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 St. Louis style rib tips wanted
#7247395
08/06/18 11:15 PM
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Joined: Oct 2008
Posts: 16,733
68rustbucket
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Gonna put a rack of St. Louis style pork ribs on the smoker tomorrow. I’m thinking 3-2-1. 3 hours in 225-250 smoke, 2 hours wrapped, 1hour unwrapped and sauced. Any other ideas?
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Re: St. Louis style rib tips wanted
[Re: 68rustbucket]
#7247474
08/07/18 12:16 AM
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Joined: Jul 2008
Posts: 33,319
bigbob_ftw
Big Sprocket Bob
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Big Sprocket Bob
Joined: Jul 2008
Posts: 33,319 |
I used to wrap but don't now. Mustard, rub, 230 deg until the bone tugs. Sauce on the side.
![[Linked Image]](http://texasfishingforum.com/forums/pics/usergals/2017/07/full-20284-169974-image_preview.jpg) Ultra MAGA '24.
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Re: St. Louis style rib tips wanted
[Re: 68rustbucket]
#7247524
08/07/18 12:47 AM
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Joined: Jul 2007
Posts: 8,285
bobcat1
THF Trophy Hunter
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THF Trophy Hunter
Joined: Jul 2007
Posts: 8,285 |
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.
Bobby Barnett
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Re: St. Louis style rib tips wanted
[Re: 68rustbucket]
#7247576
08/07/18 01:28 AM
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Joined: Oct 2008
Posts: 16,733
68rustbucket
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Thanks for the tips! I like a little tug.
Last edited by 68rustbucket; 08/07/18 01:29 AM.
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Re: St. Louis style rib tips wanted
[Re: 68rustbucket]
#7247582
08/07/18 01:32 AM
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Joined: Dec 2005
Posts: 35,480
Guy
THF Celebrity
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THF Celebrity
Joined: Dec 2005
Posts: 35,480 |
Low and slow, no wrap needed. If in a hurry wrap.
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Re: St. Louis style rib tips wanted
[Re: 68rustbucket]
#7247599
08/07/18 01:45 AM
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Joined: Oct 2008
Posts: 16,733
68rustbucket
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I’ll be in no hurry, I may not wrap.
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Re: St. Louis style rib tips wanted
[Re: 68rustbucket]
#7247880
08/07/18 12:46 PM
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Joined: Sep 2012
Posts: 12,861
PMK
THF Celebrity
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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.
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: St. Louis style rib tips wanted
[Re: 68rustbucket]
#7247882
08/07/18 12:48 PM
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Joined: Apr 2005
Posts: 43,848
Stub
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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 
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Re: St. Louis style rib tips wanted
[Re: 68rustbucket]
#7247967
08/07/18 02:07 PM
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Joined: Oct 2008
Posts: 16,733
68rustbucket
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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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Re: St. Louis style rib tips wanted
[Re: 68rustbucket]
#7248103
08/07/18 03:56 PM
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Joined: Jul 2008
Posts: 33,319
bigbob_ftw
Big Sprocket Bob
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Big Sprocket Bob
Joined: Jul 2008
Posts: 33,319 |
Thanks for the tips! I like a little tug. exactly. Hate it when it all falls apart.
Ultra MAGA '24.
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Re: St. Louis style rib tips wanted
[Re: bigbob_ftw]
#7248165
08/07/18 04:41 PM
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Joined: Dec 2005
Posts: 35,480
Guy
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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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Re: St. Louis style rib tips wanted
[Re: 68rustbucket]
#7248483
08/07/18 09:27 PM
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Joined: Oct 2008
Posts: 16,733
68rustbucket
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 Sauced up and ready to wrap. Went with Salt Lick regular sauce. Tasted the King’s Hawian, it was too pineappley.
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Re: St. Louis style rib tips wanted
[Re: 68rustbucket]
#7248592
08/07/18 11:06 PM
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Joined: Jul 2007
Posts: 8,285
bobcat1
THF Trophy Hunter
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Joined: Jul 2007
Posts: 8,285 |
Yum! Those look like awesomeness to me my friend!
