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St. Louis Style Ribs

post #1 of 14
Thread Starter 


Wife has some friends from work coming over so I'm doing my favorite go to BBQ...Ribs!!! I'm a huge fan of fall off the bone ribs so I stick religiously to the 3-2-1 or 2-2-1 approach. It may not win any competitions but they are pretty hard to beat!
post #2 of 14

wife having friends over ?

you should get a stick burner that you need to monitor at every second 

post #3 of 14

You have to love the 3-2-1. I hope you post a picture of the finished ribs!

 

Disco

post #4 of 14
Thread Starter 
LOL! I know what you mean. I have a history of having white knuckle cooks when we have people coming over. I do ribs more than anything else but I'm sure something will happen😳
post #5 of 14
Thread Starter 
I don't know about you guys but I first started doing ribs with baby backs, but have switched my preference to spare ribs. I think they taste just as good if not a little better, and they are a little cheaper.
post #6 of 14
Thread Starter 
Anyone got any killer coleslaw recipe's? I keep wanting to try making my own but end up always going to the store to get it, which never seems to impress me.
post #7 of 14
Quote:
Originally Posted by Missourismoker View Post

I don't know about you guys but I first started doing ribs with baby backs, but have switched my preference to spare ribs. I think they taste just as good if not a little better, and they are a little cheaper.

I prefer spare ribs but She Who Must Be Obeyed likes back ribs so I am doomed to both!

 

Disco

post #8 of 14
Thread Starter 
Here is a 3-2-1 question. When it comes time to wrap the ribs, do you put them all in a foil pan, then cover or do you wrap individually? I have always wrapped individually, but If doing too many racks I fill up my cooking surface and I think it chokes the airflow of the egg. I have noticed I have better results if cooking a lesser amount where thereis still a decent amount of space between the racks. I suppose I could look into getting a double decker rack, but I had heard some people will just put all the ribs in a foil pan and cover. I have just always been hesitant to change it up. Your thoughts??
post #9 of 14

i use a foil pan as long as it's not over crowded 

post #10 of 14
Quote:
Originally Posted by Missourismoker View Post

Here is a 3-2-1 question. When it comes time to wrap the ribs, do you put them all in a foil pan, then cover or do you wrap individually? I have always wrapped individually, but If doing too many racks I fill up my cooking surface and I think it chokes the airflow of the egg. I have noticed I have better results if cooking a lesser amount where thereis still a decent amount of space between the racks. I suppose I could look into getting a double decker rack, but I had heard some people will just put all the ribs in a foil pan and cover. I have just always been hesitant to change it up. Your thoughts??

I usually use the foil pan I have underneath them that catches all their juices. Honestly if you are doing a bunch of racks and you are going to foil you might as well do that stage in the oven in the biggest pans you can fit them in. Don't have to worry about monitoring temp and you can probably fit a larger pan in the oven than you could on the smoker. And you wouldn't have to waste all that foil.
post #11 of 14
Quote:
Originally Posted by worktogthr View Post


I usually use the foil pan I have underneath them that catches all their juices. Honestly if you are doing a bunch of racks and you are going to foil you might as well do that stage in the oven in the biggest pans you can fit them in. Don't have to worry about monitoring temp and you can probably fit a larger pan in the oven than you could on the smoker. And you wouldn't have to waste all that foil.

Now that is some solid advice right there. I was going to say the same thing.

post #12 of 14
Love spares i gotta say. Doing 2 tonight for the games.
post #13 of 14

By the way, Spares are way better in my opinion. I love CSR's even better. Even though they are not really ribs.

post #14 of 14

Buttermilk Coleslaw
I can’t have a summer barbecue without this buttermilk coleslaw on the menu.  I absolutely love the flavors of the spicy Dijon mustard combined with the tang of the cider vinegar and buttermilk, and the sweetness of the brown sugar and the secret ingredient – celery salt.  The colors of the green and purple cabbage with the orange carrots look so pretty on the table.  When you make my pulled-pork barbecue, be sure to make this coleslaw and serve them together on a bun.

½ cup mayonnaise
1½ tablespoons Dijon mustard
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
2 tablespoons buttermilk
½ teaspoon celery salt
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 cups finely shredded green cabbage (about ½ head)
4 cups finely shredded purple cabbage (about ½ head)
2 large carrots, grated

  I JUST BUY PRE MADE COLESLAW !!!!!!!

 

Goliath

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