Help with some Saint Louis ribs.

Discussion in 'Pork' started by brisketlover, Oct 22, 2014.

  1. brisketlover

    brisketlover Newbie

    I am still pretty new to smoking and I have been wanting to try some ribs for a while now. Just got a case of saint Louis style from a local restaurant, and I have no clue how to start. So any tips will be appreciated.
  2. chef willie

    chef willie Master of the Pit OTBS Member

    First tip....the search bar is your best friend. Most here will follow a 3-2-1 method as a 'guide' only. 3 hours in the smoker, 2 hours foiled with some juice and the last hour unfoiled to set the sauce applied at the last minutes. Everybody has their own take on doneness....fall off the bone or with a slight 'tug' to the rib. Some will do a straight 6 with no foil...or 5.5 total etc.
  3. [​IMG]   Good afternoon and welcome to the forum, from a sunny, cool and nice East Texas. Lots of great people with tons of information on just about  everything.

    Chef Willie gave you the best advice.  Decide what method your are going to use, use the search, still need help we are here.


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