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St. Louis Ribs w/ ABT's - QView

pintobean

Smoke Blower
102
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Joined Oct 1, 2010
My Grandma passed away a few months back and I was going through her deep freeze and found a package from the local Hispanic market near her house where she frequently shopped (regardless of the fact that she was 100% off the boat German). They were labeled spareribs,and were $0.99/lb, but when I defrosted them and took them out of the package, the rib tips had already been removed, so they were really just St. Louis ribs with some other parts that needed to be trimmed, and the membrane removed, which I did. Anyway, I decided I'd take them and give them a proper smoking. Used a rub from the "Rib Rub" Wiki, it was the pepper rub, in conjunction with some yellow mustard and put it on the night before. I used 2 tsp of cayenne though since I didn't have the "high heat" stuff. Ribs cooked using a modified 3-2-1...I did 3-1.5-1.5 as my wife and I like a tad bit of pull on the bone when eating ribs. When I foiled the ribs, I glazed them with natural maple syrup. Brushed with a little Arthur Bryant's BBQ sauce for last 30 mins. They turned out fantastic.

Rub Recipe from Rib Rub Wiki

1/4 cup turbinado sugar

1/4 cup salt free chili powder

2 teaspoons of ground black pepper

2 teaspoon of cayenne pepper (original called for 1/2 tsp of high heat cayenne)

1 teaspoon of ground white pepper

For the ABT's, I picked up some thick cut bacon, jalapenos, and some pepper jack cheese. I sliced the jalapenos in half, put a chunk of pepper jack inside, and wrapped with bacon and a toothpick to hold together. Simple, quick, and easy. Put them on the last hour with the ribs, then when I took the ribs off, I loaded the smoker up with wood and got it 400 degrees for about 15 minutes to crisp up the bacon.

Below is a q-view of the whole deal...

Ribs with some trimmings I threw on to snack on during the smoke. Not sure what the big hunks of meat were on the left of the last bones in this picture, but I left it on.



Rubbed and into the fridge overnight



ABT's



Everything in the smoker, one hour left



Finished





Mmmmmm
 
Last edited:

smokinstevo27

Master of the Pit
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Joined Aug 17, 2010
Sorry to hear about your grandmothers passing. That looks like some good eating there.
 

richoso1

Legendary Pitmaster
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Congrats om a great smoke, The Q looks looks inviting. Thanks for sharing the pics. It's all good my friend.
 

Bearcarver

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Very Nice PB!

Keep it up, and thanks for sharing!

Bear
 

mballi3011

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Joined Mar 12, 2009


I too am sorry about your grand mother. Now I do like the ribs and the Abt's too. Now the only thing I see wrong with them is there's not enough of them. Heck I eat that many while they are smoking. Nothing better then a fresh off the smoker and blow on it a few times then pop it into your mouth. Then you jump up and down and all around says somethings that I can't type in here. just screaming how hot they are and then you repeat about 30 minutes later. You know the old saying "When your dumb you have to be tough".
 

thebarbequeen

Smoking Fanatic
876
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Joined Aug 22, 2010
Great looking meal! I raise a glass and toast your Grandma - she knew good meat.  Those abts look delicious, but where does the schnapps come in? oh, wait, that's for the toast!
 

pintobean

Smoke Blower
102
12
Joined Oct 1, 2010
Thanks everyone, I love this site. Such caring people. And yeah, next time, MORE ABT's! Devoured those things in no time!
 

pintobean

Smoke Blower
102
12
Joined Oct 1, 2010
Great looking meal! I raise a glass and toast your Grandma - she knew good meat.  Those abts look delicious, but where does the schnapps come in? oh, wait, that's for the toast!

I had to laugh when I read this...never a meal passed where she didn't say (in her thick German accent) "Come on now, Eat More Meat!"
 

Bearcarver

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I had to laugh when I read this...never a meal passed where she didn't say (in her thick German accent) "Come on now, Eat More Meat!"
Rest in peace grandma.

I know exactly what you mean:

My brother & I (Jim & John) were called by our PA Dutch Granny---Chimmy & Chunny.
 
 

new2que

Meat Mopper
173
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Joined Jul 1, 2010
I'm telling you, I'm not usually a baby back fan but the bark/sauce on the outside of those looks absolutely DIVINE...

Thanks for sharing.
 

scarbelly

Epic Pitmaster
OTBS Member
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Joined Jul 26, 2009
Congrats on a great looking smoke- you would have made Grandma proud. We will raise a toast to her this eveining
 

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