Bobby Barnett
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Re: St. Louis style rib tips wanted
[Re: Guy]
#7249474
08/08/18 07:45 PM
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Joined: Sep 2012
Posts: 12,861
PMK
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Posts: 12,861 |
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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Re: St. Louis style rib tips wanted
[Re: 68rustbucket]
#7249624
08/08/18 10:19 PM
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Joined: Sep 2007
Posts: 574
Pigsicles
Tracker
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Tracker
Joined: Sep 2007
Posts: 574 |
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.
Pulsar Trail XQ50
Pulsar HD 19A
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Re: St. Louis style rib tips wanted
[Re: Pigsicles]
#7249725
08/09/18 12:21 AM
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Joined: Jul 2008
Posts: 33,319
bigbob_ftw
Big Sprocket Bob
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Big Sprocket Bob
Joined: Jul 2008
Posts: 33,319 |
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.
Works for brisket too. 
Ultra MAGA '24.
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Re: St. Louis style rib tips wanted
[Re: 68rustbucket]
#7249802
08/09/18 01:48 AM
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Joined: Sep 2009
Posts: 18,543
NewGulf
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Posts: 18,543 |
Falling off the bone ain't ribs
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Re: St. Louis style rib tips wanted
[Re: 68rustbucket]
#7250013
08/09/18 10:52 AM
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Joined: Aug 2009
Posts: 4,591
decook
Extreme Tracker
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Extreme Tracker
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Posts: 4,591 |
Has anyone ever used a paper sack instead of butcher paper? Those I have and I dont have to buy. I might try this weekend and see how it goes.
Press ![[Linked Image]](https://texashuntingforum.com/forum/pics/usergals/2017/01/full-15091-89291-full_15091_35556_phone1a.png) for an AMERICAN.
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Re: St. Louis style rib tips wanted
[Re: 68rustbucket]
#7250225
08/09/18 02:26 PM
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Joined: Oct 2013
Posts: 3,414
ZK-315
Veteran Tracker
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Veteran Tracker
Joined: Oct 2013
Posts: 3,414 |
The last briskets and ribs I smoked I used the butcher paper for the first time. It seemed to have come out great! The ribs didn't fall apart on me like foil did. For foil I've done like a lot above have said.. 4-1-1 For butcher paper I used the 3-2-1 and it seemed to work pretty well, but that was my only time to give it a shot. Careful to not get the butcher paper too close to the fire though.....  I threw one of the briskets to the other side closer of the pit by the firebox to move some stuff around and the butcher paper caught on fire.
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Re: St. Louis style rib tips wanted
[Re: decook]
#7251246
08/10/18 01:46 PM
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Joined: Sep 2007
Posts: 574
Pigsicles
Tracker
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Tracker
Joined: Sep 2007
Posts: 574 |
Has anyone ever used a paper sack instead of butcher paper? Those I have and I dont have to buy. I might try this weekend and see how it goes. Unless you know what chemicals are in the paper sack, why would you risk infusing the chemicals in your meat? The savings are not worth the risk, IMHO.
Pulsar Trail XQ50
Pulsar HD 19A
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Re: St. Louis style rib tips wanted
[Re: 68rustbucket]
#7251321
08/10/18 03:12 PM
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Joined: Sep 2009
Posts: 18,543
NewGulf
THF Celebrity
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THF Celebrity
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Posts: 18,543 |
I use MG Horse feed snacks because of the molasses used in them.
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Re: St. Louis style rib tips wanted
[Re: ZK-315]
#7251333
08/10/18 03:21 PM
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Joined: Aug 2016
Posts: 8,311
Herbie Hancock
THF Trophy Hunter
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THF Trophy Hunter
Joined: Aug 2016
Posts: 8,311 |
The last briskets and ribs I smoked I used the butcher paper for the first time. It seemed to have come out great! The ribs didn't fall apart on me like foil did. For foil I've done like a lot above have said.. 4-1-1 For butcher paper I used the 3-2-1 and it seemed to work pretty well, but that was my only time to give it a shot. Careful to not get the butcher paper too close to the fire though..... I threw one of the briskets to the other side closer of the pit by the firebox to move some stuff around and the butcher paper caught on fire. Next time I do ribs I am going to use the butcher paper. I like tender ribs but not fall off the bone, to me that means they are over done.
It takes beer to make thirst worthwhile - J. Fred Schmidt
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