1st Attempt at St. Lous Style Ribs

[smokefever]

      Hello again everyone!  I got home from work and to my surprise the Mrs. had picked up a couple racks of St. Louis Spareribs.  I had never smoked these before but I still had a game plan in mind.  Recently I have stopped using the 2-2-1 method for BB's and just keep them on the whole time.  I love the bark that I get off of them and they are still incredibly tender.  With that said, I used the same method for these ribs. . . . . .

 

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• smokefever
• Nov 23, 2014

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• smokefever
• Nov 23, 2014

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• smokefever
• Nov 23, 2014

Getting that membrane off!

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• smokefever
• Nov 23, 2014

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• smokefever
• Nov 23, 2014

I had some chili heads over to help with the food consumption, so I went with a spicy rub.  Brown sugar based with some Ghost Chili in there

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• smokefever
• Nov 23, 2014

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• smokefever
• Nov 23, 2014

This is after appx 16 hours napping in the fridge. . . .

I fired up the Kamado and as always it was right to temp and holding within 15 minutes.  I used a combination of Pecan and Apple for smoke.  Once the ribs were on, I didn't open the lid for 5 hours.  Sauced them up and it seemed like immediately they were destroyed!  Not one rib left.  I'll leave you with a picture medley of the final product.  Thanks for stopping by!!! 

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• smokefever
• Nov 23, 2014

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• smokefever
• Nov 23, 2014

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• smokefever
• Nov 23, 2014

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• smokefever
• Nov 23, 2014

 

[b-one]

They look like they were tasty! To bad there are no leftovers:(!

 

[Rafter H BBQ]

Looks like ya knocked it outta the park..... Nice smoke !

:beercheer:

 

[themule69]

Looks GREAT! I like a naked rib.

Happy smoken.

David

 

[bear55]

Looks wonderful.

 

[crazymoon]

Nice job on those ribs !!!!!

 

[smokefever]

Thanks everyone!!  I was pretty pleased with the results, definitely a little different than I usually do but well worth it!

 

[jeremy5431]

They look really good. What wood did you use?

 

[oldschoolbbq]

They're not suppose to be any leftovers , B-one .

Smokefever , I am so proud of you, trusting the no wrap method. Those looked Marvelous and they disappeared because they were good to the Bone (excuse the Pun).

I don't Sauce or glaze before cooking as I like mine Dry , but they turn out great also :

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• oldschoolbbq
• Sep 6, 2014

Have a great Holiday Season and as always . . .

 

[stovebolt]

 Those look absolutely fantastic. I like whole slabs of spares with no trimming at all. More meat that way, maybe some leftovers.

Chuck

 

[smokefever]

 
They're not suppose to be any leftovers , B-one .

Smokefever , I am so proud of you, trusting the no wrap method. Those looked Marvelous and they disappeared because they were good to the Bone (excuse the Pun).

I don't Sauce or glaze before cooking as I like mine Dry , but they turn out great also :

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• oldschoolbbq
• Sep 6, 2014

Have a great Holiday Season and as always . . .

Thank you Kindly Oldschool, coming from you that is a huge compliment   :)  I don't sauce mine either before they hit the smoke.  I just dry rub them and let them sit in the fridge for a day. . . . and when you open them back up, the rub has turned into a glaze.  I definitely used to be a foiler, but just decided to try something different a couple months ago and everything about the "Q" is better imho.  Bark is better, mouth-feel is better. . . .its just an overall better product.

 
 Those look absolutely fantastic. I like whole slabs of spares with no trimming at all. More meat that way, maybe some leftovers.

Chuck

Thanks Chuck, I have to agree with you.  For the last couple of years the only ribs I would smoke are BB's.  I still love them, but I think I like the St. Louis a little bit more probably just for the simple fact that there is a lot more meat!

 

[wade]

Great looking ribs Smokefever. A nice lot of meat still on the bone which makes a great deal of difference.

 

[oldschoolbbq]

  , More converts. . .

Have a great T-day and a MERRY Christmas... (oh, yes , please don't leave 'Christ' out of Christmas . He's the reason for the season...)

Have fun and . . .