St. Louis ribs

[Mayn]

Little Meal I put together. First time I did St. Louis style and I think I like them better. These were great. Little on the tender side, like the bones were falling out while cutting them up. I like them a bit firmer but still good. 275 no foil for 2 hrs, then 2hr 20min in foul with love and back on to firm up for about 20 min. And a fresh shrimp salad. The family enjoyed them. Sorry didn't take more pics.


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[Ozric]

Ribs and rock shrimp. Ummm!

 

[scooter]

Nothin like pretty glistening ribs! Takes a judges breath away!

 

[Chili Head]

I like it!
Awesome color on those ribs!

 

[NorCal Smoker]

That is one great looking plate! What did you sauce them with?

You mentioned that you like them a bit firmer...After trying many different methods, I now cook my St Louis spares at 275F for two hours no foil, one hour in foil love, then out of foil for another hour (setting the sauce the last 20 minutes of that last hour). Normally they turn out requiring a little tug off the bone, which is how I like them.

 

[Mayn]

Well thank you all. That was sauced using blues hog and head country mixed. Thank you all for the feedback.


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[TentHunter]

I like it!
Awesome color on those ribs!

X2!!!

Those ribs look mighty good.

 

[Saxguy]

Looks great!

 

[Mayn]

I did the 2-1-1 today as was reconvened above. Turned out perfect for us. Thanks for the recommendation.

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[Big Poppa]

nice ribs!!!

 

[NorCal Smoker]

Looks great again.

 

[Mayn]

Thank u!


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