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St Louis cut ribs, my best ever

joetee

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Well I smoked 3 racks of st louis ribs 3 week ends in a row trying to master them. I have not been crazy about my ribs so I thought I would make it a point to master.

I think I achieved it. They are the best I've ever eaten.

I smoked at 225° with fogo and apple wood. Did not wrap until they were done via the bend test. Placed in the cooler for about an hour to rest while making the sides. Tried a new Rub. They took about 7 hours to smoke.
Oh and I didn't add any sauce. Served that on the side.
 

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SmokinAl

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Those are some fantastic looking ribs!
Al
 

normanaj

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Looks great!

Always satisfying when you get it just right.
 

Chasdev

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I also continue to work on perfect ribs and I can testify that no matter how you cook them, some ribs you buy are just more (or less) tender than the last ones you bought.
I've switched to the lightest ones I can find, they seem to be more tender as a rule.
So if I see 4 or 4+ lb racks, I look for 3 lb racks..
 

daspyknows

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Those look mighty fine. Was planning to do ribs tomorrow but the ribs didn't look good and the whole chickens were 59 cents a pound so had to change plans.
 

tallbm

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Well I smoked 3 racks of st louis ribs 3 week ends in a row trying to master them. I have not been crazy about my ribs so I thought I would make it a point to master.

I think I achieved it. They are the best I've ever eaten.

I smoked at 225° with fogo and apple wood. Did not wrap until they were done via the bend test. Placed in the cooler for about an hour to rest while making the sides. Tried a new Rub. They took about 7 hours to smoke.
Oh and I didn't add any sauce. Served that on the side.
Those look fantastic man, congrats!

Your method sounds about like mine where I don't wrap at all and I smoke to 198F internal temp (IT). SmokinAl found that 195F IT makes bite off the bone ribs, I go a hair further.
I too put sauce on the side and I don't put any sugar in my seasoning/rub. I rock Salt, Pepper, Onion, Garlic, and Paprika for my pork rib and pork butt seasoning. Simple and very good flavor!

The only other difference is I do my ribs at 250-275F depending on how fast I want them to cook. They dont care what temp they are cooked at haha.

Congrats again and welcome to the no wrapped world of pork ribs!!! :D
 

joetee

Fire Starter
SMF Premier Member
63
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Joined May 25, 2017
Those look fantastic man, congrats!

Your method sounds about like mine where I don't wrap at all and I smoke to 198F internal temp (IT). SmokinAl found that 195F IT makes bite off the bone ribs, I go a hair further.
I too put sauce on the side and I don't put any sugar in my seasoning/rub. I rock Salt, Pepper, Onion, Garlic, and Paprika for my pork rib and pork butt seasoning. Simple and very good flavor!

The only other difference is I do my ribs at 250-275F depending on how fast I want them to cook. They dont care what temp they are cooked at haha.

Congrats again and welcome to the no wrapped world of pork ribs!!! :D
I can't wait to get my LSG probably Dec. The 275° cook I think will be very good for most of my meats. I'm having a little heat issue with my set up now. A little hot on the bottom of my meat if I run a long cook at 275°.

Thank you for you commits.
 

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