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Mar 25th, 2012
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St. Louis style rib tips wanted #7247395
08/06/18 11:15 PM
08/06/18 11:15 PM
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San Marcos, TX
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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?

Re: St. Louis style rib tips wanted [Re: 68rustbucket] #7247474
08/07/18 12:16 AM
08/07/18 12:16 AM
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White Settlement, TX.
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I used to wrap but don't now. Mustard, rub, 230 deg until the bone tugs. Sauce on the side.



Re: St. Louis style rib tips wanted [Re: 68rustbucket] #7247524
08/07/18 12:47 AM
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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

Re: St. Louis style rib tips wanted [Re: 68rustbucket] #7247576
08/07/18 01:28 AM
08/07/18 01:28 AM
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Thanks for the tips! I like a little tug.

Last edited by 68rustbucket; 08/07/18 01:29 AM.
Re: St. Louis style rib tips wanted [Re: 68rustbucket] #7247582
08/07/18 01:32 AM
08/07/18 01:32 AM
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Low and slow, no wrap needed. If in a hurry wrap.

Re: St. Louis style rib tips wanted [Re: 68rustbucket] #7247599
08/07/18 01:45 AM
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Iíll be in no hurry, I may not wrap.

Re: St. Louis style rib tips wanted [Re: 68rustbucket] #7247880
08/07/18 12:46 PM
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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.


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Re: St. Louis style rib tips wanted [Re: 68rustbucket] #7247882
08/07/18 12:48 PM
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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 food


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Re: St. Louis style rib tips wanted [Re: 68rustbucket] #7247967
08/07/18 02:07 PM
08/07/18 02:07 PM
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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

Re: St. Louis style rib tips wanted [Re: 68rustbucket] #7248103
08/07/18 03:56 PM
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Originally Posted By: 68rustbucket
Thanks for the tips! I like a little tug.


exactly. Hate it when it all falls apart.



Re: St. Louis style rib tips wanted [Re: bigbob_ftw] #7248165
08/07/18 04:41 PM
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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.

Re: St. Louis style rib tips wanted [Re: 68rustbucket] #7248483
08/07/18 09:27 PM
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Sauced up and ready to wrap. Went with Salt Lick regular sauce. Tasted the Kingís Hawian, it was too pineappley.

Re: St. Louis style rib tips wanted [Re: 68rustbucket] #7248592
08/07/18 11:06 PM
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Yum! Those look like awesomeness to me my friend!


Bobby Barnett

Re: St. Louis style rib tips wanted [Re: Guy] #7249474
08/08/18 07:45 PM
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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..."

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Re: St. Louis style rib tips wanted [Re: 68rustbucket] #7249624
08/08/18 10:19 PM
08/08/18 10:19 PM
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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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Re: St. Louis style rib tips wanted [Re: Pigsicles] #7249725
08/09/18 12:21 AM
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Originally Posted By: Pigsicles
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. up



Re: St. Louis style rib tips wanted [Re: 68rustbucket] #7249802
08/09/18 01:48 AM
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Falling off the bone ain't ribs

Re: St. Louis style rib tips wanted [Re: 68rustbucket] #7250013
08/09/18 10:52 AM
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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.


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Re: St. Louis style rib tips wanted [Re: 68rustbucket] #7250225
08/09/18 02:26 PM
08/09/18 02:26 PM
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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..... flame 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.

Re: St. Louis style rib tips wanted [Re: decook] #7251246
08/10/18 01:46 PM
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Originally Posted By: decook
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.


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Re: St. Louis style rib tips wanted [Re: 68rustbucket] #7251321
08/10/18 03:12 PM
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I use MG Horse feed snacks because of the molasses used in them.

Re: St. Louis style rib tips wanted [Re: ZK-315] #7251333
08/10/18 03:21 PM
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Originally Posted By: ZK-315
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..... flame 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.

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