Author Topic: Spare Ribs done St. Louis Style  (Read 196 times)

OldeSmoker

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Spare Ribs done St. Louis Style
« on: November 13, 2020, 10:54:46 PM »
Prepping slabs of spare ribs tonight for tomorrowís weekly Saturday smoke. I trimmed the extra meat and cartilage (riblets) from the slabs for St. Louis style ribs. Removed the membrane and flap from the bone side of the slabs, then gave them a heavy coat of rub to allow them to dry brine overnight. They will go in the 3DW around 11:00 am tomorrow for a 6 hour smoke at 225 degrees. The trim (the riblets) will get sauced and wrapped after about 3.5 to 4 hours. The ribs will be served dry with sauce on the side. I will be using 2 oz. of wild cherry and 1 oz. of sugar maple. I will post additional photos and information about the smoke tomorrow.
« Last Edit: November 13, 2020, 11:04:37 PM by OldeSmoker »
Paul from Southwest Missouri
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with Bellaís Cold Smoke Generator
*Members Mark SS 6 Burner Gas Grill with Sear Burner, Side Burner & Rotisserie
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W/ Rotisserie and Dutch Oven Hanger

barelfly

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Re: Spare Ribs done St. Louis Style
« Reply #1 on: November 13, 2020, 11:46:02 PM »
Yes!!! Ribs are gonna be good!
Jeremy in NM
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PulledPorkSandwich

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Re: Spare Ribs done St. Louis Style
« Reply #2 on: November 14, 2020, 12:06:44 PM »
I've struggled with St. Louis style ribs in my #2 so I'm looking forward to seeing how yours turn out.  Last time I cooked them for 7 hours and they were still tough and -- I think -- undercooked. 

Also interested in any details in how you cook the riblets.  My previous attempts at cooking them haven't worked out well.
Ed in North Texas

OldeSmoker

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Re: Spare Ribs done St. Louis Style
« Reply #3 on: November 14, 2020, 01:37:03 PM »
The ribs have been in for about an hour now and we have some nice TBS wisping out of the smoke stack. I added a large pan of Bacon Baked Beans so I added 1 ounce of Hickory to the mix. Regarding the Riblets. I place them one rack below the ribs to catch the rib drippings. Since they are leaner that seems to help them stay moist. I also place a full loaf pan about half full of apple juice on the bottom of the smoker next to the wood box. I have found the riblets donít take as long as the ribs to get tender without drying out so I usually pull them, sauce and wrap around the 4 hour mark. That helps them to continue to tenderize without drying out.
« Last Edit: November 14, 2020, 02:44:33 PM by OldeSmoker »
Paul from Southwest Missouri
*Smokin-It 3D-WiFi
with Bellaís Cold Smoke Generator
*Members Mark SS 6 Burner Gas Grill with Sear Burner, Side Burner & Rotisserie
*River Grills Wood Fired Grill and Fire Pit
W/ Rotisserie and Dutch Oven Hanger

old sarge

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Re: Spare Ribs done St. Louis Style
« Reply #4 on: November 14, 2020, 01:45:58 PM »
Looking good.  The final product ought to be a great meal!
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OldeSmoker

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Re: Spare Ribs done St. Louis Style
« Reply #5 on: November 14, 2020, 10:46:22 PM »
The Ribs, Riblets and Bacon Baked Beans turned out very good. I ended up going about 7 hours on the Ribs and 5 hours on the Riblets due to operator error. I forgot to program step 2 to increase temperature to 225 from 150. When I looked at the app and saw my mistake they had smoked at 150 for about an hour longer than I had planned. Oh well, it didnít affect the outcome of the food. It just meant we ate an hour later. The meat was tender and juicy and had a nice mellow smoke flavor from the cherry, sugar maple and a little hickory. If I smoke the beans again next time with the meat, I will add another ounce of wood. BTW the beans were great but I canít take credit for that. My wife made them, I just did the smoking. All in all it was a successful cook, even our young grandkids liked it, 7, 4 and 2. They are my biggest critic. Just a couple of things Iíll tweak a little next time.
Paul from Southwest Missouri
*Smokin-It 3D-WiFi
with Bellaís Cold Smoke Generator
*Members Mark SS 6 Burner Gas Grill with Sear Burner, Side Burner & Rotisserie
*River Grills Wood Fired Grill and Fire Pit
W/ Rotisserie and Dutch Oven Hanger

barelfly

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Re: Spare Ribs done St. Louis Style
« Reply #6 on: November 14, 2020, 11:14:26 PM »
My kind of ribs! Rub and some smoke! Looks great! Thanks for sharing with us.
Jeremy in NM
3D for lazy q
Bullet 4 burner gasser by Bull Grills
Weber Kettle with a Slow n Sear

PulledPorkSandwich

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Re: Spare Ribs done St. Louis Style
« Reply #7 on: November 15, 2020, 12:35:16 PM »
Good looking ribs!  Thanks for sharing!
Ed in North Texas

smokeasaurus

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Re: Spare Ribs done St. Louis Style
« Reply #8 on: November 15, 2020, 06:25:22 PM »
I would eat that  8)
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