- Dec 27, 2023
- 22
- 13
OK yes I have saw those in the store. Are those baby back or not?Get some St Louis cut ribs.
Jim
No totally different cut, Baby backs take a little less time and might not be as forgiving.OK yes I have saw those in the store. Are those baby back or not?
Gotcha so first time I should do st Louis. Rub down with mustard and my dry rub seasoning? How long should I leave in my MES?No totally different cut, Baby backs take a little less time and might not be as forgiving.
depends on temp, I would look at the thread that JLeonard posted above and follow what crankybuzzard mentioned about when done. Some do the 3-2-1 method which is 3 hours unwrapped, 2 hours wrapped in foil with some liquid, sauce (if wanted) and finish for one hour unwrapped. You also have to take into consideration how you prefer them when done. For me I like fall off the bone so that is longer and finish temp of roughly 205. Do less time and finish temp if you like a small tug off the bone bite.Gotcha so first time I should do st Louis. Rub down with mustard and my dry rub seasoning? How long should I leave in my MES?
me too, I bought and smoked a 3 pack of BB from Costco a while ago. I appreciated that they removed the membrane. The left overs are frozen/vac packed for a quick sous vide to eat any day.Bought a rack of spare ribs yesterday to try Jeff's Original Rub on for the first time. Man, this thread is making me hungry!
I know what ya mean......Kroger is a stop on my way home. Already primed my son for ribs tomorrow!Bought a rack of spare ribs yesterday to try Jeff's Original Rub on for the first time. Man, this thread is making me hungry!
I usually add chips like every 30 min for a few hrs. I like all ribs beef and pork just never smoked any and not sure about all the different ones and how they cook.5-6 hours or 200-205 , I prefer spare ribs as they charge more to give you less meat, your choice , I run my MES wide open and keep the door closed, keep the chip box or pellet tube running for a few hours