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Educate me on St. Louis ribs
Posted on 3/23/14 at 12:55 pm
Posted on 3/23/14 at 12:55 pm
They were on sale today so I bought two racks. I usually do baby backs. What is the best way to do St. Louis? Teach this ignorant southern hick how to do it right...
Feel free to be as detailed as you want to be... and include pictures.
Thanks!
Feel free to be as detailed as you want to be... and include pictures.
Thanks!
3
Posted on 3/23/14 at 12:59 pm to deeprig9
St. Louis style is just a type of cut. More fat than baby backs.
Just dry rub and throw them in the smoker. More fat on the STL cut will usually yield a juicier more flavorful rib than a baby back, but that's always up for debate.
They also usually take longer to smoke than baby backs.
Just dry rub and throw them in the smoker. More fat on the STL cut will usually yield a juicier more flavorful rib than a baby back, but that's always up for debate.
They also usually take longer to smoke than baby backs.
Posted on 3/23/14 at 1:12 pm to Remote Controlled
I like that rendevouz style memphis rub, The only time Ive done St Louis style, I used that, and they were great. No sauce needed.
What's your dry rub?
Also, do you contantly mop them or spray them during the smoking, like alot of people do with baby backs, or does the increased fat content render that method superfluous?
What's your dry rub?
Also, do you contantly mop them or spray them during the smoking, like alot of people do with baby backs, or does the increased fat content render that method superfluous?
Posted on 3/23/14 at 1:13 pm to Remote Controlled
quote:
They also usually take longer to smoke than baby backs.
How long? What is the ideal temp? Does the temp change throughout the process?
Posted on 3/23/14 at 1:16 pm to Remote Controlled
What remote said.
Also, to get the most out of them cook them slower and lower than baby backs.
Also, to get the most out of them cook them slower and lower than baby backs.
Posted on 3/23/14 at 1:29 pm to deeprig9
For STL style I usually keep the temp at around 225 and cook them for about 6 hours.
For ribs, I always buy a bottle of Lindemans Raspberry Framboise Lambic Ale. I marinate the ribs in this overnight. It's super acidic and tenderizes the meat and imparts a tasty raspberry note. It also makes the meat raspberry colored.
Prior to the rub I slather the meat in regular mustard. This gives me a nice crust.
I make my own rub, paprika, brown sugar, cayenne powder, salt, pepper, mustard powder, garlic powder, and whatever else I might have in the cupboard. I've made some excellent rubs, and some less than stellar ones.
I always mop after about an hour and a half of cooking. Apple vinegar, brown sugar, red pepper flakes.
After the first mop, I wrap the ribs in foil for a few hours, usually pouring in whatever beer I happen to be consuming.
For the last couple of hours I unwrap and mop every hour or so.
For ribs, I always buy a bottle of Lindemans Raspberry Framboise Lambic Ale. I marinate the ribs in this overnight. It's super acidic and tenderizes the meat and imparts a tasty raspberry note. It also makes the meat raspberry colored.
Prior to the rub I slather the meat in regular mustard. This gives me a nice crust.
I make my own rub, paprika, brown sugar, cayenne powder, salt, pepper, mustard powder, garlic powder, and whatever else I might have in the cupboard. I've made some excellent rubs, and some less than stellar ones.
I always mop after about an hour and a half of cooking. Apple vinegar, brown sugar, red pepper flakes.
After the first mop, I wrap the ribs in foil for a few hours, usually pouring in whatever beer I happen to be consuming.
For the last couple of hours I unwrap and mop every hour or so.
Posted on 3/23/14 at 1:33 pm to Remote Controlled
Let me help you, ribs our disgusting! I've always enjoyed smoking brisket, pulled pork, and have personally witnessed an entire pig with the head 
but it was the most delicious thing I ever tasted.
but it was the most delicious thing I ever tasted. Posted on 3/23/14 at 1:38 pm to Remote Controlled
Posted on 3/23/14 at 1:38 pm to TigerNick23
Have you lost you mind nick good ribs are fricking badass 
Posted on 3/23/14 at 1:39 pm to Remote Controlled
Pulled Pork is where it's at.
I like ribs though, just not as much as pulled pork.
Posted on 3/23/14 at 1:40 pm to Remote Controlled
I'm with you on pulled pork. I need no help in that department.
Posted on 3/23/14 at 1:44 pm to Remote Controlled
Posted on 3/23/14 at 1:50 pm to TigerNick23
quote:
Let me help you, ribs our disgusting!
Kid, McRibs aren't real, they don't count.
Posted on 3/23/14 at 1:50 pm to TigerNick23
Great thread gettn me hungry though 
Posted on 3/23/14 at 1:55 pm to Sleeping Tiger
Mark my words, R...I...B...S.... A...R...E.... N...A...S...T...Y If I was dying of hunger in the middle east I would eat sand instead
Posted on 3/23/14 at 2:55 pm to Remote Controlled
For ribs 200 deg. for 6-8 hrs. pulled pork 225-240 deg. until inside reaches 205 deg. will fall apart. For wings pieces put 1c. sugar, 1c. brown sugar, 1c. paprika, 1/4c. onion power, 1/4c. garlic powder, 1/4c salt in bowl and coat wings smoke 2 1/2-3 hrs. dip in warm honey as you take them out of smoker. If you want them to have a little bite add 2T. cayenne pepper
This post was edited on 3/23/14 at 2:56 pm
Posted on 3/23/14 at 3:26 pm to Remote Controlled
Pulled pork or KC burnt ends 
Posted on 3/23/14 at 4:11 pm to KCM0Tiger
quote:
Pulled pork or burnt ends
Yes, the best.
This is where I insert a plug for Bogart's in Soulard. It's better than Pappy's.
Posted on 3/23/14 at 4:17 pm to Sleeping Tiger
What about Oklahoma Joes?
Posted on 3/23/14 at 4:26 pm to deeprig9
quote:
What about Oklahoma Joes?
Joes is over in KC.
I've never had it, but it's probably better than the best we have in StL.
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