St. Louis Ribs

[Smokin Jon]

First Rib cook on the 3D.
 
4 Racks St. Louis Ribs (Dry rub x 15 hours)
•   Smoker Temperature -    225F – Took over 1 hour to come up to temperature.
•   Time cooked -          ~6 Hours – 5 hours (naked) then basted with KC Masterpiece BBQ sauce + 1 more hour.
•   Wood Type -          Pecan + Apple
•   Amount of Wood -       3 oz. total = 1.5 oz. each (will use 1-1.5 oz more wood next time)
•   Wood notes -          Started with 1.5 oz. pecan for 1.25 hours then added 1.5 oz. Apple
•   Condition of wood at end of cook -   total white ash
•   Taste -    Ribs were moist and tasted good.  Minimal smoke flavor.   

Still learning about this smoker.  Love the ease of use and ease of cleaning.  No worries about rust!

Jon

• Tweet
• 

[Lonzinomaker]

Ribs look very tasty. I add all the wood at the beginning, don't have to open the door until time to test whether ribs are done.

[barelfly]

Those look great! Congrats on the successful cook!

And thanks for sharing your steps!

[Smokin Jon]

Thanks,
They are for a going away party (social distancing observed) for a colleague at work.
Hope everyone likes them.