St Louis Style Ribs

[Central PA Cowboy]

Ok, I know there’s a lot of OTBS people and true backyard bbq kings/queens here so your response is appreciated. Give me your best St Louis Style Rib process. If yours is chosen, you will get a shoutout from the Cowboy himself.

 

[Displaced Texan]

I count to about the 4th bone, and use a boning knife to cut parallel to the other side and then cut off the 1st 2 or 3 smaller ribs. Salt and pepper rub after that.

250° for 2-3 hours then wrap in foil and finish 1 more hour. My Bell Fab cooks fast, nice convection.

 

[JLinza]

Believe it or not, my wife isn't a big fan of ole St Louie's. So mostly we do back ribs. But the cook is pretty much the same for me. As of late, I've been a fan of "Meat Church's Honey Hog. But we like more of a sweet-heat profile, so ill add a touch of cayenne, garlic salt and black pepper, but not to much. However the rub isn't a make or break it for me, it's about cook process & pulling them when they're right. Ribs are the one I'll go @ 225⁰ (in most cases) cause I love the smoke. I guess you could say I "kinda" do the 3-2-¹/² ish method, until I see they're right. If I decide to wrap... I do with.
Brown sugar
Parkay butter
Agave or honey
And a good drizzle of Tiger sauce

Everyone has different styles, but that's one of my family's favorite ways I do them. I'm sure others will have some much better ways. Looking forward to hearing others & what you come up with. Not looking for a shout out. Just wanted to share ideas.

 

[smokerjim]

I usually put rub on night before, what ever kind you like, I don't bother taking membrane off, throw them in smoker 225-250, rotate them once or twice during smoking. I dont wrap or spritz. Usually takes 6-7 hours for my liking.

 

[boykjo]

I once had a co worker ask me how to cook ribs. Another co worker immediately butted in and said "first you boil the ribs". After he finished telling his process I looked at the questioning coworker and said, now do you really want to know how to make ribs! he busted out laughing and the other co workers face went blank......

 

[texomakid]

Cooker @ 250 w/ Hickory & Cherry pellets
Remove membrane (optional) & apply mustard
Apply generous amount of Rub (there's 100's of great rubs to choose from)
Into the smoker for 5 to 6 hours
Pull ribs when they pass the bend test.
I wrap with foil for any hold time needed before serving and hold @ 140°

I've spritzed, wrapped, added all the normal suspects to the wrap but after dozens of rib cooks I've found that my people eat up the simple process of no wrap just cook 'em ribs as much as anything I've cooked.

Bottom line, there's not a wrong way to cook ribs. Choose the method that works for you and enjoy the finished product!
Always post pics or it didn't happen

I'm not an OTBS person but my circle thinks I'm the Wolfgang Punk of Lake Texoma.

 

[Colin1230]

Like Displaced Texan , I count back three or four bones from the tapered end and that short slab is use for meat in the beans that go on last couple of hours. For rub I have been using the rub made famous by Joe's KC called Cowtown 'Squeal'. It is the rub the family expects and I can't make anything better. For temp I shoot for 225* but that rarely happens, anywhere under 300 is good for me. For back ribs I a fast cook at 350*. I'm not a wrapper. I prefer a nicely set bark. Sauce served on the side. Dang, I need to go to Costco now.

 

[Fraser]

First, start with an unlined 55gal drum…..

 

[sandyut]

I rub them while smoker is heating up to 250.
Smokem straight through no wrap till done. about 200 IT and usually about 5-6 hours.
Sauce from the last 30 minutes if desired, I prefer to sauce after but that personal choice.