First time smoking Saint Louis style ribs odyssey.

[NamVetJoe]

. Have my ribs all rubbed up. Fired up the smoker. Houston we have smoke. Ribs are in. Temp at 230 and holding. I Am using as suggested by SonnyE the 3, 2, 1 method. Will post again after 3 hrs.

 

[Smoke23]

Looking good so far!

 

[gmc2003]

Keep us posted, looks like a good start to a fine dinner.

Chris

 

[Geebs]

Seeing these while at work makes me want to leave and go fire up my smoker!

 

[NamVetJoe]

Ribs came off at 3:45 wrapped in aluminum foil. Back in for 2 hrs.Note to self STOP chasing a few degrees. As shown in the picture I replaced the stock regulator with one with a needle valve. With my old hands and its sensitivity,

I was going back and forth for a few degrees. The thermometer in the door from masterbuilt is also 15 degrees low. Will post and in two hours. thinking about putting some Bushs baked beans in a small cast iron pan and putting it in the smoker for the last 15 minutes with a few chips, what do you guys and girls think

 

[SmokinVOLfan]

Lookin good so far!

Put the beans right under those ribs after you unwrap them and let them drip into the beans. Really adds flavor!

 

[NamVetJoe]

Damn too late

ribs went back in out of the foil, will do next time. I added a few chips to get a little more smoke.Nothing to do now but wait the final hour. Guess i will have a little ice tea OR that could be GENTLEMEN JACK. I will let you decide

 

[myownidaho]

Those could turn out just fine! If that’s ice tea, I’m Sicilian.

 

[NamVetJoe]

now that's funny considering you are talking to a 100% Sicilian

 

[myownidaho]

ROFLMAO!!!

 

[SmokinAl]

The ribs look great so far!
How did they turn out?
Al

 

[NamVetJoe]

Al this is my honest take. They were extremely tender. Actually, I would have preferred a little more bite. very little bark on them. Would have loved a little more smoke. I am thinking of cutting down on the time in the foil. I will add another full chunk during the last hour. I guess as you stated its all about experimentation. All in all still some of the best ribs i have made