MrOneEyedBoh
Knows what a fatty is.
Whats up fellas,
Im going to do some St. Louis ribs this weekend. Now from looking around on methods on how to cook them in my UDS, I seen people mention trimming the racks of ribs. The trimmings are then called rib tips, right? How and where does one trim the racks of ribs to get the rib tips? These generally would cook faster I would guess, so when are these done?
Do you still use the general 3-1-1 cooking method on the trimmed racks as you would on whole racks?? What about the pull back on the trimmed racks , does that apply and if so at 1/4"?
Anything else noting on how to run a nice rack of St. Louis ribs?
I plan on doing 200-250 ( where ever my UDS decides to sit on ), Rub it either night before and let it sit around 1 hour pre cook or pull it from the fridge around 2 hours and rub and let it sit on the counter. Then run the 3-1-1- method using the break test and pull back as a reference. Then around 20 mins or so at the end apply sauce.
Is it worth adding anything to the foil when foiling for that one hour? And by foiling, you foil and put back on the UDS not in a cooler, correct?
Oh BTW, I was thinking about doing some beans under the ribs. Not directly under but just a bit to get some fat going in there. Im not going to have bacon in my beans, but maybe some ground beef. Could the beans get too hot from the fire and burn up? Im going to have a deflector plate ( loss of words just now sorry ) about half was up on my UDS.
Im going to do some St. Louis ribs this weekend. Now from looking around on methods on how to cook them in my UDS, I seen people mention trimming the racks of ribs. The trimmings are then called rib tips, right? How and where does one trim the racks of ribs to get the rib tips? These generally would cook faster I would guess, so when are these done?
Do you still use the general 3-1-1 cooking method on the trimmed racks as you would on whole racks?? What about the pull back on the trimmed racks , does that apply and if so at 1/4"?
Anything else noting on how to run a nice rack of St. Louis ribs?
I plan on doing 200-250 ( where ever my UDS decides to sit on ), Rub it either night before and let it sit around 1 hour pre cook or pull it from the fridge around 2 hours and rub and let it sit on the counter. Then run the 3-1-1- method using the break test and pull back as a reference. Then around 20 mins or so at the end apply sauce.
Is it worth adding anything to the foil when foiling for that one hour? And by foiling, you foil and put back on the UDS not in a cooler, correct?
Oh BTW, I was thinking about doing some beans under the ribs. Not directly under but just a bit to get some fat going in there. Im not going to have bacon in my beans, but maybe some ground beef. Could the beans get too hot from the fire and burn up? Im going to have a deflector plate ( loss of words just now sorry ) about half was up on my UDS.
) an keep them for another day. For instance, right now I have rib tips on my offset while I experiment with a new technique on my stickburner. Post and pron to come later 
