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

Klag · September 2008

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

thirdeye · September 2008

They look good to me.

Klag · September 2008

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?

thirdeye · September 2008

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.

Klag · September 2008

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.

Vincent Chase · September 2008

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!

Klag · September 2008

Sure, here it is

http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html

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.

Klag · September 2008

thirdeye · September 2008

I'd like an order to go please :cheer:

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

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