Ok everyone here is my cook Sunday of the ribs I promised to post.
I did a rack of Baby Back and St Louis ribs (have never done St Louis before) and they turned out fantastic. Needless to say I really love this new smoker.
Still using the 100% Pecan Lumber Jack pellets and they are fantastic, can't wait to try the competition blend....
Here are the ribs after marinating them overnight in the fridge wrapped in cling film. I did add more rub after removing the film as they looked in need.
I did the Baby Backs in Jeff's Original Rub and the St Louis in Cabela's Pecan and Honey (my go to rub for ribs for many years) after slathering them with yellow mustard.
Here are the Baby Backs:
And here are the St Louis Ribs:
Here they are after a couple of hours of smoke @235 degrees:
And here they are after removing the foil - 5 hours in - trying the 3-2-1 method again since they turned out so nice the first time I did it.
And now they have gotten up to an internal temp of 203 degrees and resting so the juices can redistribute, St Louis on the left and Baby Back on the right:
Here are the St. Louis Ribs
And here are the Baby backs:
After they rested I sliced them up:
As you can see they have a lovely smoke ring and are very juicy....but the St Louis ribs were melt in your mouth good. Hands down the best ribs I have ever smoked. My wife and I agreed that the baby backs were lacking (got them from wally world on sale half price, do not remember the brand but we normally get ours from Safeway the extra meaty Smithfield brand). They were not fall off the bonelike the last ones I did on the Weber but they were actually what a lot of people prefer who are not in the fotb camp. I like them either way....I will definitely be doing some more ribs especially since I just bought 2 more racks from Fry's (Kroger) for $1.99 pound this weekend.
Thanks for lookin'!
John
I did a rack of Baby Back and St Louis ribs (have never done St Louis before) and they turned out fantastic. Needless to say I really love this new smoker.
Still using the 100% Pecan Lumber Jack pellets and they are fantastic, can't wait to try the competition blend....
Here are the ribs after marinating them overnight in the fridge wrapped in cling film. I did add more rub after removing the film as they looked in need.
I did the Baby Backs in Jeff's Original Rub and the St Louis in Cabela's Pecan and Honey (my go to rub for ribs for many years) after slathering them with yellow mustard.
Here are the Baby Backs:
And here are the St Louis Ribs:
Here they are after a couple of hours of smoke @235 degrees:
And here they are after removing the foil - 5 hours in - trying the 3-2-1 method again since they turned out so nice the first time I did it.
And now they have gotten up to an internal temp of 203 degrees and resting so the juices can redistribute, St Louis on the left and Baby Back on the right:
Here are the St. Louis Ribs
And here are the Baby backs:
After they rested I sliced them up:
As you can see they have a lovely smoke ring and are very juicy....but the St Louis ribs were melt in your mouth good. Hands down the best ribs I have ever smoked. My wife and I agreed that the baby backs were lacking (got them from wally world on sale half price, do not remember the brand but we normally get ours from Safeway the extra meaty Smithfield brand). They were not fall off the bonelike the last ones I did on the Weber but they were actually what a lot of people prefer who are not in the fotb camp. I like them either way....I will definitely be doing some more ribs especially since I just bought 2 more racks from Fry's (Kroger) for $1.99 pound this weekend.
Thanks for lookin'!
John
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