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St Louis style ribs

Jeepster47
Jeepster47 Posts: 3,827
in Pork
After seeing a number of rib cooks recently posted, they jumped to the top of the "what's next" list.  Grabbed a single rack of St Louis style ribs, the Dukes mayo (very, very, very lightly smeared on the ribs), and some Dizzy Pig Raging River Rub.  Fired up the egg with Rockwood lump, added the DigiQ to see if all the bugs were worked out of my process, and set the temp to 250 degrees.  The ribs were flat on the grate at high noon and ignored for four hours.  Checked on them at the four hour point ... looked good, but not done yet, so they were rotated to even up the cook.  Went back at the five hour point to add some Red Mud sauce ... getting close to being done.  At almost six hours they were tender enough to eat, so in they came.  Nothing special about the set up today, so I'll simply show you one "proof of cook" picture.


image

They tasted really, really great.  The egg carried me again.

Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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Comments

  • boochsr71
    boochsr71 Posts: 267

    nailed 'em, nice job!

    Booch- from Medina, Ohio

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  • SGH
    SGH Posts: 28,883
    You say nothing special, I say

    image

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Mattman3969
    Mattman3969 Posts: 10,458
    edited January 2015
    I've never done St Louis Style but I would say that you Nailed them based on that pic!!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • GalanteNate_OneEa
    GalanteNate_OneEa Posts: 967
    Awesome Job! Great looking cook!
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Looks great!
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  • TN2TX
    TN2TX Posts: 298
    Haven't tried St. Louis yet, only BB so far. This just put me over the edge. 
    Dallas, TX
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  • Zmokin
    Zmokin Posts: 1,938
    I prefer spares over babybacks, but it seems the only time I see them cut St. Louis style, they have already been sauced by the packing company.  I have to make my own St. Louis cut, by trimming the flap and the side of cartilage.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • Jeepster47
    Jeepster47 Posts: 3,827
    SGH said:
    You say nothing special, I say

    image
    Thank you my friend ... it's a great honor to me.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • stemc33
    stemc33 Posts: 3,567
    Excellent. Two thumbs up :-bd
    I made the exact same thing. First time doing St. Louis ribs for me. I went turbo which was a first for me. @Jeepster47‌, how did you get the ribs to sit flat? I had to drape them over a grate.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • RRP
    RRP Posts: 26,027
    Tom,

    Looks good!!! You are really rockin, my man!

    After many years of only cooking spares I became an egger and at that time was convinced that baby backs were the way to "BBQ salvation" - after years of those BB I had a falling out with some BBQ high priest and resorted to spare ribs trimmed St L style. BTW I have NEVER gone back to BB after reminding the taste of delicious spare ribs! You might say I "re-found" the light, brother! LOL

    I already have a rack of spares thawing for Sunday and I will trim them myself to St L style and I know they will be great - even though I will egg them turbo at 330.
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  • Jeepster47
    Jeepster47 Posts: 3,827
    @stemc33 ... with cooking for only two of us (and the other half eats like a bird) I have plenty of real estate on a large.  Plus, I cheated and cut the full rack in half to lay the two half racks side-by-side ... didn't want the ends hanging over the plate setter.

    I'm working my way through the low-and-slows first ... turbos will come later ...




    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • shtgunal3
    shtgunal3 Posts: 5,854
    Good looking ribs bro!

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Jeremiah
    Jeremiah Posts: 6,412
    Yeah spares are awesome! Very nice!
    Slumming it in Aiken, SC. 
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  • stemc33
    stemc33 Posts: 3,567
    Jeepster47 said:

    @stemc33 ... with cooking for only two of us (and the other half eats like a bird) I have plenty of real estate on a large.  Plus, I cheated and cut the full rack in half to lay the two half racks side-by-side ... didn't want the ends hanging over the plate setter.

    I'm working my way through the low-and-slows first ... turbos will come later ...




    Just eggin' for two most of the time too. My son's visiting for a bit, so I'm cooking more stuff. I didn't think about cutting the ribs(duh). Would of worked better than the draping thing I did.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,173
    Me likey!
    Flint, Michigan
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,544
    edited January 2015
    @stemc33‌ You can also roll the ribs and stand them up. Thats a good way to maximize real estate. Just make sure there is room for the air to pass through the roll.

    image


    Maybe your purpose in life is only to serve as an example for others? - LPL


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  • Froman
    Froman Posts: 201
    Does a roll or rack work better?
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,544
    Froman said:

    Does a roll or rack work better?

    I have never personally rolled. If you have the space a rack is easier. No need to mess with rolling and tying. I have been told they can be a hassle to un roll and get good straight cuts afterward.

    Rolls are for when space is a premium.

    Maybe your purpose in life is only to serve as an example for others? - LPL


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  • johnmitchell
    johnmitchell Posts: 6,758
    Fantastic looking ribs..I have started cooking St Louis style ribs and really enjoying them..Once again congrats and great post...Have a great Saturday...
    Greensboro North Carolina
    When in doubt Accelerate....
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  • AUCE
    AUCE Posts: 890
    Looks great!

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • Eggingaround
    Eggingaround Posts: 357
    Great looking ribs! Starting to get hungry.
    Mckinney, TX
    LBGE--AR with Rig extender 
    Mini Max
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  • cook861
    cook861 Posts: 872
    Nice set of ribs 
    Trenton ON 1 mbge for now
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