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St, Louis Style Ribs #14467866 09/04/22 02:35 PM
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TPACK Offline OP
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Turned out very tender and had great color. Very happy with the smoke flavor my Rec Tec 590 gives the ribs.

Seasoned 1 hour prior to smoking.
Smoked @ 225° for 4 hours (B&B Hickory Pellets)
Wrapped @ 225° for 2 hours (Brown Sugar, Butter, Honey)
Rasberry-Peach BBQ Glaze applied and finished @ 250° till glaze is set up (50 minutes for me).

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Re: St, Louis Style Ribs [Re: TPACK] #14467976 09/04/22 04:57 PM
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I like the St Louis ribs vs spareribs and baby backs.


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Re: St, Louis Style Ribs [Re: TPACK] #14468167 09/04/22 09:40 PM
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That's how I do mine. thumb grill
Butter,honey,and brown sugar on foil then "meat side down" on it.

Last edited by V-Bottom; 09/05/22 12:18 AM.

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Re: St, Louis Style Ribs [Re: TPACK] #14468189 09/04/22 10:03 PM
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Do you have any leftovers? food


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Re: St, Louis Style Ribs [Re: TPACK] #14468411 09/05/22 08:29 AM
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Look good grill


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Re: St, Louis Style Ribs [Re: Pot licker] #14468510 09/05/22 01:13 PM
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TPACK Offline OP
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Originally Posted by Pot licker
Do you have any leftovers? food


I actually did. I gave one slab to my grandson who is going to college and working full time. He always appreciates my cooking.

Re: St, Louis Style Ribs [Re: TPACK] #14468733 09/05/22 04:38 PM
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pop r Offline
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thumb

Re: St, Louis Style Ribs [Re: TPACK] #14468876 09/05/22 07:28 PM
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that looks good! i'm learning a pellet grill and did my 2nd spare rib rack Saturday. didn't look as good as yours. tender a tasty though. i'll try the St. Louis next. i did the 3 2 1 method and they were sorta dry, not too dry, but more than i like.


es le bon ton roulet
Re: St, Louis Style Ribs [Re: TPACK] #14469014 09/05/22 11:12 PM
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Originally Posted by TPACK
Originally Posted by Pot licker
Do you have any leftovers? food


I actually did. I gave one slab to my grandson who is going to college and working full time. He always appreciates my cooking.

Lucky kid! You're a good grandpa thumb


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Re: St, Louis Style Ribs [Re: TPACK] #14516297 10/26/22 02:44 PM
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Nice!! Looks Delicious


Rip some LIPS!!!

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Re: St, Louis Style Ribs [Re: TPACK] #14520736 10/30/22 10:23 PM
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Yassir! Them'll do nicely! cheers


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Re: St, Louis Style Ribs [Re: smooth move] #14523880 11/03/22 12:00 PM
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Originally Posted by smooth move
that looks good! i'm learning a pellet grill and did my 2nd spare rib rack Saturday. didn't look as good as yours. tender a tasty though. i'll try the St. Louis next. i did the 3 2 1 method and they were sorta dry, not too dry, but more than i like.


I was watching TV and 225 is too hot unwrapped. 180 3hr. 225 2hrs wrapped, and then 180 to set glaze.

Re: St, Louis Style Ribs [Re: Beak47] #14550986 11/30/22 07:25 PM
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I'm from St. Louis and spent 14 years in the pork processing industry as well as working my way through college in a retail butcher shop. A St. Louis style rib is nothing more than a sparerib which has had the brisket bone removed. I buy spareribs and remove the brisket bone for use in a pork and sauerkraut dinner.

Re: St, Louis Style Ribs [Re: soapy] #14552142 12/01/22 06:04 PM
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Originally Posted by soapy
I'm from St. Louis and spent 14 years in the pork processing industry as well as working my way through college in a retail butcher shop. A St. Louis style rib is nothing more than a sparerib which has had the brisket bone removed. I buy spareribs and remove the brisket bone for use in a pork and sauerkraut dinner.


I also trim off the skirt and the end flap. no reason to pay someone else to do it for me.


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Re: St, Louis Style Ribs [Re: TPACK] #14555562 12/05/22 04:47 AM
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Mighty Fine. food


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