KevinJ
somebody shut me the fark up.
- Joined
- Jul 9, 2015
- Location
- Pensacola, FL
Smoking St Louis Cut Ribs today, if it was just me I would have cut off the flap on the backside and smoked the whole slab, it's not so time to trim, both slabs were about 4.75lbs before trimming. I shop at a Navy Base Commissary and have BB's, St Louis and Slabs to choose from unfortunately the St L's are packed with a 7% solution of water and salt. I have tried them in the past and didn't like them, so I trim my own. Bad thing about it Slabs are $2.08 and the St L's are only $2.11 per pound so it would be cheaper to just go with the St L's.
Time to trim
After pulling the membrane
Nice and meaty
Both racks trimmed
Not to let the Rib Tips and trimmed parts go to waste they will also be smoked, I will pull the meat and use it for Beans and maybe even a Pulled Rib Meat sandwich. I have to say Pulled Rib Meat over Pulled Pork. :shock:
Slathered with Louisiana Hot Sauce
Trying a new Rub today Butchers BBQ Premium Rub (I'll let you know what I think)
Because of Church and timing I was planning on cooking these at 300 and pulling them between 3 to 3.5 hours, I will check them for color in 2 hours, I don't plan on wrapping but if they start getting dark due to the Rub I'll wrap them in BP. Grate temp when I put them on was 266, one hour later the grate temp It's 279
You can come over and try to steal my Ribs if you want to :mrgreen:
Time to set back, enjoy a pour and let magic happen :wink:
Time to trim
After pulling the membrane
Nice and meaty
Both racks trimmed
Not to let the Rib Tips and trimmed parts go to waste they will also be smoked, I will pull the meat and use it for Beans and maybe even a Pulled Rib Meat sandwich. I have to say Pulled Rib Meat over Pulled Pork. :shock:
Slathered with Louisiana Hot Sauce
Trying a new Rub today Butchers BBQ Premium Rub (I'll let you know what I think)
Because of Church and timing I was planning on cooking these at 300 and pulling them between 3 to 3.5 hours, I will check them for color in 2 hours, I don't plan on wrapping but if they start getting dark due to the Rub I'll wrap them in BP. Grate temp when I put them on was 266, one hour later the grate temp It's 279
You can come over and try to steal my Ribs if you want to :mrgreen:
Time to set back, enjoy a pour and let magic happen :wink:
