St, Louis Style Ribs

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).

I like the St Louis ribs vs spareribs and baby backs.

That's how I do mine.
Butter,honey,and brown sugar on foil then "meat side down" on it.

Do you have any leftovers?

Look good

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

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.

Lucky kid! You're a good grandpa

Nice!! Looks Delicious

Yassir! Them'll do nicely!

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

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.

Mighty Fine.

Great looking ribs...Love Love my ReqTec Smoker...poor stick smoker has been all but abandoned!

Those look fantastic, I just pulled 2 full racks for pulled pork and a ham and made sauce, seeing what the weather does.

I took pulled rib meat from a whole slab and a rack of baby backs and a 12 pound ham to my sisters, with ham was nephew, college kid, couldn't imagine making food that good, But he seems to know stocks!!!!!

Looking pretty tasty!