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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-21-2010, 08:39 PM   #1
Groundhog66
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Default Did some St Louis Style ribs today

Just wanted to share a couple pics of the ribs I did today, they are finished with a couple coats of Blues Hog.



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Unread 08-21-2010, 08:41 PM   #2
Tombigbeeriverdawg
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Groundhog66 that is really some great looking ribs.
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Unread 08-21-2010, 08:42 PM   #3
Kevin
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Nice. Thanks for the pic.
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Unread 08-21-2010, 08:48 PM   #4
kylersk
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Those look good! Do you like the cast iron grates?
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Unread 08-21-2010, 08:55 PM   #5
Groundhog66
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Quote:
Originally Posted by kylersk View Post
Those look good! Do you like the cast iron grates?

I do, I don't know if it is any better than the regular grate for longer smokes....but it sure is nice when searing steaks and such.
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Unread 08-21-2010, 09:16 PM   #6
Chucktown
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Nice color on the ribs. Gotta love the Blues Hog!!
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Unread 08-21-2010, 09:22 PM   #7
che22879
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what temp did you cook them at and for how long??? I never get the meat to pull back that far!
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Unread 08-21-2010, 09:32 PM   #8
Groundhog66
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Quote:
Originally Posted by che22879 View Post
what temp did you cook them at and for how long??? I never get the meat to pull back that far!

This set of spares had a nice consistent marbling, I would imagine that has a bit to do with it. My temp was about 250-260 at the dome, perhaps 20 degrees less at the grate(?). I gave them some smoke (used pecan for the first time today) for a couple hours, then wrapped them in foil for another hour or so. Finally, I finished them off back on the grate for about 20-30 minutes while a couple coats of Blues Hog was brushed on. I know many don't like to foil, but my skills on the EGG are not yet to the point where I am comfortable not utilizing that crutch. Hopefully in the future, when I get a better fell for the smoker, I can eliminate that step.
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Unread 08-21-2010, 09:35 PM   #9
che22879
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thanks for the info!
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Unread 08-21-2010, 09:39 PM   #10
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You are welcome. This batch actually had the texture and tenderness I really like, not falling off the bone, still had a little bite to it, but came off the bone nicely.
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Unread 08-21-2010, 09:45 PM   #11
peppasawce
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I resally like those ribs pron...Thanks for showing them to us Groundhog66
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