St Louis Ribs

DoubleEgger

In the spirit of trying new stuff, I decided on St Louis Ribs. I grew up eating back backs and that carried over into adulthood. Been cooking baby backs for years....  Ribs seasoned with Wicked Que Sweet Georgia Heat and EAT BBQ Next Big Thing sauce was used. 3-2-1 method using a stoker at 235. Waiting for the wife to get back from a walk before we eat. 

GalanteNate_OneEa

Lookin Good!

DoubleEgger

Thanks. They were excellent. Will put these in the rotation. 

Northarrow

looking good from this vantage point....

NPHuskerFL

Great color and pull back. Nice bite.  

Legume

Yep yep yep!  Just cut up the last of the rib meat from my leftover St Louis and added to some beans.  I'm a fan now too and yours look really good.

Jeepster47

Those look good Michael ...

XC242

Perfect!

mjk412

I actually made St. Louis style ribs today. I cooked at 275-300 2hrs, then foiled for 1hr 30min, and then brushed bbq sauce and cooked for 30min. Came out excellent. 

RRP

Looks good! As we all know there are many ways to egg ribs. Me personally? I love my St Louis spares done turbo style at 330 to 350, no foil. They are done in 2 hrs or less and I honestly can't tell the difference between lo & slo and turbos! I just know that I had 3 to 4 hours "given back to me" between the two methods, but suit yourself.

DoubleEgger

With the stoker, time isn't really an issue. Just set it and go about your business. 

LukeGangloff

@RRP I've seen several post about your turbo ribs. I've searched for the past post/link and could not find your recipe. Is there more to it then the 350, no foil? I'm doing a boston butt on saturday and ribs for Mother's Day.I've had my egg for about a month and have done ribs twice. They were phenomenal but I'm curious to try the turbo method.  Do they fall off the bone w/ out the foil? I prefer fall off versus sticky. Thanks!

henapple

Excellent 

SmokeyPitt

Looks like they came out perfect.  I also cooked only baby backs for a long time but I think I am now a spare convert.