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St Louis Ribs Personal Best

I cook quite a bit and I have been itching to build a fire so today I rolled out the Shirley to try something different.  I smoked the ribs 4 1/2 hrs then wrapped for an hour and fifteen minutes then back on the smoker for about 10 minutes to dry them out a little.  Smoke ring came out so big it looked like ham.  Wow a refined light smoky taste. SWMBO said a personal best.  


Southeast Louisiana
3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 

Comments

  • WeberWho
    WeberWho Posts: 11,019
    They look great. Were they fall off the bone after nearly a 6 hour cook? What temp on the Shirley? 

    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
  • bluebird66
    bluebird66 Posts: 2,725
    Those look fantastic!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

  • @WeberWho I averaged 275 and they cane out a shade more tender than a competition bite.  Actually perfect for home consumption.  Clean bones.  I cook on racks on top of foil pans so I don’t have to clean the baffle plate to put it back in the garage.  The pans block the radiant heat from the plate and disrupt the air flow that seems to slow cooking times down.  I also did an eight pound pork butt on the hotter side that took about 9 hours. 
    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
  • YukonRon
    YukonRon Posts: 16,989
    Big rib fan here, love the cook and the results. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • PoppasGrill
    PoppasGrill Posts: 355
    Looks great,
     I’m not a huge fan of the “competition bite”.
    im good with falling mostly off the bone as long as it has good flavor.