St. Louis Ribs seeking cooking suggestions

coach bob · August 2010

Cooking St. Louis Ribs for the first time. Could use recipe and tips for a slow cook on a LBGE.
Thanks,

Jeffersonian · August 2010

If they're already trimmed to STL spec, just coat them with a thin layer of yellow mustard, apply your favorite rub and let rest in the fridge for 1-4 hours to let the rub set. Then put on the Egg at 240-250*, indirect, for about 6 hours. You can foil, if you want, after the first 3 hours, then firm them up out of the foil for the last hour or so.

Richard Fl · August 2010

Welcome to the "CULT". Here are some thoughts.

http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=view&catid=1&id=755549#755549

coach bob · August 2010

Thanks Jefferson, appreciate your reply.

coach bob · August 2010

Thanks Richard, like your link.

langmotorsports · August 2010

Hi Bob....check out smoking-meat.com You will find anything and everything related to smoking in general that you could ever want!! RE: ribs.....check out the 3-2-1 rib method......works every time!! Enjoy

Jeffersonian · August 2010

Except for the "2" in that 3-2-1. That's pretty long in foil, and ribs will come out pretty mushy if you leave them in it that long.

tnels · August 2010

Agree with the 2 being too long. A 1-hour foil is plenty. Anything beyond that is way too tender.

Kokeman · August 2010

I do them the same way as babby backs just a hour or so longer. I use the Car Wash Mike method. They come out great every time.
http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html

2Fategghead · August 2010

Here is a past spare rib cook including trimming them. Tim

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=803528&catid=1

St. Louis Ribs seeking cooking suggestions

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