Ribs today - first

[nygiant]

No, not the first time I’ve done ribs. But the first time I’ve done St. Louis ribs. I’ve probably done two dozen racks of baby back and just have never done St. Louis. After watching a lot of YouTube videos, mainly mad scientist BBQ, I decided to give the St. Louis a try. Got a pack of three from Costco yesterday. Will be putting them on probably around 1 or 130 today. I have some wings going right now so I can munch on those when the ribs are cooking. I hope the ribs turn out good. From my understanding, they are meatier and a more fat than the baby backs.

Here’s what is on The Rec Tec right now.

 

[clifish]

No, not the first time I’ve done ribs. But the first time I’ve done St. Louis ribs. I’ve probably done two dozen racks of baby back and just have never done St. Louis. After watching a lot of YouTube videos, mainly mad scientist BBQ, I decided to give the St. Louis a try. Got a pack of three from Costco yesterday. Will be putting them on probably around 1 or 130 today. I have some wings going right now so I can munch on those when the ribs are cooking. I hope the ribs turn out good. From my understanding, they are meatier and a more fat than the baby backs.

Here’s what is on The Rec Tec right now.

Nice, I am going to do a whole rack Monday with the loin attached, if they won't fit on the mes I might have to cut them down to tips and St. Louis rack.

Post up pics and timing of your cook.

Plan on about 6 hours at 250 for those ribs.

 

[nygiant]

Nice, I am going to do a whole rack Monday with the loin attached, if they won't fit on the mes I might have to cut them down to tips and St. Louis rack.

Post up pics and timing of your cook.

Plan on about 6 hours at 250 for those ribs.

Thanks…I’ll post details and pics during the cook.

 

[SmokingUPnorth]

Good luck. I think St. Louis are my favorite. That being said I did just pick up 3 racks of baby backs since they were on sale. But first time I’ve bought them in about 2 years probably

 

[clifish]

Good luck. I think St. Louis are my favorite. That being said I did just pick up 3 racks of baby backs since they were on sale. But first time I’ve bought them in about 2 years probably

Yep same here, was going to get a full rack of spares but Aldi was out, fond BB for $2.99 lb. I am going to augment with the loin I cut off last week from the full rack.

 

[nygiant]

Well, wings turned out awesome I must say. One hour at 225 and 20 minutes at 400. Fall off the bone tender and crispy skin. Good smoke flavor to. Using Kingford 100% hickory pellets and a smoke tube with hickory pellets. Then a mild franks buffalo sauce, an Asian zing sauce, and a sweet and tangy barbecue sauce.

Put the ribs on around 130 pm at 225 degrees. Seasoned with salt and pepper only (Mad Scientist BBQ from YouTube). That’s a 3 pack of ribs from Costco.

 

[sandyut]

From my understanding, they are meatier and a more fat than the baby backs.

I feel baby backs are meatier and leaner. St Louis are definitely fattier. But I could be biased...

 

[Brokenhandle]

Wings look excellent! I love full racks! Never have tried baby backs...maybe I don't like change lol.

Ryan

 

[nygiant]

Just about 3 1/2 hours in. Been spritzing with a mixture of apple cider vinegar and apple juice for the past hour or so.

 

[nygiant]

3 hours at 225

1 hour 225 - spritzed with apple cider
vinegar/apple juice mixture every 15 minutes

1 hour at 275 - spritzed every 15 minutes with apple cider vinegar/apple juice mixture.

Removed and coated with lard I’ve been smoking since they originally went on. Wrapped in butcher paper. Will go another 35-45 minutes or so.

Will check tenderness with probe and also see if temp is around 207. If so, will remove.

Will bring in and brush on sauce. Will return to smoker for 15-20 minutes to let sauce set.

Then, inside and rest 15-20 minutes.

 

[nygiant]

Just checked internal temperature, 207°. Sauced. Broke down the sauce with some apple cider vinegar so is a little thinner. Put back on for 15 minutes.

 

[SmokingUPnorth]

wings look killer. I’d be full of those and eating the ribs for leftovers tomorrow. Nice work!

 

[nygiant]

Not too bad of a final product.

 

[nygiant]

Finish off the night with a jack and Coke and a good cigar.

 

[clifish]

Finish off the night with a jack and Coke and a good cigar.

well deserved, nice job

 

[Sven Svensson]

Loved the pictures. The wings look crispy, too. Nice work.

 

[Gonna Smoke]

From my understanding, they are meatier and a more fat than the baby backs.

I feel baby backs are meatier and leaner. St Louis are definitely fattier. But I could be biased...

As far as meatier, it depends on how the baby backs are removed from the loin. A meat cutter may cut more into the loin and leave more meat on top of the rib bones. With spare ribs (St. Louis ribs), they are what they are.

As for leaner vs fattier, baby backs are leaner than spare ribs...

Just checked internal temperature, 207°.

For ribs, I don't really cook to an IT, just time and look. The 3-2-1 or 2-2-1 method work almost flawlessly, but I don't wrap unless I'm pressed for time. I like to see the meat really pulling back from the bone...

 

[DRKsmoking]

Great batch of food, from the wings - Ribs right to the Jack and coke.

David