Unwrapped St Louis Ribs One Last Try

[BrianGSDTexoma]

I just not had much luck doing unwrapped ribs. Always tough. Many years ago I did ribs on an ECB and they turned out great so I know it can be done. Got smoker going 250 which will probably run closer to 275. Using smoke tube with hickory chips. Following Hey Girl of basting with apple cider vinegar with butter after 90 minutes than every 45. Thinking around 5 -6 hours. Wish me luck. This will be my last try if not turn out.

 

[sandyut]

Those look like spares? Im in. Im sure they will be good.

 

[SmokyMose]

Good luck!
So why don't you want to wrap?
Looks like a happy full smoker

 

[BrianGSDTexoma]

Those look like spares? Im in. Im sure they will be good.

St Louis. I know you do unwrapped.

 

[BrianGSDTexoma]

Good luck!
So why don't you want to wrap?
Looks like a happy full smoker

Good Question? Several people here swear by it and I want to make it work.

 

[chopsaw]

Do them until they probe tender between the bones .
I did a rack of BB yesterday . Pellet grill wouldn't light , so I grabbed the 26 " kettle .
Fire was hot , around 350 . Ribs were done in 2 1/2 hours . Some of the best ribs I've had .
So just make sure they are done .

I used to buy the spares in the 3 packs .


Then trim them up myself .
Spare rib with the brisket flap removed , St. Louis cut .

 

[Buckeye1]

Rodney Scott’s method of un wrapped ribs are pretty good. He puts MSG in his rub and his mop contains lots of vinegar. The are not fall off the bone, but very tender

 

[voyager 663rd]

Always tough?? You sure your temp readings are accurate?

 

[BrianGSDTexoma]

Went out 3:45 hours into cook to mop and checked them. They where done all ready. Put some Head Country sauce on them and went another 30 minutes. Man where these good. Finally got that monkey off my back. Think keeping the mop sauce in the smoker helped not to cool the ribs when put on. The image of the bones tells how tender these were. Man that was a fast cook. Not much of a smoke ring which is unusual as I usually have really good ones but they tasted so good. I went back for 2'nds and 3'rds.

 

[DRKsmoking]

There you go Brian.

They look great and nothing wrong with thirds. That was a full smoker .

Glad it all worked out for you.

David

 

[sandyut]

Congrats! Nice work brother.

 

[schlotz]

Yeah, you got them done just right

 

[civilsmoker]

Those look tasty Brian! And yes having the mop sauce hot is a very good thing, when I glaze I keep the sauce in a low burner on the stove. Some of the best st L ribs I’ve done and had at a bbq place was hot and fast @ 350, I do mine at 275 - 295 and they are a 3.5 to 4 hour cook only!

 

[Gonna Smoke]

Looks like you got it, Brian...

 

[chopsaw]

Looks great bud !

 

[forktender]

Those look tasty Brian! And yes having the mop sauce hot is a very good thing, when I glaze I keep the sauce in a low burner on the stove. Some of the best st L ribs I’ve done and had at a bbq place was hot and fast @ 350, I do mine at 275 - 295 and they are a 3.5 to 4 hour cook only!

This is how I do up, my ribß as well.


Those look perfect, Brian, I like those fast cooks, but they can sure throw off your timing. Good thing they hold as well as they do.,

Nice work, Bruth'a!!!

 

[bigfurmn]

Screw the smoke ring! Good eats is good eats. I would have killed that entire rack. Very nicely done!

 

[dward51]

Looks like you nailed it to me also! 2nd and 3rds is a good confirmation!!!!

 

[WaterRat]

Looks good! I’m guessing the faster hotter cook lead to the reduced smoke ring. Nice color

 

[Redicans]

Yeah Brian those look Awesome!! Nice clean bite off the bone!