St Louis Ribs Jeff's Rub Easy As 3-2-1

Discussion in 'Pork' started by bdskelly, Dec 22, 2013.

  1. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Happy Holidays Folks!

    Well, its the Sunday before Christmas and while everyone is busy planning the Christmas feast it's up to me to feed the family today. So while they are all out doing some last minute shopping for gifts and then on to the Whole Foods for the Holiday Dinner fixings, I'm home and set with the task of a quick and easy dinner on their return. I suspect I'll get to watch a bit of the Cowboy's & Redskins game in the process!

    So here is the menu. We are keeping it easy today.  Ribs with Jeff's Rub and Jeff's Barbecue Sauce along with a few Cheese Burgers. We will serve this with Homemade Slaw and Rosemary Steak Cut Fries.  I'll toss a Brat or two on the fire just in case Disco shows. 

    Last night I made a batch of Jeff's rub. I'm a huge fan. Advertised as a rib rub its also excellent on pork butt.  Very easy and quick to make. Barks very well and has just the right amount of kick.  The recipe is available on this site and well worth the few dollars asking price. I never buy commercial rub anymore. 

    So lets get started! 

    I'm going to use the 3-2-1 method to prepare these ribs.  At 230 degrees we will smoke them for 3 hours, wrap them in foil with a splash of mop water and butter, put them back on the grate and continue to cook them for 2 hours, lastly we will take them out of the foil and return to the smoker for 1 more hour. 3-2-1. 

    We will be cooking in a 40" MES using an A Maze N pellet smoker and a Maverick Remote Thermometer  will keep an eye on the smoker temps while I keep an eye on the Cowboy game.  

    I removed the membrane on the back side of the ribs and trimming any dangling bits of meat. 

     
    Last edited: Dec 22, 2013
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Good start, Brian!  Your menu sounds great...I'm in...

    [​IMG]

    Red
     
  3. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Applying Jeff's rub liberally on the front and back of the ribs. You want to cover every inch of meat.  Take your time. Don't over do it.  You should not apply the rub so thick that you can't see the meat underneath. 

     
  4. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    As I said earlier, I'll be using the A Maze N Pellet Smoker on this smoke. The weather has been a bit damp lately so I'll dry my pellets out in the microwave for 2 minutes to ensure a proper burn. 


    We are using hickory pellets for this smoke.


    We light the pellets using a blow torch for 45 seconds.


    After the end is completely lit allow to burn for 10 minutes.  Then blow out the flame and place in the smoker. Easy to use. An outstanding accessory for any smoker!



    The end should be glowing red just like this. 
     
  5. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    They will smoke for 3 hours before I wrap them in foil. All set and now I can go off and do other things.

     
  6. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    After 3 hours in the smoke I take them out and wrap in foil with a splash of mop water and squeeze "butter"



    Then Back into the smoker for 2 hours.
     
  7. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    After 2 hours in foil they are unwrapped and back in the smoker for 1 last hour. The last hour I turn the heat up to 275 and mop them half way through the hour

     
    Last edited: Dec 22, 2013
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Looking fine. Do you want me to come guard them for you.

    Disco
     
  9. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Mmm...I can almost smell 'em from here!  Don't leave us hangin'!  [​IMG]   [​IMG]

    Red
     
  10. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    After the last hour pull them off the grate and let them sit for about 20 minutes before carving. The ribs will come out juicy with just a slight pull from the bone.


    b
     
  11. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Very nice.

    I might have to try the foil thing.  

    I dont foil anything.
     
  12. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Red

    The wind is blowing north east so maybe you cam smell 'em!  
     
  13. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thanks Disco! Still a few ribs left if you can make it down. 
     
  14. bigr314

    bigr314 Meat Mopper

    Very nicely done. Thanks for all the pics. 
     
  15. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thanks BigR!  My pleasure!
     
  16. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Holy Mackeral, I mean Holy Ribs Batman, WOW [​IMG]  That looks great very nice, we are having ribs at my Brothers for Christmas but I know they wont be smoked[​IMG]
     
  17. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thanks DS.  I appreciate the kind words. I hope your brothers ribs were great! 
     
  18. ycastane

    ycastane Smoke Blower

    I'll be trying some ribs myself tomorrow, hopefully they come out as good!!!
     
  19. I follow basically the same recipe but I use mustard before the rub to help it stick better. I also use apple juice as my foiling juice. These look great!
     

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