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St. Louis Ribs

Ross in VenturaRoss in Ventura Posts: 7,220
edited 11:02PM in EggHead Forum
With Dizzy Dust and Simply Marvelous Sweet and Spicy Rub

The two racks on the bottom grid and the trimmings on the raised grid
After 3-hrs.
After 5.5-hrs. ready to pull, the trimmings came off at 4.5-hrs.

Served with Jackie's wonderful Potato Salad.
These Ribs turned Exceptionally good and moist
Cooked @245* Dome temp. With Apple and Hickory wood for smoke for 5.5-hrs. Spritzed with apple juice with a little Apple Cider every hour

Thanks for looking



  • BeliBeli Posts: 10,751
    Ross..great as usual...didn't foil did you?? got enough for a few of us your friends..... :laugh:
  • Nice looking ribs Ross.Love potato salad!
  • Thanks Beli, on foil

  • Thanks Jon

  • Cpt'n CookCpt'n Cook Posts: 1,917
    They look great Ross. I just threw on a rack 10 mins ago. Hope they come out as good lookin. I am using a rib rack for the first time. :unsure:
  • reelgemreelgem Posts: 4,256
    Beautiful job on the ribs Ross!! Jackie's potato salad looks delicious too. :)
  • Thanks Cpt'n

  • Thanks Anne, See you guys in June

  • Kenny 13Kenny 13 Posts: 321
    Those look great! I'm really looking forward to trying my first low & slow cook on the egg.
  • Those look delicious Ross. I'm planning on cooking St. Louis ribs for my girlfriend this weekend. May I ask what you do with the excess parts that you cutoff, I think they are called the flaps? Do you eat them off the grill, or do you add it to another dish, like beans, etc?

    Thank you.
  • ResQueResQue Posts: 1,045
    Looks good. That might just have to be my next cook.
  • Thanks Kenny, enjoy your low and slow

  • Thanks Ken, I cooked the flaps on the raised grid they are just as tasty as the spares its all good eating

  • Thanks Aaron, its a good one

  • Thanks Ross. I'll add them to the plate when I'm devouring those tasty ribs.
  • 2Fategghead2Fategghead Posts: 9,623
    Good job Ross. Your ribs look great and I love potato salad. :P

    I've cooked several St. Louis ribs now and just love them. Mine usually take anywhere from 5.5 to 6.5 hours and the trimmings always come off sooner. I lay mine flat like you do. Tim
  • Thanks Tim, I like to lay them flat if you cook them in a rack you have to keep turning them

  • Very nice as usual Ross
  • Nice ribs Ross! That is just the way I like them, no sauce to interfere with the taste of the pork.

    What did you do with the trimmings after smoking. They make nice pulled pork if you have the patience to take all the cartilege out.

    Thanks for sharing the pics. Yummy.
  • ResQueResQue Posts: 1,045
    My try will be my first attempt at ribs whenever I get to them. Did you foil them at all or just low and slow the entire time. i love the fact that there is no sauce. I like mine with a mustard dry rub. Sauce on the side (if needed). Thanks
  • What size is the home made top grill? Is this a large egg? Where can I get the plans, is there a web site for the raised grill.
    Scooby the Newbe
  • EggsakleyEggsakley Posts: 1,016
    I gotta stop lookin at your pics you post. I JUST finished lunch and now am totally craving ribs. You can sure cook some bones.
  • Tks George

  • Thanks Dave, the trimmings are hors d'oeuvres

  • Its a 17-in. Weber grate and used 4 5-in SS Bolts 12 washers, and 12 nuts SS you can make one with 3 Bolts but I like 4 better

  • Thanks Bruce

  • DrZaiusDrZaius Posts: 1,481
    Very nice. It makes me hungry!
    This is the greatest signature EVAR!
  • NoVA BillNoVA Bill Posts: 3,005
    Hye Ross,

    Looking very good! I hope to egg some St Louis ribs once the snow abates and I don't feel like I eggin' at the North Pole. :) BTW I'll bet the trimmings made for a great snack.
  • Nice ribs Ross, looks like I might be switching to St. Louis. :ohmy: :blush:

  • Big'unBig'un Posts: 5,909
    Lookin goooood Ross! Are you delivering? :laugh:
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