Did two racks of St. Louis ribs yesterday. Didnt take a bunch of picture but here is how it went.
Started out having Ryder cut up some sausage for baked beans to go along with them. He did a fine job!
And this is where the pictures fall short....
I started with course salt and coarse black pepper liberally on both sides of the racks. Got the UDS going with lump and added a couple fist size chunks of cherry wood. Ran all day right between 220°-230° . I was very pleased with the small temp swings. Normally if I was going to sauce or glaze I like to use the 3-2-1 method..or some variation of that idea. I didnt want to sauce these so I thought I would just wrap when I started to get some pull back on the bones. Well five hours in and there was little to no pull back. Temp was looking good on the ribs so I went ahead and wrapped with butter and just a splash of water for some moisture. Left them on for an hour then let them sit on the counter for about 30 min before cutting them up.
Here is one rack unwrapped .
And Ryders baked beans. They were tasty with all that smoked sausage in them.
A couple of cut pics.
They were very moist and juicy. Great smoke flavor . they had perfect texture. Nice clean bones but held together great. Had a nice smoke ring as well.
I was not sure how they were going to be after I was not getting much pull back from the bone but these were probably one of the best St.louis cut of ribs ive made. So I guess the 5-1 method worked out well and most likely I'll do it again.
Thanks for taking a look!
Started out having Ryder cut up some sausage for baked beans to go along with them. He did a fine job!
And this is where the pictures fall short....
I started with course salt and coarse black pepper liberally on both sides of the racks. Got the UDS going with lump and added a couple fist size chunks of cherry wood. Ran all day right between 220°-230° . I was very pleased with the small temp swings. Normally if I was going to sauce or glaze I like to use the 3-2-1 method..or some variation of that idea. I didnt want to sauce these so I thought I would just wrap when I started to get some pull back on the bones. Well five hours in and there was little to no pull back. Temp was looking good on the ribs so I went ahead and wrapped with butter and just a splash of water for some moisture. Left them on for an hour then let them sit on the counter for about 30 min before cutting them up.
Here is one rack unwrapped .
And Ryders baked beans. They were tasty with all that smoked sausage in them.
A couple of cut pics.
They were very moist and juicy. Great smoke flavor . they had perfect texture. Nice clean bones but held together great. Had a nice smoke ring as well.
I was not sure how they were going to be after I was not getting much pull back from the bone but these were probably one of the best St.louis cut of ribs ive made. So I guess the 5-1 method worked out well and most likely I'll do it again.
Thanks for taking a look!