Need advice on Ribs

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Original poster
Aug 29, 2007
I've tried St. Louis style ribs twice, but they weren't getting fall off the bone done due to issues I had with getting the tempature high enough. I think I've got the heat problem fixed now and I'm going to do some ribs this weekend for Labor day. Here's my delima: my two not so good attempts at St. Louis ribs has got me wanting to try baby backs. Should I give it one more try on St. Louis or go baby back. I guess I could do one of each
I say give her another go. IMHO BB's are too little meat for the price you pay. What temps are you able to maintain on your smoker?
Go with the St. Louis cut. Try the 3-2-1 method. 3 hours in smoke, 2 hours in aluminum foil with a little apple juice in the packet, and 1 hour out of foil. If you sauce, put it on in the last 30 minutes so it does not burn. (I use a 3 to 1 mix of apple juice and Captain Morgan's Original Spiced rum to spray the ribs at hour 1 and 2, and use that in the foil.)

Hope this helps.

Take care, have fun, and do good!


I'm with Meowey on this, 'cept I use Old Grand Dad instead of the Captain... me and the Captain had a rough get together a few years ago... never let him back in my house again! The bastid...
I am not a fan of either, but how in the world could "old grand dad" be better than anything? for smoking or drinking?
You might even try some butter in the foil or the last little bit on the smoker
If you have your temp. problem figured out, then you should be fine. Give the St. louis a try again. If you do sauce at the end, be carefull you don't burn the sauce by putting it on 2 soon. Thats my 2 pennies
I guess I'm in the minority and love my baby back ribs although I've never had a problem with getting either "fall off the bone"; usually the trick is keeping a little bite on them. The longer you keep it in the foil the more likely they will be "fall off the bone" tender.
I chose that one day because it was on sale. I've used Jack Daniels almost exclusively, but wanted to try smokin' with a "more thrifty" brand. Ended up that it is darn good whiskey, especially for smokin'.

Now I save the JD for sippin'!
PDT_Armataz_01_05.gif is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads