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Help with St Louis ribs
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m_reese
Posts: 7
I've browsed and searched and have come up with more questions than answers. So, if you don't mind, I'm looking for your preferred method for preparing St Louis style pork ribs.
Wife prefers fall off the bone. Doesn't matter if it's got bbq sauce or not. Just looking for some clear direction.
Thanks in advance.
Comments
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Search this site for Car Wash Mike's rib cooking class. He used mostly baby backs but the principle is the same.Marietta, East Cobb, GA
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Wrapping them towards the end will get you the "falling off the bone" result.
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I have tried many methods until I found the simple turbo rib method around 330 to 350 indirect with PS legs pointed up. No foil. First hour bone side down, flip for another hour. At that point test for doneness and sauce if you wish. It's really foolproof. This is not a good picture but they were delicious!Re-gasketing America one yard at a time.
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350 degrees for about one and a half hours. Then wrap and Add brown sugar or honey or butter and cook for about one hour. Pull off and sauce or not and finish all to the tenderness you desire. It will be delicious.Green egg, dead animal and alcohol. The "Boro".. TN
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I get mine out of the fridge , rinse them off , pat dry , and pull the membrane off . Then liberally apply my favorite rub ( Oakridge secret weapon ) .
I then light the egg , put the plate setter in legs up with a dry drip pan . Put some washers between the plate setter and the pan.
When egg is stabilized between 270 - 290 dome I put my ribs on bone side down .
Do not open the dome for 3 1/2 hrs. At this time I check them with the bend test. Many times they are done at 3 1/2 hrs. If not I'll check them again in 30 minutes. They are always done in 4 hrs .
I have never had a bad rack of ribs done this way .
To me foil = mush and I don't like mushy ribs . -
If you smoked babyback ribs, you can do st. louis ribs. The cook is basically the same, just longer as st. louis ribs are slightly bigger. Depending on method, maybe 2 hours longer at most. Best way to tell if ribs are done is pull on the bones and see if the meat separates slightly from the bones. If so, ribs are basically done.If you get them over done, falling apart to much, try bumping the temp and somewhat dry them out.....little hard to explain til you've done it.twww.ceramicgrillstore.com ACGP, Inc.
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I've done st Louis ribs twice. Rub, 275 dome for 3-1/2 hours or so, sauce for the last 15 minutes. Never foiled or spritzed, but many do. I use a rib rackXLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Green egg, dead animal and alcohol. The "Boro".. TN
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Wow, that was easy. Thanks @henapple :-*XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Can you feel the love!henapple said:@Cookinbob. ..I'll believe I'll troll you for that comment.
lols jk broski. .. ) -
RRP said:I have tried many methods until I found the simple turbo rib method around 330 to 350 indirect with PS legs pointed up. No foil. First hour bone side down, flip for another hour. At that point test for doneness and sauce if you wish. It's really foolproof. This is not a good picture but they were delicious!
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Welcome to the Swamp.....GO GATORS!!!! -
henapple said:350 degrees for about one and a half hours. Then wrap and Add brown sugar or honey or butter and cook for about one hour. Pull off and sauce or not and finish all to the tenderness you desire. It will be delicious.
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Just watch your temp while foiled or they will fall apart as @njl said. I've started cutting back on my foil time. Don't be afraid to take a rack off and open the foil to inspect.Green egg, dead animal and alcohol. The "Boro".. TN
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