Rack of St Louis ribs and some Country Ribs today

[EdP]

I'll try the rack naked today. SPOG and a little no salt Todd's Dirt, maybe a little paprika too.

Can't find a pan for the country ribs, so I'll wrap them in wide heavy foil with some apple juice after they get a few hours on the smoker, and finish them unwrapped.

 

[EdP]

Half splits of post oak and apple. Ran it up to 300+ to get it smoking good, and dialed it down to 275.

I'll put the rack on the lower grate since I'll need to wrap and unwrap the country ribs.

 

[jcam222]

Looking great so far!

 

[EdP]

Took the country ribs off to foil with some apple juice and bbq sauce, I thought I had a foil pan but couldn't find it, so I folded over xtra wide heavy foil into a double wrap.

 

[tx smoker]

I'm liking the look of this. Please post all when done.

Waiting....
Robert

 

[EdP]

The country ribs are close to ready, so I put them in a baking dish with some of the liquid in the foil. They'll have to sit for a while, so I put them in the oven at 200 while the ribs finish.

 

[EdP]

The rack was really good in the middle but the ends were a bit dry. Wrapping in the middle of the cook makes a difference to me when smoking 275

The country ribs needed a little of the apple juice/bbq sauce from the foil wraps and I pulled them apart for sandwiches.

I think I’ll try a rack naked again but at a lower temp.

And I needed to bend the rack a bit because it was too big for my wsm18 and a part was kind of folded. The folded part didn’t get to the same temp as the parts laying flat on the grate.

 

[texomakid]

That's some fine looking Q. Are you running that pan empty just wrapped in foil, correct? That's how I run mine.

 

[EdP]

That's some fine looking Q. Are you running that pan empty just wrapped in foil, correct? That's how I run mine.

yeah, i’ve got a terracotta bowl and plate in the water pan.

 

[chilerelleno]

Looking pretty tasty.
Always love some pork ribs, and you did my two favorites.

 

[EdP]

Looking pretty tasty.
Always love some pork ribs, and you did my two favorites.

How do you do country ribs? I've followed the malcolm reed youtube, and they've been on the dry side even with cutting the times he recommends.

I've used a mix of the loin cuts and the back cuts, do you prefer one over the other? It seems the loin cuts dry out quicker.

 

[chilerelleno]

How do you do country ribs? I've followed the malcolm reed youtube, and they've been on the dry side even with cutting the times he recommends.

I've used a mix of the loin cuts and the back cuts, do you prefer one over the other? It seems the loin cuts dry out quicker.

Here are two of my CSR cooks,
Smoked CSRs and Honey Cinnamon Glazed Grilled Pineapple

Country Style Ribs-Bone-In Loin with Conecuh Hot-n-Spicy Sausage and Grilled Eggplant[/URL

 

[EdP]

Here are two of my CSR cooks,
Smoked CSRs and Honey Cinnamon Glazed Grilled Pineapple

Country Style Ribs-Bone-In Loin with Conecuh Hot-n-Spicy Sausage and Grilled Eggplant[/URL

Here are two of my CSR cooks,
Smoked CSRs and Honey Cinnamon Glazed Grilled Pineapple

Country Style Ribs-Bone-In Loin with Conecuh Hot-n-Spicy Sausage and Grilled Eggplant[/URL

Those country ribs have what I'm looking for.