Publix ribs ( St Louis) kinda long for a rack of ribs.

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fxsales1959

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Dec 17, 2019
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Ft Lauderdale.
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.
race ribs.jpg


race ribs.jpg
 
Really nice work on those . You got that WSM figured out in short time too .
You're doing some fine looking meals on it .
 
I very much prefer spare ribs over baby backs and yours look just about perfect. Reminds me that I haven't cooked any in far too long.
Publix had BOGO STL which came out to $2.59/lb...So Publix won and I had a slab to freeze cause one is enough for us.
Publix here do not require us to buy the second pack of any of their BOGOs. If I buy one, it rings up at half price...
 
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Awesome ribs! I’ve got a rack thawing as we speak. Going on the smoker this afternoon
 
not sure where you're at or how far youre willing to drive but theres a grocery store in boca on the broward/pb county line on 441 called galafresh (used to be western beef). their meat department is a 2000sqft walk in refrigerator. always good deals in their flyers. they also bake fresh italian semolina loafs multiple times a day. usually still hot from the ovens. i used to live within walking distance it was the greatest. those ribs look great! i do miss publix subs a lot.
 
not sure where you're at or how far youre willing to drive but theres a grocery store in boca on the broward/pb county line on 441 called galafresh (used to be western beef). their meat department is a 2000sqft walk in refrigerator. always good deals in their flyers. they also bake fresh italian semolina loafs multiple times a day. usually still hot from the ovens. i used to live within walking distance it was the greatest. those ribs look great! i do miss publix subs a lot.
we had a western beef down here in Broward. it's now called Broward meat and fish with the same size walk-in meat dept. I call it my Latin meat place because there's not a lot of English speakee in there.
 
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