Most of Y'all know ribs are kinda "my thing".
At least once a month scanning sale papers for some St Louis style ribs.
down here I got typically 4 choices. Publix, Winn Dixie, and the Latin meat place called Broward meat and fish and the well known warehouse places. Publix had BOGO STL which came out to $2.59/lb. BJ's had St Louis for $2.59/lb but they were "2-packs" which doesn't thrill me. Latin store was $4.99/rack which is no bueno (pun intended).
Publix ribs were "unbranded" shrink wrapped with no manufacturer indication. So Publix won and I had a slab to freeze cause one is enough for us.
NASCAR is "our sport" and I wanted a real treat for the 500.
The WSM was the tool of choice, as I've decided my Pit boss vertical pooper is basically and outdoor oven ( but that's a whole 'nother post.
Rub was my own concoction because I won't buy something I already have ingredients for.
5AM opened the ribs and was happy with first observation. Pulled the membrane and set aside to sweat.
coated both sides with a little heavier on the meat side. (no trimming needed)
WSM settled at 265 which made me happy. Dusted the ribs once more with rub and stuck on the smoker. Added 2 chunks of apple and 2 chunks of hickory for smoke.
2.5 hours, no look, pulled the top and probed ribs. The were starting to pull back and probed 175.
pulled ribs and added a good drizzle of squeeze butter , and a sprinkle of light brown sugar. wrapped in butcher paper and put back in. went about another 1.5 hours and opened to peek and probe. They probed easily at were at about 195. mopped lightly with simple sauce of Sweet Baby rays honey with a generous amount of chipotle powder. let go another 45 minutes until the sauce lost gloss and started to set. Ribs then probed like butter and were at 200 in most spots. opened paper and gave a skinny swipe of sauce. Covered with baking sheet to help hold heat.
Sorry this i so long but these ribs sliced very well , as I don't care for fall-off the bone.
Served with a bowl of corn pudding and white bread and butter.
Hopefully down the road this might help someone, as you get thousands of results if you google St Louis ribs on smoke.
My food photography sucks.
End of story. I hope my Publix butcher will be honest and let me know their source, as I will buy these again.
Party on Garth.
At least once a month scanning sale papers for some St Louis style ribs.
down here I got typically 4 choices. Publix, Winn Dixie, and the Latin meat place called Broward meat and fish and the well known warehouse places. Publix had BOGO STL which came out to $2.59/lb. BJ's had St Louis for $2.59/lb but they were "2-packs" which doesn't thrill me. Latin store was $4.99/rack which is no bueno (pun intended).
Publix ribs were "unbranded" shrink wrapped with no manufacturer indication. So Publix won and I had a slab to freeze cause one is enough for us.
NASCAR is "our sport" and I wanted a real treat for the 500.
The WSM was the tool of choice, as I've decided my Pit boss vertical pooper is basically and outdoor oven ( but that's a whole 'nother post.
Rub was my own concoction because I won't buy something I already have ingredients for.
5AM opened the ribs and was happy with first observation. Pulled the membrane and set aside to sweat.
coated both sides with a little heavier on the meat side. (no trimming needed)
WSM settled at 265 which made me happy. Dusted the ribs once more with rub and stuck on the smoker. Added 2 chunks of apple and 2 chunks of hickory for smoke.
2.5 hours, no look, pulled the top and probed ribs. The were starting to pull back and probed 175.
pulled ribs and added a good drizzle of squeeze butter , and a sprinkle of light brown sugar. wrapped in butcher paper and put back in. went about another 1.5 hours and opened to peek and probe. They probed easily at were at about 195. mopped lightly with simple sauce of Sweet Baby rays honey with a generous amount of chipotle powder. let go another 45 minutes until the sauce lost gloss and started to set. Ribs then probed like butter and were at 200 in most spots. opened paper and gave a skinny swipe of sauce. Covered with baking sheet to help hold heat.
Sorry this i so long but these ribs sliced very well , as I don't care for fall-off the bone.
Served with a bowl of corn pudding and white bread and butter.
Hopefully down the road this might help someone, as you get thousands of results if you google St Louis ribs on smoke.
My food photography sucks.
End of story. I hope my Publix butcher will be honest and let me know their source, as I will buy these again.
Party on Garth.
