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#7247395 - 08/06/18 06:15 PM St. Louis style rib tips wanted
68rustbucket Online   content
Veteran Tracker

Registered: 10/21/08
Posts: 2828
Loc: San Marcos, TX
Gonna put a rack of St. Louis style pork ribs on the smoker tomorrow. Iím thinking 3-2-1. 3 hours in 225-250 smoke, 2 hours wrapped, 1hour unwrapped and sauced. Any other ideas?

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#7247474 - 08/06/18 07:16 PM Re: St. Louis style rib tips wanted [Re: 68rustbucket]
bigbob_ftw Offline
THF Celebrity

Registered: 07/26/08
Posts: 17194
Loc: White Settlement, TX.
I used to wrap but don't now. Mustard, rub, 230 deg until the bone tugs. Sauce on the side.
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#7247524 - 08/06/18 07:47 PM Re: St. Louis style rib tips wanted [Re: 68rustbucket]
bobcat1 Offline
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Registered: 07/22/07
Posts: 3222
Loc: Sanger, Texas
Either way will work. Less bark wrapping has been my observation so I modified 3-2-1 to 4-1-1 and get a happy medium. Wrapped 2 hours was making them fall apart in my hands.
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#7247576 - 08/06/18 08:28 PM Re: St. Louis style rib tips wanted [Re: 68rustbucket]
68rustbucket Online   content
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Registered: 10/21/08
Posts: 2828
Loc: San Marcos, TX
Thanks for the tips! I like a little tug.


Edited by 68rustbucket (08/06/18 08:29 PM)

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#7247582 - 08/06/18 08:32 PM Re: St. Louis style rib tips wanted [Re: 68rustbucket]
Guy Offline
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Registered: 12/06/05
Posts: 28290
Loc: Lake X
Low and slow, no wrap needed. If in a hurry wrap.

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#7247599 - 08/06/18 08:45 PM Re: St. Louis style rib tips wanted [Re: 68rustbucket]
68rustbucket Online   content
Veteran Tracker

Registered: 10/21/08
Posts: 2828
Loc: San Marcos, TX
Iíll be in no hurry, I may not wrap.

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#7247880 - 08/07/18 07:46 AM Re: St. Louis style rib tips wanted [Re: 68rustbucket]
PMK Offline
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Registered: 09/10/12
Posts: 7459
Loc: Central TX (Gtown/Austin)
do two sets, one wrapped, one not wrapped ... test to see which you prefer.

I tend to like wrapped using a 4-1-1 running about 200. I'll usually do 2 sets, one 4-1-1 dry rub with apple juice spritz and one 3-2-1 with sauce on the 1 as my wife prefers sweet sauced fall apart with little bark.
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#7247882 - 08/07/18 07:48 AM Re: St. Louis style rib tips wanted [Re: 68rustbucket]
Stub Offline
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Registered: 04/27/05
Posts: 20715
Loc: The Outer Limits
Dry rub on the day before, put in fridge then smoke next day at 225 for 2- 3 hours (depending upon how heavy the smoke is) then wrap in foil for another 2 hours and Bam food
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#7247967 - 08/07/18 09:07 AM Re: St. Louis style rib tips wanted [Re: 68rustbucket]
68rustbucket Online   content
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Registered: 10/21/08
Posts: 2828
Loc: San Marcos, TX
Only cooking for 2, so just 1 rack today. Will see how they look at 3 hours, then make wrapping descision

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#7248103 - 08/07/18 10:56 AM Re: St. Louis style rib tips wanted [Re: 68rustbucket]
bigbob_ftw Offline
THF Celebrity

Registered: 07/26/08
Posts: 17194
Loc: White Settlement, TX.
Originally Posted By: 68rustbucket
Thanks for the tips! I like a little tug.


exactly. Hate it when it all falls apart.
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#7248165 - 08/07/18 11:41 AM Re: St. Louis style rib tips wanted [Re: bigbob_ftw]
Guy Offline
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Registered: 12/06/05
Posts: 28290
Loc: Lake X
Originally Posted By: bigbob_ftw
Originally Posted By: 68rustbucket
Thanks for the tips! I like a little tug.


exactly. Hate it when it all falls apart.

So do I. I want enough tug so I can pick up the rack and it stays together.

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#7248483 - 08/07/18 04:27 PM Re: St. Louis style rib tips wanted [Re: 68rustbucket]
68rustbucket Online   content
Veteran Tracker

Registered: 10/21/08
Posts: 2828
Loc: San Marcos, TX


Sauced up and ready to wrap. Went with Salt Lick regular sauce. Tasted the Kingís Hawian, it was too pineappley.

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#7248592 - 08/07/18 06:06 PM Re: St. Louis style rib tips wanted [Re: 68rustbucket]
bobcat1 Offline
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Registered: 07/22/07
Posts: 3222
Loc: Sanger, Texas
Yum! Those look like awesomeness to me my friend!
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Bobby Barnett


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#7249474 - 08/08/18 02:45 PM Re: St. Louis style rib tips wanted [Re: Guy]
PMK Offline
THF Trophy Hunter

Registered: 09/10/12
Posts: 7459
Loc: Central TX (Gtown/Austin)
Originally Posted By: Guy
Originally Posted By: bigbob_ftw
Originally Posted By: 68rustbucket
Thanks for the tips! I like a little tug.


exactly. Hate it when it all falls apart.

So do I. I want enough tug so I can pick up the rack and it stays together.


yep, but my wife likes them falling off the bone which is way over done for me.
_________________________
"everyone that lives dies but not everyone who dies lived..."

~PMK~

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#7249624 - 08/08/18 05:19 PM Re: St. Louis style rib tips wanted [Re: 68rustbucket]
Pigsicles Offline
Outdoorsman

Registered: 09/18/07
Posts: 98
Loc: DFW
I found that the best of both worlds is using pink butcher paper instead of foil for the "2" hour wrapped. Keeps the bark from getting soggy but still keeps meat moist and tender without failing apart.
Lots of info on the web about using it and I ordered mine from a Amazon.
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