First Time St. Louis Style Ribs

[MikeTek]

I'm usually a Baby Back rib guy, but I wanted to try my hand at St. Louis cut spares. I cook on a Big Green Egg and follow Car Wash Mike's method and have had great luck. I knew that the St. Louis cut would take a while longer, after 6 hours I pulled them off after passing the "Bend Test". There wasn't quite enough bone showing for my liking, but I pulled them off anyway. They weren't quite as tender as I like them (overcooked, fall of the bone), but they tasted good. I might try go foil them next time and see if my results change.

Mike
http://zombque.wordpress.com

http://zombque.files.wordpress.com/2011/07/img_2389.jpg

http://zombque.files.wordpress.com/2011/07/img_2391.jpg

http://zombque.files.wordpress.com/2011/07/img_2393.jpg

[Ryan Chester]

Look great!!!

[JMSetzler]

Lookin' good from here!

[HawgNationBBQ]

Looks good to me.How did they taste?

[jaymo]

Nice! Thanks for sharing your pron!

[deguerre]

Nicely trimmed. Good color. Bet they were tasty!

[bigabyte]

Looks mighty good!:cool:

[NorCal Q Man]

Looks great! Ugh, why do I have to wait till Saturday to BBQ? I guess I have to pay for that meat somehow.

[che22879]

Those look Good! :thumb:

[bbqbandit70]

Looks good. What is everyone preference Baby Back vs St Louie for Home and Comps?