• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

St. Louis, Heavy Rub

chilerelleno

Smoking Guru
OTBS Member
SMF Premier Member
7,305
5,999
Joined Oct 17, 2016
It's been so long since I've fired up the smoker it felt strange doing so.
I've been busy, meat prices have been high and I've been spending way too much on some big boy toys.
My family is so tired of chicken they've been eyeing the tree rats in the backyard, so it was time to fire it up.

My go-to are Memphis style dry rubbed St. Louis, cooked Low-n-Slow, no spritz/mop, no wrap and no glaze.
Now we all appreciate a nice bark on our ribs, so I laid the rub on thick and did it ever turn out good.

7.5 hours at an average 235° over Cherry.
Served with steamed Yellow Squash, baked Sweet Taters, sliced Cucumbers/Celery.

qOfn99W.jpg

b0ucngl.jpg

pia8Trm.jpg
 
Last edited:

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
19,422
3,830
Joined May 12, 2011
Heavy Rub? I like it! I have been moving away from Sauced Ribs over the last year or so. I will go heavier on the Rub as well with just a single brush of Sauce, for another Layer of flavor...JJ
 

5GRILLZNTN

Master of the Pit
2,046
984
Joined Sep 12, 2018
I was born in Memphis, and grew up on dry! Yours look killer. Great job Chile!

Dave
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
45,675
6,893
Joined Jun 22, 2009
I do just the opposite. I’ve switched to just CBP for the rub, and mop with a combo of BBQ sauce, apple cider vinegar, & brown sugar every 45 minutes. Gets a nice crust on the ribs. But your ribs look real good. Nice work!
Al
 

HalfSmoked

Legendary Pitmaster
OTBS Member
SMF Premier Member
Group Lead
8,604
2,434
Joined Jun 11, 2015
Nice looking ribs and I like JJ brush with some sauce about 30 minutes from done.

Warren
 

chopsaw

Legendary Pitmaster
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
7,690
4,071
Joined Dec 14, 2013
Nice cook .
 

jcam222

Master of the Pit
OTBS Member
SMF Premier Member
3,820
2,963
Joined Jun 13, 2017
Looks great Chile! I do my ribs with just dry rub 99% of the time too. I usually just serve sauce with them for people who like that. Sometimes at the very end I’ll sauce a few for folks. Yellow squash is a fav here. I’ve got tons coming on in the garden along with zucchini.
 

JLeonard

Smoking Fanatic
817
512
Joined Apr 17, 2020
I'm from Mississippi just south of Memphis....All i know is dry ribs. And those look as good as any the Rhondevous or Corkys put out.
 

Smokin' in AZ

Master of the Pit
1,848
1,333
Joined Jul 13, 2019
Yep, another dry rub guy and sauce on the side.

Great job John they look fantastic.

LIKE!

John
 

tx smoker

Master of the Pit
OTBS Member
★ Lifetime Premier ★
3,789
4,416
Joined Apr 14, 2013
CHILE!! Nice to see you again my brother. Those ribs look fantastic sir. Well, the whole meal looks pretty daggone good. I'm with you about dry ribs. Sauced a couple times but just prefer ribs exactly as you cooked them. I can certainly see why some folks like the sauce, and it sure makes a pretty looking rack, but it's just not to my tastes. Excellent job buddy

Robert
 

sawhorseray

Master of the Pit
SMF Premier Member
3,559
3,541
Joined Oct 17, 2014
Those ribs look killer Chile, huge Like! I did a rack the other day on my electric exactly the same, I used your Basic Hog rub, it's become a staple, your Poultry rub too. No wrap or spritz, sauce on the side when it's done for those that want it . RAY
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.