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St Louis Ribs in #3

Discussion in 'Smokin-It Owners' started by tomd8, Dec 2, 2018.

  1. tomd8

    tomd8 Fire Starter

    I finally got to do a St. Louis rib rack in my #3. I thought I’d try the “no peak” approach since I had always done the 3-2-1 or the 2.5-2.5-1 in my other smoker. I did a yellow mustard base and Jeff’s rub (modified with less sugar and less salt) the night before and into the fridge. I used a 2 oz mixture of a cherry chunk, hickory & pecan chips and blended pellets all foiled with some air holes. I also added a small aluminum pan of apple juice and water next to the smoke box. I smoked at 225 for 6.5 hrs bringing the ribs temp up to 196. Pulled them and let them rest for 30 minutes. These were very moist with great bark and flavor. Ribs were great with or without side sauce. All wood and pellets burned great into charcoal. I think these were my best ribs yet although the smoke flavor could have been a bit stronger so I will up the wood next time. It’s amazing how much moisture is retained in this smoker. Looks like I don't need to foil ribs in this box. Sorry no pics.
     
    Last edited: Dec 8, 2018 at 1:02 PM
  2. mike243

    mike243 Smoking Fanatic SMF Premier Member

    Only reason i can see is to get fall off the bones quicker without drying the edges out, basically steaming them at the end, likem any way I can get them lol