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Questions regarding my first batch of ribs

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XK150
XK150 Posts: 2
in Pork
Good Afternoon,

To start, thanks a million for all the great responses to my fist post yesterday... which prompted a couple more questions.

1. Think I will go with the St. Louis ribs for my first try... Will look at Costco today... Are the Costco St. Louis ribs already trimmed?

2. I did purchase a rib rack... should I use it or just lay on the grate bones down?

3. For a dry rub, do I still use mustard so rub will stick?

4. How important is it to wrap the ribs in foil instead of just looking low and slow on the grate for the entire time?

Thanks for all your help
Large Big Green Egg and Weber Genesis Grill
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  • SoCalTim
    SoCalTim Posts: 2,158
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    Lotsa questions, if your doing more than one rack you'll need a rib rack. I use mustard to help the rub adhere. I don't wrap anymore, but rather run the ribs straight thru @ 275. Most importantly, have fun and don't overthink the cook.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • saluki2007
    saluki2007 Posts: 6,354
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    Tim gave you great advice and would be exactly what I would have told you.  The only thing I would add is that St. Louis ribs are trimmed spare ribs.  So if you don't see any St. Louis style there get the spares and you can trim them to STL style yourself very easily.
    Large and Small BGE
    Central, IL

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