"Uncomplicated" St. Louis Style Ribs

[uncle eddie]

For this smoke I used an MES40 set at 250F.
For ribs, I forgo the chip tube and used my AMNPS - hickory.

The ribs were "uncomplicated" because:

• the membrane stays on,
• SPG for seasoning (about 4 hours prior to putting them in the smoker),
• no water in the pan - ever,
• no spritzing,
• no wrapping,
• no saucing

These ribs were in the smoker for 5 hrs and 40 minutes and pulled when they got to an IT of 200F. The ribs had great bark, were tender, some were fall off the bone, and all were very juicy. We had several sauces out but these were eaten naked - no sauce.

FWIW - The cut was particularly good and they were a single-rack cryo-pack by Hormel from a local grocery store. I will look for these ribs again.

Homemade potato salad and sweet corn on the cob rounded out this meal.

 

[one eyed jack]

Great looking plate Unc.

 

[SecondHandSmoker]

Nice!

 

[civilsmoker]

Looks tasty!

 

[tallbm]

They look great. Don't you love how well food comes out when it is treated simple but right :)

 

[tanglefoot]

I did a rack St Louis almost exactly the same way today! Simple SPOG and about 6 hrs at 230. Membrane left on. Absolutely delicious! And very moist. I'm getting sold on the "membrane left on" thing. Done it several times now and really like the results.

 

[jcam222]

Those look great. I left the membrane on im my last ribs too. Peeled it after they finished.

 

[D.W.]

Looks like a fantastic meal! I would take the membrane off for about the first year of smoking (~50 racks), tried leaving it on once amd haven't gone back to the trouble of peeling that thing off the last 7 years (lord knows how many racks). Still get great smoke and flavor all around. Happy it worked out for you.

 

[tanglefoot]

Those look great. I left the membrane on im my last ribs too. Peeled it after they finished.

Looks like a fantastic meal! I would take the membrane off for about the first year of smoking (~50 racks), tried leaving it on once amd haven't gone back to the trouble of peeling that thing off the last 7 years (lord knows how many racks). Still get great smoke and flavor all around. Happy it worked out for you.

And that dang thing peels off a lot easier after cooking. It's like you said, still get great smoke flavor.

 

[uncle eddie]

I did a rack St Louis almost exactly the same way today! Simple SPOG and about 6 hrs at 230. Membrane left on. Absolutely delicious! And very moist. I'm getting sold on the "membrane left on" thing. Done it several times now and really like the results.

Those look great. I left the membrane on my last ribs too. Peeled it after they finished.

Looks like a fantastic meal! I would take the membrane off for about the first year of smoking (~50 racks), tried leaving it on once amd haven't gone back to the trouble of peeling that thing off the last 7 years (lord knows how many racks). Still get great smoke and flavor all around. Happy it worked out for you.

I have to give credit to SmokinAl regarding not peeling the membrane off prior to smoking. It was one of the first things I learned when I joined this forum about 4 years ago.