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First time St. Louis style ribs and Bad Byron's questions

My sons are going back to school and requested ribs. I saw St. Louis style and thought I would give it a try. My research indicates that I cook them like I do my baby backs. Also, while on vacation in Florida, I picked up some bad Byron's Butt Rub. I have never cooked/used either, so I have some questions. I I don't use foil on my ribs, I am planning on about six hours of low and slow at 225-250 I chose that because everyone says just add time. It usually takes me five to do baby backs. Is that about right or does it not take THAT long? Next I read for ribs, bad Byron's is too salty, but I don't know what ratio to cut with turbinado sugar. I was going 1-1 but may do 2-1 sugar to BB. does anyone have suggestions? My kids like it sweet and not necessarily spicy. The ribs already appear trimmed. Any other insight would be appreciated.

Comments

  • 1) the ribs are trimmed (that's what St Lou ribs are -trimmed spares)
    2) They may take longer than baby backsbecause spares have more meat on the bone but 5-hrs at 225 sounds normal to me
    3) Bad Byron's can be salty if you over do it. I only use it on brisket so not sure how it will be on ribs. It' pretty good but don't cake it on
    4) have a lovely day :)


    Keeping it Weird in the ATX
  • lousubcaplousubcap Posts: 10,333
    Your cook times are in the range as noted by Cen-Tex and the finish indicators are the same-bend test to 90*+ or toothpick-in and out with no resistance in the meatiest part of the ribs.  Your sons obviously appreciate your cooking so that is a big plus regardless of the outcome.  Enjoy!
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • BeaumontyBeaumonty Posts: 174
    I went with a 1-1 ratio of turbinado sugar and Byron's. I am cooking three racks. I thought the grid and an extender would be enough but they were pretty big so I had to use my rib rack. Does everyone keep their ribs in the rack the whole time or do y'all lay them flat after they've smoked a while?
  • Beaumonty said:
    I went with a 1-1 ratio of turbinado sugar and Byron's. I am cooking three racks. I thought the grid and an extender would be enough but they were pretty big so I had to use my rib rack. Does everyone keep their ribs in the rack the whole time or do y'all lay them flat after they've smoked a while?

    I leave them in the whole timeif I use the rack. . Sometimes I flip them if they apear to be cooking unevenly. I do sauce at the end of my cooks so I'll lay them flat 2 racks atat time for 10-15 minutes to sauce them.
    Keeping it Weird in the ATX
  • PhiliciousPhilicious Posts: 337
    I do a 1-1 that I use in my butts and we and others love it
    Born and raised in NOLA. Now live in East TN.
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