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Did I do this right? (St. Louis style ribs)

KlagKlag Posts: 208
edited 8:12AM in EggHead Forum
I've had great success with baby backs. I started with the 3-1-1 but now prefer Carwash Mike's way.

Today I picked up spare ribs for the first time ever. I tried to cut em up St. Louis style from picturs on the internet, but mine look so much smaller. Did I cut this right?

I just threw the rest of the pieces on the Egg, figured I can turn it into pulled pork or something :)






  • thirdeyethirdeye Posts: 7,428

    They look good to me.
    Happy Trails

    Barbecue is not rocket surgery
  • KlagKlag Posts: 208
    Cool, thanks :) I guess I just didn't realize how much we cut away until I actually did it.

    What do you usually do with the other parts you trim away?
  • thirdeyethirdeye Posts: 7,428
    I cook it alongside the ribs. The smaller pieces are cooks snacks. The rest of the trim is my favorite part so I get it and serve the ribs.
    Happy Trails

    Barbecue is not rocket surgery
  • KlagKlag Posts: 208
    Thanks for the info thirdeye :)

    Here's some updates

    1 hour in


    2 hours


    3 hours


    4 hours. getting ready to start basting wtih BBQ sauce.

  • Great looking ribs friend. I'm still a little new here and must have missed the thread, but could you explain the 'Carwash Mike' way of smoking ribs? I'm only familiar with the 3-1-1 method, and am curious to know the difference between the two.

    Thanks in advance!
  • KlagKlag Posts: 208
    Sure, here it is :)

    Thanks for the compliment. Came out great!



    Bottom of the plate is the St. Louis syle ribs. Middle is the country style rib things and the top is that pure slab of meat falling apart like pulled pork. Awesome.

  • KlagKlag Posts: 208
  • thirdeyethirdeye Posts: 7,428
    I'd like an order to go please :cheer:
    Happy Trails

    Barbecue is not rocket surgery
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