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St Louis Ribs

YukonRon
YukonRon Posts: 17,454
in EggHead Forum
Started the BGE, prepped the rack, using peach for smoke. Riding at 225F for 6 hours, going to use a pineapple teriyaki sauce at the end.
We will see what happens.
"Knowledge is Good" - Emil Faber

XL and MM
Louisville, Kentucky
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Comments

  • bgebrent
    bgebrent Posts: 19,636
    Great things will happen.  Have fun brother.
    Sandy Springs & Dawsonville Ga
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  • JRWhitee
    JRWhitee Posts: 5,678
    Very nice start Ron.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • YukonRon
    YukonRon Posts: 17,454
    Thank you Brent. Will do. Have not done this particular cut in a couple years. Curious to see how this works out.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • saluki2007
    saluki2007 Posts: 6,354
    Good start. Got some BB on right now.nothing like ribs and Sunday at the Masters. 
    Large and Small BGE
    Central, IL

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  • northGAcock
    northGAcock Posts: 15,173
    Already know what happens. Ron delivers another rack of Gawjus ribs. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • caliking
    caliking Posts: 19,780
    This will turn out horribly. Once you're done, send it to me and I'll take care of it. :smiley:

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • chuckytheegghead
    chuckytheegghead Posts: 1,201
    Looks good so far Ron. I especially like peach for smoke. Looking forward to the finish with the pineapple teriyaki. Is that a home brew?
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  • lousubcap
    lousubcap Posts: 37,871
    Sounds like a great recipe.  Gonna be great eats.  
    Just trust the good 'ol toothpick to bring it home.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • YukonRon
    YukonRon Posts: 17,454
    JRWhitee said:
    Very nice start Ron.
    Been a while, but we will see how these bad boys turn out. Thanks Jim, appreciate you looking in.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,454
    saluki2007 said:
    Good start. Got some BB on right now.nothing like ribs and Sunday at the Masters. 
    You know, exactly my thought as well ....
    Good luck on your cook.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,454
    northGAcock said:
    Already know what happens. Ron delivers another rack of Gawjus ribs. 
    You are very kind brother. I appreciate you checking in on my cook. Hoping it turns out.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,454
    caliking said:
    This will turn out horribly. Once you're done, send it to me and I'll take care of it. :smiley:
    Kind and generous, that is why I love y'all in this forum, so willing to take the hit.
    Thank you for checking in, we will see how this works out.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,454
    chuckytheegghead said:
    Looks good so far Ron. I especially like peach for smoke. Looking forward to the finish with the pineapple teriyaki. Is that a home brew?
    It is a home brew, but it changes every time because I can't remember the exact proportions, so I just keep throwing in stuff to where I think My Beautiful Wife will enjoy them.
    I started writing it down, each time I have used it, but I can't remember where I stored it.
    Mind is going, but the heart is still there.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,454
    lousubcap said:
    Sounds like a great recipe.  Gonna be great eats.  
    Just trust the good 'ol toothpick to bring it home.  
    Every since I started reading your posts, and advice, my cooking game has gone from yuk, to yeah baby! I have a jar of toothpicks, which will only be used for cook evaluation.
    I set them out when I start the cook as a reminder.
    Thank you, for checking in on me, Frank. I forget so much these days, but I never forget the toothpick test.
    Absolutely some of the best insight, ever.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    I’m sure they’re going to be awesome, that ending sauce too. Standing by 
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  • YukonRon
    YukonRon Posts: 17,454
    CigarCityEgger said:
    I’m sure they’re going to be awesome, that ending sauce too. Standing by 
    Thank you for the kind words....hoping these will be decent. We will see.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SSQUAL612
    SSQUAL612 Posts: 1,186
    Looking good Ron...just threw some ribs on myself.   Good minds think alike.
    Tyler, TX   XL BGE 2016, KJ Classic 2019,  MES, 18.5 WSM,  Akorn Jr,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
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  • Jeremiah
    Jeremiah Posts: 6,412
    Looking good so far!
    Slumming it in Aiken, SC. 
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    SSQUAL612 said:
    Looking good Ron...just threw some ribs on myself.   Good minds think alike.

    x 3!
    New Albany, Ohio 

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  • YukonRon
    YukonRon Posts: 17,454
    Coming along, the peach smoke smells devine.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,454
    SSQUAL612 said:
    Looking good Ron...just threw some ribs on myself.   Good minds think alike.
    Hope your cook comes out great. Great minds do think alike.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,454
    Jeremiah said:
    Looking good so far!
    Thank you Jeremiah, waiting for this cook to turn out.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,454
    THEBuckeye said:
    SSQUAL612 said:
    Looking good Ron...just threw some ribs on myself.   Good minds think alike.

    x 3!
    Way to go.....Great minds think alike! Thank you for looking in.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • caliking
    caliking Posts: 19,780
    YukonRon said:
    chuckytheegghead said:
    Looks good so far Ron. I especially like peach for smoke. Looking forward to the finish with the pineapple teriyaki. Is that a home brew?
    It is a home brew, but it changes every time because I can't remember the exact proportions, so I just keep throwing in stuff to where I think My Beautiful Wife will enjoy them.
    I started writing it down, each time I have used it, but I can't remember where I stored it.
    Mind is going, but the heart is still there.
    This caught my attention in particular.  Haven’t been too happy with the extra stuff added for texture and consistency in off the shelf products, so stopped buying them a long time ago. 

    Would love to hear your thoughts on your concoction. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • YukonRon
    YukonRon Posts: 17,454
    caliking said:
    YukonRon said:
    chuckytheegghead said:
    Looks good so far Ron. I especially like peach for smoke. Looking forward to the finish with the pineapple teriyaki. Is that a home brew?
    It is a home brew, but it changes every time because I can't remember the exact proportions, so I just keep throwing in stuff to where I think My Beautiful Wife will enjoy them.
    I started writing it down, each time I have used it, but I can't remember where I stored it.
    Mind is going, but the heart is still there.
    This caught my attention in particular.  Haven’t been too happy with the extra stuff added for texture and consistency in off the shelf products, so stopped buying them a long time ago. 

    Would love to hear your thoughts on your concoction. 
    I am using galic juice, some molasses, red wine vinegar, all in small amounts, teriyaki, pineapple juice is about 75% of the mix, and some sesame seed oil. Mix well, until it is all consistant throughout. For pork or poultry it is very good, giving an extra layer of flavor.
    I will be brushing it on about an hour prior to finish. As it sets up on the ribs, the crust is very, very nice, keeping the moisture of the last hour or so inside.
    Typically I do not use it on BBs, just set it out on the side. With StLs I like some sauce duringbthe cook.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • baychilla
    baychilla Posts: 387
    Looks good.  Wish my local "butchers" were honest about their St. Louis ribs.
    Near San Francisco in California
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  • YukonRon
    YukonRon Posts: 17,454
    baychilla said:
    Looks good.  Wish my local "butchers" were honest about their St. Louis ribs.
    I was lucky to find them here. They are typically scooped up first thing in the morning.
    Hoping to do them justice with the cook.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,454

    Sauced up. For the final hour
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • lousubcap
    lousubcap Posts: 37,871
    Late banquet tonight-gotta admit those look more like a true spare ribs than St Louis cut but I have had a few supervisory beverages today.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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