I bought a pack of STL style porks this week and decided to smoke them today. I am on record as saying I am not a huge fan of ribs but I don’t mind them. My wife is a huge fan of ribs.
Ok, I am a Mad Scientist follower so I decided to emulate his style of ribs. S&P, 225 for four hours, hour at 275 then wrap for 30 minutes, eat.
I am cooking on the OK Joes longhorn combo and it seems to like 240-260. So that’s where I smoked. At about 3.5 hours, they temped at 165-175, and I bumped the temp for an hour. I managed 275-300. Then I wrapped, using Heath Riles butter bath and wrap and placed the ribs meat side down. A long thirty later, into the house we went. Twenty minutes later I was scraping bones into the trash. Wow! Unbelievable flavor, moist, nice smoke ring.
We had doctored baked beans where my wife put brats, left smoked pork loin, some kind of fry seasoning and whatever she could find into. I smoked that for an hour. And some garden fresh tomatoes that smoked for about fifteen minutes.
I am blown away!
Ok, I am a Mad Scientist follower so I decided to emulate his style of ribs. S&P, 225 for four hours, hour at 275 then wrap for 30 minutes, eat.
I am cooking on the OK Joes longhorn combo and it seems to like 240-260. So that’s where I smoked. At about 3.5 hours, they temped at 165-175, and I bumped the temp for an hour. I managed 275-300. Then I wrapped, using Heath Riles butter bath and wrap and placed the ribs meat side down. A long thirty later, into the house we went. Twenty minutes later I was scraping bones into the trash. Wow! Unbelievable flavor, moist, nice smoke ring.
We had doctored baked beans where my wife put brats, left smoked pork loin, some kind of fry seasoning and whatever she could find into. I smoked that for an hour. And some garden fresh tomatoes that smoked for about fifteen minutes.
I am blown away!
Last edited by a moderator:
