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Smoking my first rack of St. Louis ribs...

post #1 of 10
Thread Starter 
...and I need some bad advice so I'll have someone to blame if they don't turn out.

Thanks in advance to all those willing to throw themselves on this finger-pointing grenade. biggrin.gif
post #2 of 10

Check out the 3-2-1 method.

 

3 hours on the grate, 2 hours in foil with some liquid, 1 hour back on the grate.

 

There are hundreds of recipes & techniques for smoking ribs.

 

The 3-2-1 is the easiest.

 

Al

post #3 of 10
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

Check out the 3-2-1 method.

3 hours on the grate, 2 hours in foil with some liquid, 1 hour back on the grate.

There are hundreds of recipes & techniques for smoking ribs.

The 3-2-1 is the easiest.

Al

Too late, I already made them and they turned out delicious. Besides, what you give above is good advice. I was looking for bad advice. I mean...how in the world would I be able to blame you for anything that went wrong when you gave me a time-tested, nearly idiot-proof method? biggrin.gif
post #4 of 10
Thread Starter 

BTW, here is what the results after 6 hours at 215-250 (it was cool and breezy yesterday, and the temperature fluctuated a lot between those two points) looked like:

 

 

Given how juicy and fall-off-the-bone tender they were I'm really questioning the value of the 2-hours-in-foil portion of the 3-2-1 method.

post #5 of 10

Nice bones.  Happy it worked out.

Lots of folks on the site debate the foil part.  Sometimes I do and then I don't. One thing for sure. If you follow 321 at 225 you will always get a pretty good St. Lou  rib. "Monkey" around with it to see which way you prefer. 

What did you use for rub? I like the color. B

post #6 of 10
Thread Starter 
I stayed pretty basic for the rub:

1 tsp kosher salt
1 tbsp black pepper
1 tbsp paprika
1 tbsp onion powder
1 tbsp garlic powder
1 tsp cayenne
1 tsp cumin
2 tbsp brown sugar

Then a good spritz of apple juice once every hour. I also kept no more than one chunk of mesquite in the pan at a time, which made the smoke flavor a bit on the subtle side. Overall I liked the results, though I think I'll trim some of the fat off next time.
Edited by DParker - 10/12/16 at 6:03am
post #7 of 10
They looked like they turned out good! Great first try icon14.gif
As far as rub I like using John Henry's summer peach rub on my ribs.
post #8 of 10
Tasty looking ribs! I prefer no foil personally,but I suggest people experiment with half racks and compare to find there preferred style same with sauce and different rubs. The times are also just a guideline and not set in stone a little practice and you will dial into what you like. Now I need to find that summer peach rub I need to try it!
post #9 of 10
Thread Starter 
Thanks. I picked up a bag of play sand tonight that I plan to put in the water pan for my next smoke in an attempt to stabilze the temps a bit. I'm hoping it will at least keep the swings lower than 20 degrees in either direction.
post #10 of 10
Quote:
Originally Posted by DParker View Post

Thanks. I picked up a bag of play sand tonight that I plan to put in the water pan for my next smoke in an attempt to stabilze the temps a bit. I'm hoping it will at least keep the swings lower than 20 degrees in either direction.


The sand works great  b

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