Ribs for dinner tonight.

[jokensmoken]

My photography skills dont do this slab of St Louis justice.
Rubbed up with brown sugar, paprika, chili powder, salt, onion and garlic powder...
Trimmed the spares myself so had to do the riblets too...i.like to cook the piece whole then slice...
Smoked 230° on my 18" bullet using a time adjusted 3-2-1 method for about 5 hours using apple and hickory chunk...
Very lightly sauced and cooked at 280° about the last ten minutes...
Juicy, tender and cooked to a nice "bite off the bone" doneness...
I.may never fo baby backs again.
Thanks for having a look
Walt

 

[chilerelleno]

Looking good, nice cook.

St. Louis are about all I do, love the way they cook.

 

[jokensmoken]

Looking good, nice cook.

St. Louis are about all I do, love the way they cook.

For some reason I've always done baby backs...could be that darn chili's comercial...I love.my baby back baby back....lol...
But the spares were just too darn cheap to pass up...so I trimmed up a rack...
I think I'm hooked...
Less expensive, meatier, great flavor and I LOVE the riblets.

 

[Fueling Around]

St Louis cut from a rack of spares is my go to pork ribs.
Profile pic is 2 of my last 3 racks last fall on the smoker. Cut into single serving portions and then reheat on tractor hot spots is a great treat in fall harvest.
Trimmings get smoked, cooked, and reserved for wife.

 

[cooperman]

Very nice!