View Full Version : St. Louis Spares- PR0N

06-12-2012, 07:22 AM
I rubbed these down with my homemade rub plus some cherry Jell-O, so it had this bright red color.

I went 2-2-1+, I took my time with these, I usually try to rush St. Louis cuts in four or four and a half ours at a higher heat and they come out well.. but not really well.

Sauced with some Williamson Brothers sauce I got from family down in Georgia. Very good, peppery. Kept spritzing with apple cider vinegar and honey.

5 hours, 20 minutes later, these came out:

I liked them a lot! Not fall of the bone but good bite marks. Feeling ready for competitions this summer.


06-12-2012, 07:29 AM
Looks great!

06-12-2012, 07:39 AM
Those are some nice looking ribs!
Cherry Jell-o??! That's a new one on me. Does rubbing with Jell-o make them super sweet?

06-12-2012, 07:56 AM
The Jello thing sounds cool. Ribs look great!

06-12-2012, 08:22 AM
Those sure look good.

06-12-2012, 09:41 AM
Well done young fella!

Looking mighty good to me!



06-12-2012, 10:42 AM
Those are some good looking ribs right there.

06-12-2012, 10:43 AM
2+2+1+ at what temp?

06-12-2012, 10:45 AM
How much of the jello did you use?

Big Bears BBQ
06-12-2012, 10:56 AM
That is one great looking slab of ribs .....

06-12-2012, 11:08 AM
Not a big fan of wet ribs but those are BEAUTIFUL!! GREAT job!:clap:

06-12-2012, 11:59 AM
They look mighty tasty to me! :thumb:

06-12-2012, 12:34 PM
Id hit those! Nice job.

06-12-2012, 02:37 PM
I used about a 1/3 of the Jell-O container. I'm not entirely sure but I think it helped the texture on the outside. There was no hint of cherry flavor, but I think it adds another layer of flavor, maybe a hint of general fruity flavor. I highly suggest it, you'll be suprised.

Thanks for all the compliments! They weren't the sticky wet kind, I gave the sauce an hour to set up and just continued to keep them moist with cider vinegar.

Unfortunately I used an ECB which has no air control, but I'd say the average was 250-260 F.

06-12-2012, 02:55 PM
Good looking ribs. Good thinking outside the box with the Jell-O.