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re: First time smoking St. Louis style Ribs
Posted on 6/26/15 at 9:23 am to DaTroof
Posted on 6/26/15 at 9:23 am to DaTroof
quote:
Usually like to see the bone protruding a little more
This is why I was afraid they weren't done and put them in the oven for a little bit. They were not tough, they got smoked for 5.5 hours uncovered, i checked them at 4 hours, then transferred to oven at that time for about 10 minutes at 375 wrapped in foil.
I like a little more smoke flavor than what they had, would like to try mequite/hickory but figure i should start with milder wood until i get the hang of all the other variables.
2
Posted on 6/26/15 at 9:52 am to Larry Gooseman
I would be careful smoking ribs for nearly 6 hours using mesquite
Posted on 6/26/15 at 10:44 am to Larry Gooseman
Man I do mine on a weber and or BGEgg , I like to to those type of ribs at 350 to 360. In direct with a water pan underneath. Melt the fat through them and no foil ever. I don't ever foil ribs and I've been doing them for awhile.
On a weber in direct heat with water pan under, but like 280-325 again melt the fat through them. They will be very Juicy and just enough smoke. I also spritz mine with Apple juice and beer in the weber every once in awhile. Key for me is higher temp. Just MHO.
On a weber in direct heat with water pan under, but like 280-325 again melt the fat through them. They will be very Juicy and just enough smoke. I also spritz mine with Apple juice and beer in the weber every once in awhile. Key for me is higher temp. Just MHO.
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