My Best Smoked St. Louis Ribs

[jond36]

-Spare Ribs smoked at 209* for the first hour. 270* for the other 3.25 hrs.
-Peach wood smoldered on wood tray at 400* and 635* when temp went up. I have learned the temp of the wood tray actually matters. I think 650* is ideal. Thus, when I cook hotter and faster, I will move the wood to the outside of the wood tray for a lower heat and better smolder. Just my thoughts.
-Mustard held Rub with mostly garlic, paprika, and small amounts of others.
-Sauced after removed from smoker at 200* IT. I lightly sauce to appease everyone. You may always add more suace, but you cannot take sauce away.
Enjoy!

I found it interesting that I have recently bought "Baby Back Ribs" recently that were St. Louis, and tonight these "St. Louis style spareribs" had the rib tips like spare ribs that were somewhat cut down. I feel like the industry has become so deceptive since covid. I feel like also add more meat and fat that will be trimmed off to charge more money. Anyone else? maybe that's a general discussion question.

 

[Fueling Around]

Lot of meat on that rack.
Yeah, we're paying the price for that plandemic

 

[gmc2003]

Looks really good from here.

Point for sure
Chris

 

[mr_whipple]

Good lookin' ribs!! And yes, lotsa funny things going on in the stores these days.

 

[BrianGSDTexoma]

Nice rack!

 

[thirdeye]

I found it interesting that I have recently bought "Baby Back Ribs" recently that were St. Louis, and tonight these "St. Louis style spareribs" had the rib tips like spare ribs that were somewhat cut down. I feel like the industry has become so deceptive since covid.

When some of the production plants were impacted by Covid, I remember buying racks of ribs that were short a couple of bones and longer on the sirloin end.

 

[Brokenhandle]

Nice looking ribs!

Ryan

 

[texomakid]

Looking at those pics made my stomach start growling. Yeah, great looking ribs.

 

[jond36]

This may sound like a ridiculous question, but does anyone know where to find actual baby backs or actual St. Louis ribs? I prefer to have baby back over loin backs if possible. I know Costco has loin backs. Does Sam's Club, Ralph's (Kroger), Stater Bros., or any other chain providing better results? The closest butcher or quality meat that I know of is over an hour away. Thanks

 

[Fueling Around]

I've had good product from Costco or Sam's.
Not a BB fan and usually just get a full side of spares.
I trim down spares to St Louis cuts and and save some the $ for a butcher to trim it. The tips and end make good pork adds to other dishes.

 

[masssmoke]

This may sound like a ridiculous question, but does anyone know where to find actual baby backs or actual St. Louis ribs? I prefer to have baby back over loin backs if possible. I know Costco has loin backs. Does Sam's Club, Ralph's (Kroger), Stater Bros., or any other chain providing better results? The closest butcher or quality meat that I know of is over an hour away. Thanks

I thought "loin backs" were just another way to refer to baby back ribs, not that they are two different things. Although it seems like loin back is used in a negative way, like there the baby backs were cut with too much extra loin meat, which is why I usually get spares.

 

[SmokinEdge]

Good looking cook. Also don’t forget that most of the large meat packers have been bought out by foreign companies (mostly Chinese) quality was noticeably worse since then IMO.