First time smoking St. Louis style spare ribs.

[wally]

Is the 3-2-1 method at 225 still in play with these? I have 13 pounds to do. They HAVE to turn out...company to impress.

 

[justin85]

3-2-1 will be fall of the bone ribs

 

[chef jimmyj]

This is one of my recent Smokes of SL Ribs. They are very popular, I just Smoked 8 Racks for a friends Picnic last weekend. This is the Rub used.

Try this... It is Mild and compliments different style sauces well...Anything else, just ask...JJ

Mild Bubba Q Rub

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

You may also like this for Ribs...

http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

http://www.smokingmeatforums.com/t/122560/rib-smoke-with-pitmasters-choice#post_817076

 

[s2k9k]

I just did JJ's recipe last weekend with his foiling juice 3-2-1 and it was a big hit with my family.

 

[supercenterchef]

yup, it's still in play...just remember that there ain't no definite rules in bbq..."It's done when it's done!"

...so you still gotta be careful, though the 3-2-1 is a good starting point...

 

[onoku]

I follow 3-2-1 religiously. I only open the lid three times including when they are done. He is right that they are done when they're done... but 3-2-1 hasn't failed me yet.

Sent from my DROID X2 using Tapatalk 2

 

[bama bbq]

I just did 3 racks of 3-2-1 with spares trimmed to St Louis cut for my Memorial Day cook.  They were fall off the bone good.  If you want a little more bite 2.5-1.5-1  would be good.