you think I could wrap them in foil put some more brown sugar, honey, and apple juice in the foil pouch and return them to the smoker or oven to finish cooking?

 

AZSmokerMark

post #13 of 18

I did wrap them in HD foil, put brown sugar honey and apple juice int the pouch before returning them to the smoker for another 2.5 hours.  I just took them off and they are DONE! They had that tale tell bend in the racks.  They were moist and tender, and the flavor, well, pretty darn good.  I'll serve them with some warm BBQ sauce for the out-of-towners.

 

AZSmokerMark

post #14 of 18

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post #15 of 18
How do you guys cook the extra pieces you cut off the ribs to make St Louis style? Same as the rest of the ribs?
post #16 of 18

Yeah just throw them on, keep an eye on them (Will be done quicker)  There are my snacking and sampling pieces

 

Gary

post #17 of 18
Quote:
Originally Posted by Kubs View Post

How do you guys cook the extra pieces you cut off the ribs to make St Louis style? Same as the rest of the ribs?

 

Yes...but since the pieces are smaller chunks of meat, be aware that they'll cook faster than the rack of ribs.  I don't have a general rule of thumb for cook time here...just monitor the trimmings until they get tender.  I like to save these smoked trimmings to use in baked beans, chili, etc. 

 

Red

post #18 of 18
Thanks guys!
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