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St. Louis ribs question

negolien

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Hey All,

Gonna do some ribs on the 560 and have a question. I usually wrap but I' am thinking of going no wrap or butcher paper. How will this change the cook time. I only did a no wrap once and they seemed over cooked. Thoughts on butcher ??? kinda a middle choice between no wrap and foil. Got Honey Killer Bee and Dirty Bird rub on em chillin in the fridge for a couple hours.

I will throw them on about midnight pacific :<). Work graves and we're not allowed bbqs so gotta be sneaky. I will post pics and maybe throw up a youtube vid. Depends how much i drink before hand
 

daspyknows

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Personally I never wrap. Wouldn't think it affects time much since temperature is the determining factor.
 

noboundaries

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I never wrap and only overcook when I want to (wife likes FOTB - ugh).

So it sounds like they'll be on your smoker for at least 8 hours. Is that right? That's really long for SLC spares. What chamber temp?
 

SmokingUPnorth

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For st. Louis and baby back I do 2-2-1 method or just let them roll for 5 hours. I honestly haven’t noticed much of a difference in wrapping or not.
 

SmokinEdge

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Don’t wrap them. I always wrap baby backs, but almost never wrap spares of any kind.
 

chef jimmyj

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I seem to be getting a different result then you guys. I'll mix it up depending on how many beers I've had or ambition level. SLC at 225, going 3-2 then caramelize on the grill, are done to our liking. Smoking Naked takes longer, close to 6 hours, to get to the same tenderness.
Why? Steaming in the Foil, cooks faster than Hot Air in the Smoker...JJ
 

Millberry

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Good Golly Miss Molly------That looks ready to bite! Congratulations
 

negolien

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Finished.. I ran out of charcoal towards the. It end took me about 15 mins to catch it and another 20 to restart it. Sucks trying to relight a dead bin. I had to take out the ash bin to get a started going so I didn't burn the **** outta myself. I hate it when that happens lol. Can run thru bin in 6 hours in the cold which I' am not a fan of. Kept falling apart trying to get a slice pic so /shrug lol. I just ate the parts that fell off. I gotta finda better way to get them outta the wrap I ALWAYS break em in half almost lol. I do have thick rubber BBQ gloves AND Nitrile. not sure Why I don't use em lol:roll::doh: hope you enjoy i sure did.

PS.

The 50/50 Kosmo's/Rays sauce.... AWESOME.
done1.jpg
done2.jpg
 

gmc2003

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I like FOTB once in a while and that a perfect example. Bravo

Point for sure
Chris
 

SmokinAl

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I like mine with a little pull to them, but my wife likes FOTB, so I sometimes split the rack in half & do them both ways. I have tried butcher paper on ribs before, but I like foil better cause it holds more liquid in. But there is no arguing that your ribs look fantastic!
Al
 

HalfSmoked

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I'm a no wrap guy it may take a little longer but I don't plan on being in a hurry when smoking. Usually a relaxing day.

Warren
 

negolien

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Here it is plated picture taken with my Canon xs230 hs on auto setting at like 930 pm next night. Easier to cut em after they been sitting in the fridge for 17 hours :<). The other shots were a Samsung 9. I have a hard time getting good detail shots on glazed items like ribs with my phone. Any suggestions on settings for my real camera to help get more detail on full rib shots where they are all sauced?
ribs cannon.JPG
 
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HalfSmoked

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Looks good to me and thanks for the like it is appreciated.

Warren
 

HalfSmoked

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Thanks for the like 912smoker it is appreciated.

Warren
 

Hamdrew

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i do paper then foil myself

n those look delicious. i like ribs about all ways. been tryin to figure out how to use cure (+wrappin em) to further blur the line between FOTB and Pull. these were still steamin having been only about 15min out of the oven finishing at 345*.

didnt sauce after slicing (and flippin the meat on its side for the pic), either- It had just started drippin down the cracks when durin finishing and damn near the whole rib pulled off the bone itself lol. Had to be pretty careful. U can see towards the left (which hadnt fully pulled off the bone already) got about as messy as roast garlic.. & Id have served these to the big man upstairs if i dont say so myself
hamribs3-copy-jpg.jpg
 
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