St. Louis Pork Ribs - Pron

KingofTheCoals · 01-04-2013, 02:48 PM

Picked up a pack of St. Louis ribs from Costco yesterday 2.59lb. Figured the sun is out, the beer is cold it's time to smoke. Rubbed with a home batch of Famous Daves rib rub.

Royal Oak Lump with a chunk (big ol chunk) of Hickory. Smoking at 265 till done. Might try no foil, it has been awhile since I tried that.

Teamfour · 01-04-2013, 02:58 PM

Nice!

tyotrain · 01-04-2013, 03:05 PM

Looking good :)

Have fun and happy smoking
BBQ UP

BobM · 01-04-2013, 03:43 PM

Looks good!

KingofTheCoals · 01-04-2013, 04:16 PM

1.5hrs into it. Ribs 157, grill is sitting at 266. No foil today. Probably have another hour and they should be ready. Can't wait to chow down (skipped lunch on purpose).

Poor mans thermapen below

thirtydaZe · 01-04-2013, 05:30 PM

ribs look good.

i ask only because i struggle sometimes with how much smoke flavor i think i get, albeit i do like a lot of smoke, but with a chunk that size, did you feel like you got a favorable amount of smoke, and how long did it smoke for?

KingofTheCoals · 01-04-2013, 06:29 PM

Pulled them off at 3.75 hrs. Could have waited a little longer, wifey was starving.

First time using the "famous daves rib rub" recipe. Not overly impressed. Kind of like my own rub better.

KingofTheCoals · 01-04-2013, 06:32 PM

Quote:

Originally Posted by thirtydaZe

ribs look good.

i ask only because i struggle sometimes with how much smoke flavor i think i get, albeit i do like a lot of smoke, but with a chunk that size, did you feel like you got a favorable amount of smoke, and how long did it smoke for?

I can put a couple big chunks of wood in and still be ok. Smoked for 3.75hrs. When smoking at 265-285 range, the meat gets up to temp a little faster than the traditional 225 low 'n slow. After 145 the meat doesn't take on anymore smoke flavor. So the amount of smoke infused is acceptable. I use a lot of fruit woods. Tonight was straight hickory and tasted great.

01-04-2013, 02:48 PM	#1
KingofTheCoals On the road to being a farker Join Date: 05-28-12 Location: Sharpsburg, GA Name/Nickname : Captain Smoke	St. Louis Pork Ribs - Pron Picked up a pack of St. Louis ribs from Costco yesterday 2.59lb. Figured the sun is out, the beer is cold it's time to smoke. Rubbed with a home batch of Famous Daves rib rub. Royal Oak Lump with a chunk (big ol chunk) of Hickory. Smoking at 265 till done. Might try no foil, it has been awhile since I tried that.

01-04-2013, 02:58 PM	#2
Teamfour is Blowin Smoke! Join Date: 07-13-12 Location: Sterling, VA	Nice! __________________ BWS Party \|UDS\|Maverick ET-73 \|Maverick ET-732 \|Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen \| BBQ Guru DigiQ \|Two 100 QT crawfish boiling rigs \| LEM Meat Grinder \| Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ

01-04-2013, 03:05 PM	#3
tyotrain is one Smokin' Farker Join Date: 04-09-12 Location: Madrid, NY	Looking good :) Have fun and happy smoking BBQ UP __________________ LOCKED-N-LOADED BBQ TEAM follow us at. https://www.facebook.com/LLB.BBQ

01-04-2013, 03:43 PM	#4
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	Looks good! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

01-04-2013, 05:30 PM	#6
thirtydaZe Full Fledged Farker Join Date: 10-20-11 Location: Omaha	ribs look good. i ask only because i struggle sometimes with how much smoke flavor i think i get, albeit i do like a lot of smoke, but with a chunk that size, did you feel like you got a favorable amount of smoke, and how long did it smoke for? __________________ Kamado Saffire Yoder Cheyenne Weber Kettle 22.5" Weber Summit Weber Performer Weber Go-Anywhere Weber Jumbo Joe

01-04-2013, 04:16 PM	#5
KingofTheCoals On the road to being a farker Join Date: 05-28-12 Location: Sharpsburg, GA Name/Nickname : Captain Smoke	1.5hrs into it. Ribs 157, grill is sitting at 266. No foil today. Probably have another hour and they should be ready. Can't wait to chow down (skipped lunch on purpose). Poor mans thermapen below

01-04-2013, 06:29 PM	#7
KingofTheCoals On the road to being a farker Join Date: 05-28-12 Location: Sharpsburg, GA Name/Nickname : Captain Smoke	Pulled them off at 3.75 hrs. Could have waited a little longer, wifey was starving. First time using the "famous daves rib rub" recipe. Not overly impressed. Kind of like my own rub better.