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Smoked Ribs (St. Louis) With Pics
Posted on 10/26/14 at 8:05 pm
Posted on 10/26/14 at 8:05 pm
I decided to smoke some ribs yesterday for the game. I used a slightly modified 3-2-1 method. I do a 3-1-2, as i found out 2 hours in foil they actually get "too tender" and i like a little tug off the bone. Let me know what you guys think. Full disclosure, I've only been cooking seriously for 6-7 years, and I'm 24 years old, so take it easy on me please.
First, I use a blend of several spices that is sugar based with different chili powders for heat, along with several other spices for added flavors. I keep it in the large container on the right. This is the ribs after the rub is applied.
On the kettle to smoke at 225 for 3 hours.
Foiled after 3 hours with a little Weller as my liquid inside the foil. On for another hour. I had a drink at this point.
After an hour, out of the foil and back on for another 2 hours.
Before I sauced with Baby Ray's. I let them go for another 20 minutes after the sauce was applied and then pulled them.
After they were pulled.
Plated:
Just as a thanks for your time here is a pick of another dish I've done that I had a picture of. Feel free to critique either.
Fried Speckled Trout Toped w/ Crawfish Etouffee
First, I use a blend of several spices that is sugar based with different chili powders for heat, along with several other spices for added flavors. I keep it in the large container on the right. This is the ribs after the rub is applied.
On the kettle to smoke at 225 for 3 hours.
Foiled after 3 hours with a little Weller as my liquid inside the foil. On for another hour. I had a drink at this point.
After an hour, out of the foil and back on for another 2 hours.
Before I sauced with Baby Ray's. I let them go for another 20 minutes after the sauce was applied and then pulled them.
After they were pulled.
Plated:
Just as a thanks for your time here is a pick of another dish I've done that I had a picture of. Feel free to critique either.
Fried Speckled Trout Toped w/ Crawfish Etouffee
This post was edited on 10/26/14 at 8:07 pm
19
Posted on 10/26/14 at 8:12 pm to TigernMS12
Looks great. Im a no-sweet guy tho.....my runs dont have sugar and dont use Sweet Baby Rays. My wife does, however. Bet it was divine tho.
Dreamland or Dancing Pig ftw! Ha
Dreamland or Dancing Pig ftw! Ha
Posted on 10/26/14 at 8:32 pm to TigernMS12
all of it looks really good
Posted on 10/26/14 at 8:43 pm to TigernMS12
Looks excellent. Great job!
Was the Weller flavor at all overpowering?
Was the Weller flavor at all overpowering?
Posted on 10/26/14 at 8:47 pm to TigernMS12
Looks great.Posted on 10/26/14 at 8:51 pm to Sunday Gravy
quote:
Was the Weller flavor at all overpowering?
Not at all. I didn't use a lot though, just enough to in the bottom so that it created steam. It adds a subtle flavor.
Posted on 10/26/14 at 8:52 pm to TigernMS12
Looks nice. Bone in ribs is what I should have spent my money cooking yesterday.
I would eat these with gusto
I would eat these with gusto
Posted on 10/26/14 at 9:47 pm to TigernMS12
Those look great. I believe if I'm putting that much effort into a meal, I wouldn't use bottled sauce.
Posted on 10/26/14 at 9:55 pm to AU34
I normally make my own sauce but I had a lot of people in and out all day for the game and that was just one less thing I had to make. I can just put the ribs on the smoke and forget about it for hours at a time. I actually enjoy baby rays though, although I agree homemade is better.
Posted on 10/26/14 at 9:58 pm to TigernMS12
Ray's is one of the better store bought sauces, I'll give you that.
Posted on 10/26/14 at 10:42 pm to AU34
I like Sweet Baby Rays for glazing ribs. Mix it with a little bourbon and its awesome.
Posted on 10/27/14 at 10:19 am to TigernMS12
Looks great.
I make exclusively dry ribs but that's personal preference. I don't use any sweetness in my rub. I dry brine overnight. Then apply my rub which consists of simply black pepper, granulated onion powder and garlic powder.
I smoke the first hour using apple wood. I don't want an overpowering smoke flavor (that's for beef). Then just low and slow heat.
If I "Texas Crutch" them, it's only for an hour, tops. I use apple cider vinnegar as my liquid. Then finish them on a little higher heat. No sauce.
They're done when they're done. Usually between 4 and 6 hours depending on the size of the racks and how many I'm doing.
Simple, quality ingredients, prepared carefully.
I'll document the whole process the next time I make them.
I make exclusively dry ribs but that's personal preference. I don't use any sweetness in my rub. I dry brine overnight. Then apply my rub which consists of simply black pepper, granulated onion powder and garlic powder.
I smoke the first hour using apple wood. I don't want an overpowering smoke flavor (that's for beef). Then just low and slow heat.
If I "Texas Crutch" them, it's only for an hour, tops. I use apple cider vinnegar as my liquid. Then finish them on a little higher heat. No sauce.
They're done when they're done. Usually between 4 and 6 hours depending on the size of the racks and how many I'm doing.
Simple, quality ingredients, prepared carefully.
I'll document the whole process the next time I make them.
Posted on 10/27/14 at 10:40 am to timdallinger
quote:Another purist like myself, except I add a little salt. I use about 80% apple and 20% hickory when smoking ribs. I like to have both a fruit and nut wood when smoking anything.
Then apply my rub which consists of simply black pepper, granulated onion powder and garlic powder.
Posted on 10/27/14 at 11:05 am to surprisewitness
quote:
Another purist like myself, except I add a little salt
I like that adjective! Yeah, my salt goes on the day prior. The 24 hour dry brine allows it some time to break down the protein and work into the meat.
I also like hickory wood. But it is stronger. I like hickory for beef. Hickory smoked beef dinosaur bones... That is some fine eating...
Posted on 10/27/14 at 11:09 am to TigernMS12
Looks great...
But tell me about the Potato Salad now. I would eat that like a Neanderthal!
But tell me about the Potato Salad now. I would eat that like a Neanderthal!
Posted on 10/27/14 at 11:36 am to Count Chocula
quote:
But tell me about the Potato Salad now. I would eat that like a Neanderthal!
It's served hot. It's my mom's recipe and I love it. Cut petite red potatoes as seen in the pic. Toss in Italian dressing. Roast @ 425 until they are tender. Then toss in mayo, a bit of mustard, 3 strips of bacon crumpled and some green onions. Simple and good.
Posted on 10/27/14 at 11:39 am to TigernMS12
quote:
sauced with Baby Ray's
Look great, otherwise
Posted on 10/27/14 at 11:42 am to TigernMS12
quote:
It's served hot.
I rather it this way.
Next time instead of mayo substitute Cousin's Creole Tomato dressing
Posted on 10/27/14 at 12:54 pm to TigernMS12
Ribs look great and the trout fish too.
Posted on 10/27/14 at 12:56 pm to MNCscripper
That's some fine looking ribs. I am just getting started in the rib cooking business. I have only done them 3 or 4 times. I really enjoy experimenting with them and eating them!
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