St. Louis Style Pork Ribs - the simplest way - as taught to me by @SmokinAl

[uncle eddie]

SmokinAl changed the way I did ribs a few years ago. We like this smoking recipe just fine because it is so easy and it doesn't take a lot of fiddling with the smoker or the ribs.

I bought St. Louis Style ribs because they were cheaper than baby back and pork spare ribs...but any of them will do. Buy whatever is on sale.

• I use an MES40 set at 260F (usually set between 250F-275F)
• No water in the pan - ever
• AMNPS - hickory
• I never remove the membrane and these ribs needed no trimming
• They were seasoned with SPG about 3 hours prior to smoking, wrapped in foil, and then back into the fridge
  
• I only wrap them in foil "during the smoke" if I am in a hurry
• Ribs are always served naked with BBQ sauce on-the-side

This is what they looked like at 12:30 when I popped them in the preheated smoker (below) and final pic's will be ready in 2 or 3 more hours.

 

[pushok2018]

Watching.... and looking for continuation...
Never done my ribs " SmokinAl " way but looking forward to it......Probably next time....

 

[chilerelleno]

Eddie, I'm waiting and watching.

Al's 195° method yields consistently tender/juicy ribs.
Yesterday while cooking my Link >>> Al Pastor Ribs
I checked IT during my usual Pop, Bend and Crack test, and they were right in that range when I pulled the two smaller racks.
The larger/thicker rack went to 200°.

 

[drdon]

Waiting for my slice!!!!!!

 

[uncle eddie]

Al's 195° method yields consistently tender/juicy ribs.

chilerelleno - If only my wife would let me pull them at 195F...she likes them best when the meat falls off the bone, around 202F-205F.

Your ribs looked awesome on the link you posted above. My ribs will look very plain/naked compared to them ha-ha.

 

[6GRILLZNTN]

Don't you love it when simple.....just works! Can't wait to see the finished product!

 

[chilerelleno]

chilerelleno - If only my wife would let me pull them at 195F...she likes them best when the meat falls off the bone, around 202F-205F.

Your ribs looked awesome on the link you posted above. My ribs will look very plain/naked compared to them ha-ha.

Guess I'm lucky there, everybody in my family happily takes them aby wsy they get'em.


Thanks Eddie,
considering I prefer straight dry rub ribs all my ribs usually look plain/naked too.
I normally might glaze a rack or two a year by special request.
That could be changing with these, I'm gonna tweak'em a bit for some deeper, more complex flavors and if that works out, they'll be on the regular roster.

 

[uncle eddie]

Here are the finished ribs. Pulled them at 199F ... total smoke time was 5 hrs even. They were so good, we ate them with no sauce. I would have said we ate them naked but, that sounds wrong haha.

 

[pushok2018]

Mmmmmm.... Looks so good.... I have no doubt you enjoyed them!

 

[chilerelleno]

Looks good Eddie.

 

[6GRILLZNTN]

Those look great. I quit saucing ribs a long time ago.

 

[uncle eddie]

Thanks guys. Lunches will be good for tomorrow

 

[minden man]

Wow, those are some pretty ribs... I am getting away from saucing ribs myself these days. A light rub before going into the fridge overnight (if possible) and going Memphis on them as soon as they are out of the smoker. I had never "re-rubbed" my ribs before but now sauce is really optional as there is amazing flavor. Thanks to all that have led me to the dark side of no sauce! :)

 

[drdon]

THAT's the way they are supposed to be! Good grilling sir.
Don