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View Full Version : St Loius Style Ribs?


Derek
03-22-2010, 10:01 AM
Ok, I've been reading up on how to do the ribs, And if I put my probe in the thickest part of the rib the internal temp should be 175-180 correct?

I'll be doing 4 ribs soon... ( no mobs and I'm only going to use the Kansas City Modified rub I've used on my pork butt!

kickassbbq
03-22-2010, 10:08 AM
Us the Bend Test on the ribs instead of trying to read the intermal temp on the meat.
When they break, they are done!!!

The Bend Test for doneness!!!!!
http://www.kickassbbq.com/bendtest.JPG (http://www.kickassbbq.com/bendtest.JPG)
Pick them up in the middle with your tongs. When they bend about 45 degrees and the meat starts to crack near your tong, they are done. When you pick one up like this and it is NOT done, they will have a bounce to them, like rubber. Takes a little practice.

http://www.kickassbbq.com/bendtest1.JPG (http://www.kickassbbq.com/bendtest1.JPG)
See how the meat has cracked on the top rib? Done!!!!!!!!!

Philly-QueMaster
03-22-2010, 10:15 AM
I second the bend test. I'm guessing probably 99% of the people on here don't probe their rips for temps. They use the bend test, or stick an ice pick or something similiar in the ribs and feel for resistance. If it goes in nice and easy and has a nice bend to them they are probably done.

Derek
03-22-2010, 10:54 AM
I second the bend test. I'm guessing probably 99% of the people on here don't probe their rips for temps. They use the bend test, or stick an ice pick or something similiar in the ribs and feel for resistance. If it goes in nice and easy and has a nice bend to them they are probably done.Ok what temp do I set my MES smoker on?

Thank you I forgot about the bendo matic test :P Or the belly test!

deguerre
03-22-2010, 10:58 AM
I've been cooking mine at 275 with just a rub. No foiling or mopping. I use the meat probe to check resistance, not temp, and I use the bend test.

Derek
03-22-2010, 06:18 PM
Tonight I'm thawing out 1 rack of ribs.

Tomorrow I will be putting the Modified Kansas City rub on them and I will put it back in the fridge to marinade over night!

RobKC
03-23-2010, 03:50 PM
Tonight I'm thawing out 1 rack of ribs.

Tomorrow I will be putting the Modified Kansas City rub on them and I will put it back in the fridge to marinade over night!

If your rub has a lot of salt, you may end up curing your ribs by leaving the rub on overnight, resulting in a "hammy" flavor. Normally, I don't rub more than an hour before cooking.

Derek
03-23-2010, 04:01 PM
If your rub has a lot of salt, you may end up curing your ribs by leaving the rub on overnight, resulting in a "hammy" flavor. Normally, I don't rub more than an hour before cooking.Actually tasted no hammy-ness in the ribs and they tasted like ribs to me.

I will show cut photo's in a little bit!

Derek
03-23-2010, 06:54 PM
Here's the sliced photo's ( sorry about the slicing job, it was my first time )

http://drp-photography.smugmug.com/Food/Food-Pron/DSC00335/817894070_ovaMi-L.jpg


That's a slider Turkey burger....
http://drp-photography.smugmug.com/Food/Food-Pron/DSC00336/817894090_KTkcK-L.jpg

Way a smoker should LQQK
http://drp-photography.smugmug.com/Food/Food-Pron/DSC00333/817894045_7TBWE-L.jpg

Nomanerz
03-24-2010, 12:43 AM
Ribs look pretty tasty!