St. Louis Ribs

Ross in Ventura · February 2010

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

Ross

Beli · February 2010

Ross..great as usual...didn't foil did you?? got enough for a few of us your friends..... :laugh:

Serial Griller · February 2010

Nice looking ribs Ross.Love potato salad!

Ross in Ventura · February 2010

Thanks Beli, on foil

Ross

Ross in Ventura · February 2010

Thanks Jon

Ross

Cpt'n Cook · February 2010

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:

reelgem · February 2010

Beautiful job on the ribs Ross!! Jackie's potato salad looks delicious too.

Ross in Ventura · February 2010

Thanks Cpt'n

Ross

Ross in Ventura · February 2010

Thanks Anne, See you guys in June

Ross

Kenny 13 · February 2010

Those look great! I'm really looking forward to trying my first low & slow cook on the egg.

GoonSlapper · February 2010

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.

ResQue · February 2010

Looks good. That might just have to be my next cook.

Ross in Ventura · February 2010

Thanks Kenny, enjoy your low and slow

Ross

Ross in Ventura · February 2010

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

Ross

Ross in Ventura · February 2010

Thanks Aaron, its a good one

Ross

GoonSlapper · February 2010

Thanks Ross. I'll add them to the plate when I'm devouring those tasty ribs.

2Fategghead · February 2010

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

Ross in Ventura · February 2010

Thanks Tim, I like to lay them flat if you cook them in a rack you have to keep turning them

Ross

Big George's BBQ · February 2010

Very nice as usual Ross

Dave in So Cal · February 2010

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.

ResQue · February 2010

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

Scooby's Eggin again! · February 2010

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.
Thanks!
Scooby the Newbe

Eggsakley · February 2010

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.

Ross in Ventura · February 2010

Tks George

Ross

Ross in Ventura · February 2010

Thanks Dave, the trimmings are hors d'oeuvres

Ross

Ross in Ventura · February 2010

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

Ross

Ross in Ventura · February 2010

Thanks Bruce

Ross

DrZaius · February 2010

Very nice. It makes me hungry!

NoVA Bill · February 2010

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.

Car Wash Mike · February 2010

Nice ribs Ross, looks like I might be switching to St. Louis. :ohmy:

Mike

Big'un · February 2010

Lookin goooood Ross! Are you delivering? :laugh:

St. Louis Ribs

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