Sunday Dinner St Louis Ribs

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masondixon

Smoke Blower
Original poster
I love slow Sundays. It's the one day I can count to not be filled with the kids extracurricular activities and I can usually BBQ something tasty for Sunday Dinner. St. Louis ribs are what's on the menu tonight.

Started with a 3.8# cyrovac pre-trimmed Smithfield St Louis pork rib. Pulled it out removed the membrane and any other odd bits of fat.

Painted them with Heinz yellow mustard. Then dusted with a great run my uncle gave me for Christmas, Redneck Chef Butt &Rib BBQ Rub.

Ribs are dusted up, now heading back into the fridge for a few hours to let the rib and rub get happy with each other. Will be hitting the smoke around 1ish. Gonna try to cook to temp instead of 3-2-1 this time.

My assistant resting up for the big cook.
 
Fired up the COS at noon using KBB and Char Broil Whiskey Barrel Chips (oak I assume) my dad found on clearance. Got the smoker up to temp and threw the ribs on. Cooked at 250 for approx 4 hours. Half way through around IT of 150 I rotated the racks and began lightly basting them with my wife's homemade sweet&spicy tomato jam. Last 30 minutes I kicked the temp up to 300 by throwing a couple of fresh pecan chunks on basted again. Pulled the ribs at an IT of 195.

Fresh off the smoker and resting for a few minutes while we get the rest of dinner ready. Corn Bread, watermelon, and creamed spinach.

Sliced up and ready to serve.

Nice bite through, with some chew.

The assistant waiting for his share
 
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