St. Louis Ribs & Some Q-View

[hickorybutt]

Smoking at 250 degrees over red oak and cherry.

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• hickorybutt
• Mar 3, 2014

2 hours in and time for foil. And oh yeah, I had some sliced ham from my in-laws who have a farm in GA. They gave me a 1/4 hog for Christmas and some of it was ham. The ham was apparently already sliced, so I decided to throw it on and see how it turns out. If anything, I'll just cut it up and freeze for later, maybe for some beans or my special pork mac 'n cheese.

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• hickorybutt
• Mar 3, 2014

Final product will be posted in a couple of hours.

 

[Rafter H BBQ]

Lookin good hb, if I leave now I can be there by supper time ! :ROTF. :driving:

 

[hickorybutt]

Supper time is in 15 minutes - I'm about to glaze on the BBQ sauce. Hurry!

 

[hickorybutt]

Turned out great. They could have been a bit more tender, but I was short on time and had guests waiting at the table. Still great flavor and bit off the bone.

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• hickorybutt
• Mar 3, 2014

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• hickorybutt
• Mar 3, 2014

 

[Rafter H BBQ]

Looks like they turned out great hb, I didn't realize how long it was gonna take from ID to OH .....:laugh1: Any leftovers ?? :dunno. LOL. BTW, curious how the ham slices turned out ??
Nice job there, very nice !

 

[hickorybutt]

Thanks Water!

The ham turned out good. Wasn't something I'd make a meal around, but it was tasty nonetheless and had a nice smoky flavor. I chopped it and it is in the freezer - will go great with a side dish later on.

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• hickorybutt
• Mar 3, 2014

 

[seenred]

Looks delicious...nicely done HB!  

Red

 

[hickorybutt]

Thx Red!

 

[woodcutter]

Red oak and cherry is a nice smoke flavor and what a nice color!

 

[hickorybutt]

I love cherry and oak combination. Works on almost any kind of meat , and you can control your level of smoke flavor by how much red oak vs. cherry that you use.

 

[tg pythons]

Looks delicious!

 

[hickorybutt]

Looks delicious!

Thanks!

 

[billyj571]

Looks a little cold back their Nice looking ribs

 

[hickorybutt]

Thanks Billy. I was smoking in 19 degree weather yesterday.

 

[disco]

The food looks great. I bet the diners were happy.

Disco

 

[hickorybutt]

Thanks Disco.

The diners were happy, but I think that everyone (well mainly my wife) prefers a different style of rib than what I cooked yesterday.  My wife likes a "fall off the bone" kind of rib, and I prefer bite off the bone.  I feel like you get more flavor that way.  Yesterday's ribs were bite off the bone, and I felt like they were some of the best ribs I have done.  But my wife just likes a different style...

Next time I'll see if I can manage to cook both.  I guess I would just have to keep one rack (or maybe a half rack for her) in foil longer.  And I'll probably get an "order" from the rest of the diners next time on what style they prefer so I can cook to order so to speak.

 

[sqwib]

 
Thanks Disco.

The diners were happy, but I think that everyone (well mainly my wife) prefers a different style of rib than what I cooked yesterday.  My wife likes a "fall off the bone" kind of rib, and I prefer bite off the bone.  I feel like you get more flavor that way.  Yesterday's ribs were bite off the bone, and I felt like they were some of the best ribs I have done.  But my wife just likes a different style...

Next time I'll see if I can manage to cook both.  I guess I would just have to keep one rack (or maybe a half rack for her) in foil longer.  And I'll probably get an "order" from the rest of the diners next time on what style they prefer so I can cook to order so to speak.

Yep... same here.

My next run I'm not foiling one rack and will foil the other two, Braising the meat changes the texture too much for me, don't get me wrong, I'll eat them but prefer a more steak like texture.

BTW, Great job

 

[hickorybutt]

Thanks SQWIB.

I like my ribs somewhere in between steak texture and "fall off the bone".  Yesterday's ribs were smoked at 250 for 2.5 hours without foil, 1 hours in foil, and 30 minutes back out of the foil.  I find that the first phase gives smoke and bark, the second phase tenderizes just to my liking, and the third phase re-hardens the bark after the ribs come out of the foil and is when I glaze on just a little BBQ sauce.  They were almost perfect (would have liked them slightly more tender).

But my wife likes them to pull right off the bone.

So next time I figure I'll stick to the above method for myself but put her ribs in the foil an hour earlier....

 

[disco]

 
Thanks SQWIB.

I like my ribs somewhere in between steak texture and "fall off the bone".  Yesterday's ribs were smoked at 250 for 2.5 hours without foil, 1 hours in foil, and 30 minutes back out of the foil.  I find that the first phase gives smoke and bark, the second phase tenderizes just to my liking, and the third phase re-hardens the bark after the ribs come out of the foil and is when I glaze on just a little BBQ sauce.  They were almost perfect (would have liked them slightly more tender).

But my wife likes them to pull right off the bone.

So next time I figure I'll stick to the above method for myself but put her ribs in the foil an hour earlier....

Sounds like a plan. Don't forget to post it so we can all learn from your experience.

Disco

 

[danimalcrackahz]

I gotta try oak and cherry combo! Good stuff, thanks for sharing.

I am also in your boat with the wife that likes fall off the bone. Just posted a thread where I wrapped one and didn't wrap the other, trying to please everyone. I'll keep making tweeks until I get it perfect... Could be a while, good thing I have an appetite!