Need advice on Grilling St Louis style ribs (UPDATE)

You don't need foil. What kind of smoke? Sticks, pellet, egg? I would only wrap if you are doing all wood/stick fire and going longer than 4 hours.

What grill will you be cooking them on?

You can do the 3-2-1 method

Smoke for 3 hours at 225
Wrap and smoke for 2 more hours
Unwrap sauce and cook for another hour

6 hours usually, no wrap, google rib bend test. I usually spot check IT temp anyway, to 200-205

Set grill to 250

quote:

---

I am going to put these on an outdoor grill

---

Define outdoor grill. Will you be able to cook them using indirect heat because that would be ideal. In a nutshell, smoke them at 275 using hickory, pecan, cherry or post oak...all work well, just slightly different flavor profiles.

You can season them with practically any commercial rub found at Academy and they'll be fine. Pork lends itself to a sweeter rub fwiw. Let them smoke uncovered until the outside has a nice mahogany color to them similar to this...



Granted these are babybacks but you get the point. You're probably looking at 3 hours or so at 275 to get to this point assuming you're cooking indirect. When they have that nice color, you can pull them and wrap in foil (no, you don't HAVE to wrap). Add a little apple juice and maybe some honey or brown sugar if you want a sweeter profile.

Wrap tight and put them back on the pit. After an hour, pull them and check for tenderness. The meat should be pulled back from the end of the bones. If you're checking internal temps, I prefer around 198-202. If you want fall-off-the-bone, 205-207 will usually do the trick.

When you hit those marks, remove from foil, sauce them (if you want sauce) and put them back on for 15 minutes until they have a nice tacky glossy sheen like this...

Remove membrane. Set smoker to 275. Rub ribs with pig stand basting oil (or W sauce if you don’t have the other) and season with Meat Church Holy Gospel. Smoke none side down for 2 hours, spritzing with apple juice every 30 after the first hour. Get a large thick piece of aluminum foil and put some brown sugar, pads of butter, and a little bit of apple juice to make a slurry. Wrap and cook bone side down for 2 hours. Unwrap and cook boneside for another hour. Baste with bbq sauce of your choice for last 15 minutes.

Best ribs I have ever eaten.

the only reason I spot-check IT is sometimes they cook faster than expected.

that said, listen to this man when it comes to BBQ.

yes I did! will grab some soon. let's grab lunch soon too.

quote:

---

Remove membrane

---

Way under-appreciated first step!