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Anyone else doing St. Louis Style ribs today ? Happy Fathers Day too!

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Pharmeggist
Pharmeggist Posts: 1,191
edited November -1 in EggHead Forum
Hi Eggheads,
I am doing two slabs St. Louis Style ribs 3-2-1 method... dome temp 250 put em on at 2:30PM CST. :=) Will give a progress report later[p]Happy Egging, Pharmeggist
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  • stike
    stike Posts: 15,597
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    Pharmeggist,
    i'm jealous. only had time to make one stop yesterday for spares to trim down, and had to settle for babybacks...[p]still, not bad, of course. funny though, i picked the heaviest ones, and man, they went 6 hours, and coulda gone another hour maybe. never pulled back. they had a little more tug than i like, but were not a bad cook after all
    ed egli avea del cul fatto trombetta -Dante
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  • Buster Dog BBQ
    Buster Dog BBQ Posts: 1,366
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    Pharmeggist,
    I did six racks yesterday and that was enough for one weekend.
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  • Pharmeggist
    Pharmeggist Posts: 1,191
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    Buster Dog BBQ,
    You are too modest.... Congrats again on your second place finish ;=) I enjoyed my back yard style 3-2-1 which leaves me to ask you how do you do them for a competition. Do you do them indirect at 250 the whole time and spritz them? Do tell. THANKS

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  • Pharmeggist
    Pharmeggist Posts: 1,191
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    stike,
    Gladed your babybacks turned out pretty good. Maybe you can work in some spares next weekend ;=)
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  • Buster Dog BBQ
    Buster Dog BBQ Posts: 1,366
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    Pharmeggist,
    I actually do the 3-2-1 ish. I put vertical in a rib rack and turn about 1.5 hours in. Then at about 3 hours I put in foil with parkay, honey, and brown sugar and apple juice. About 1 hour is, then put on the grill direct for about 30 min with sauce. All except for the end is indirect 270ish dome.
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