Featured Today's smoke - St. Louis Ribs

Discussion in 'Pork' started by txflyguy, Mar 11, 2018.

  1. txflyguy

    txflyguy Fire Starter

    Followed the competition recipe found online. These may be the best ever...that's what the neighbors are saying! Have to agree, these are my best effort! Seasoned these with a spicy BBQ rub, then they stayed in the fridge for 12 hours. Smoked 5 hours with pecan, at 225 degrees. Then wrapped in foil, with butter, brown sugar, and honey. Plus 4 ounces of Coca-Cola in each foil packet. Cooked another 2 hours at 300 degrees. Then pulled them out, applied a vinegar BBQ sauce for glazing, then back on the grill for another 10 minutes. Nearly two days of work.
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  2. motocrash

    motocrash Master of the Pit

    Very nice!
  3. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Those ribs are beautiful!

  4. BandCollector

    BandCollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    They look Magnificent!

  5. txflyguy

    txflyguy Fire Starter

    Thank you. Anyone can do it, just takes time and patience! Plus a good wife.
    I actually copied the recipe from How To BBQ Right - Competition Ribs.
    Mffl84 likes this.
  6. motocrash

    motocrash Master of the Pit

    Looks like you started off with some nice racks too.That never hurts:)
  7. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Those ribs sure look delicious!
    Nice job!
  8. Geebs

    Geebs Meat Mopper

    Those look awesome! Planning to do my first racks next weekend and hope they turn out half as good as yours lol ok!
    Last edited: Mar 11, 2018
  9. txflyguy

    txflyguy Fire Starter

    Yes, these were good St. Louis cut ribs from Costco. Very meaty, easy to work with. I did remove the membrane on two racks, but then noticed after the membrane was gone, the bones wanted to fall out.

    They are pretty to look at! I like the color. That's why the photos were taken. Kent Rathbun's dry rub was used. It is very good, a bit spicy, and all natural with no MSG.
  10. motolife313

    motolife313 Smoking Fanatic

    They look really good nice job! I noticed Costco baby backs have the membrane removed. Do u cook to temp or by feel? What smoker?
  11. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    Nice looking ribs! I could eat those.
  12. txflyguy

    txflyguy Fire Starter

    I cook by temp and time. 4 to 5 hours at an average of 225 degrees. The smoker is a custom built offset firebox Texas style smoker. Made from oil well pipe. It does a real nice job. I can squeeze about 6 racks in there. Or, 4 racks and two chuck roasts.
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    daricksta and wbf610 like this.
  13. motolife313

    motolife313 Smoking Fanatic

    Nice that's puppy has a huge fb! Nice I've been cooking to internal temp is what I mean. But I'm guessing I'll get better in the future and cook by time and feel. What's the fire look like in it while running?are those handles for pushing it around next to the stack or serve another purpose ?
    txflyguy likes this.
  14. Smoke23

    Smoke23 Smoke Blower

    Those are some really great looking ribs!
    txflyguy likes this.
  15. amlong88

    amlong88 Meat Mopper

    Those look delicious. Cool smoker.
    txflyguy likes this.
  16. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job on the ribs!
    They look fantastic!
    I like your smoker too!
    Congrats on making the carousel!
    txflyguy likes this.
  17. gmc2003

    gmc2003 Master of the Pit

    Looks like it was well worth the two day effort. The finished product looks fantastic.

    Point for sure

  18. txflyguy

    txflyguy Fire Starter

    Thanks to everyone for the kind words. The smoker has gone through a couple mods. Added a much larger firebox, and a taller chimney for better drafting airflow. Plus, a couple days ago we added the new (red) heavy duty casters. She rolls around like a dream now. Wish we would have added a better handle on the end.

    I try to keep a clean burning fire, with pure blue smoke. None of that thick "white stuff" that is a killer for good BBQ. Clean burning means a flame most of the time, and then pure coals that produce near smokeless heat and flavor.

    Below the original version is pictured, along with a photo of a typical fire. Note the differences from the first version, and the current version.
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    daricksta likes this.
  19. laziebun

    laziebun Fire Starter

    I like!!!
    txflyguy likes this.
  20. ab canuck

    ab canuck Master of the Pit SMF Premier Member

    Great looking ribs and smoker!!!! Definite like and congrats on the carousel ride....
    txflyguy likes this.

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