St. Louis ribs

[Shaunvdv]

Ribs were on sale so I decided to cook up two racks. One of the racks could have used some trimming on the bone side but I decided to leave it to see if it makes any difference. I did a dry rub or brown sugar, granulated garlic, paprika, granulated onion, salt, pepper, cumin and ancho Chile powder. I let sit in the rub overnight. I am smoking with a combination of hickory and post oak. Trying to keep smoker in the 275 range and will wrap with butcher paper after about 3 hours.

 

[blazinfire]

Man your an expert at cooking with upside down smokers lol

 

[Shaunvdv]

Man your an expert at cooking with upside down smokers lol

It takes time to master but totally worth it. The ash doesn’t build up as much in the firebox that way. Lol

 

[jhwhite]

Those pictures made me dizzy.

 

[Big George's BBQ]

Looking good Cooking upside down is a technique few manage

 

[Stingerhook]

Looks good from here.

 

[ronbrad62]

Anxiously waiting for the finale. You are off to a good start.

 

[Titch]

Man your an expert at cooking with upside down smokers lol

Looks perfect from down here:caked:

 

[Shaunvdv]

They are coming along nicely. I’ve been keeping the grill temp at around 265-275.
This is after 2.5 hours

 

[Shaunvdv]

Ribs are wrapped. I will be taking them out of the wrap in about an hour and add a glaze for the last 5 minutes.

 

[okiej]

Looks like the plan is coming together

 

[Shaunvdv]

Tasty

 

[Stingerhook]

Some fine bones Shaun.

 

[Titch]

they do look good
did not trimming that one rack make a differance?

 

[Shaunvdv]

they do look good
did not trimming that one rack make a differance?

It was really good. Not trimming the extra meat off the backside of the rib just gave me a bit of extra meat. It didn’t look as good though so I’d trim it for aesthetics.

 

[Shaunvdv]

Some fine bones Shaun.

Thank you. Everyone seemed to enjoy them.

 

[jzadski]

I know I would sure enjoy them right now