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Started By
Message
St Louis Ribs
Posted on 4/3/23 at 8:04 pm
Posted on 4/3/23 at 8:04 pm
Man... I was at costco today, and picked up a pack of St Louis ribs after all that rib talk.
SPG, brown and white sugar, cumin, chili powder, and Meat Church Hot Honey Rub.
Gonna cook them 3 hours low and slow, then hit it with some honey and bbq sauce glaze to finish. Not Wrapping, and hopefully going to crush that bark.
Will send pics later if they don't suck.
SPG, brown and white sugar, cumin, chili powder, and Meat Church Hot Honey Rub.
Gonna cook them 3 hours low and slow, then hit it with some honey and bbq sauce glaze to finish. Not Wrapping, and hopefully going to crush that bark.
Will send pics later if they don't suck.
7
Posted on 4/3/23 at 8:09 pm to Jambo
4 hours
Posted on 4/3/23 at 8:20 pm to Jambo
quote:
Not Wrapping
It’s so completely unnecessary - bordering on actually being counter-productive - for pork ribs.
Posted on 4/3/23 at 8:35 pm to Jambo
Going to eat at midnight?
Posted on 4/3/23 at 8:54 pm to Y.A. Tittle
quote:
It’s so completely unnecessary - bordering on actually being counter-productive - for pork ribs.
I wrap to get my "sauce" on it. I don't sauce my ribs, I put my spices in the wrap with some butter and brown sugar and it makes a great BBQ rib.
I don't always wrap, just when I want to change it up. If I am doing 6+ racks no way am I wrapping.
Posted on 4/3/23 at 8:55 pm to Jambo
I am not a fan of using more than one rub or a rub with extra seasonings. I’m not criticizing, just stating my preference. Is the hot honey rub not good enough to stand on its own? If a rub can’t stand on its own, I have no interest in purchasing it.
Anyway, I would still eat your ribs.
Anyway, I would still eat your ribs.
This post was edited on 4/3/23 at 8:58 pm
Posted on 4/3/23 at 9:14 pm to Jambo
I bought a pack of those a month or so ago and stuck them in the freezer. Thanks for the reminder. It's three racks in the pack, right?
Posted on 4/3/23 at 10:21 pm to Btrtigerfan
quote:
Thanks for the reminder. It's three racks in the pack, right?
3 to the pack.
3 hours + finish for another hour is what i meant
I like to make my own rub, and the hot honey just adds a little heat.
Posted on 4/3/23 at 11:22 pm to t00f
quote:
4 hours
correct 3 + 1 with sauce
Posted on 4/3/23 at 11:31 pm to Irregardless
quote:
How much per pound? Sheesh.
LOL was about 30 bucks for 3 racks. I have no clue
Posted on 4/3/23 at 11:33 pm to Jambo
That’s a good deal. I paid $18 for two racks of baby backs from Albertsons a couple weeks ago and that was BOGO.
Posted on 4/4/23 at 4:42 am to Y.A. Tittle
quote:
It’s so completely unnecessary - bordering on actually being counter-productive - for pork ribs.
Really? Counter-productive? How does wrapping hurt ribs?
Posted on 4/4/23 at 9:59 am to SixthAndBarone
quote:
I am not a fan of using more than one rub or a rub with extra seasonings
Agree. Seems like most rubs are 95% the same.
Posted on 4/4/23 at 10:14 am to ConfusedHawgInMO
quote:
Agree. Seems like most rubs are 95% the same.
I ran out of rub last weekend and didn't have all the ingredients to make one and wasn't about to buy all of that at Robert's. All they had were some store made blends and the one I got, called "All American" or something like that, was as good as Meat Church or any other store bought rubs.
Posted on 4/4/23 at 10:56 am to Irregardless
quote:
I ran out of rub last weekend and didn't have all the ingredients to make one and wasn't about to buy all of that at Robert's. All they had were some store made blends and the one I got, called "All American" or something like that, was as good as Meat Church or any other store bought rubs.
I have a big shaker jug that I use to dump the remnants of all the various rubs I don't exactly love.
Posted on 4/4/23 at 1:16 pm to ConfusedHawgInMO
quote:
I have a big shaker jug that I use to dump the remnants of all the various rubs I don't exactly love.
A suicide of rib rubs?
Posted on 4/4/23 at 1:25 pm to Y.A. Tittle
quote:
It’s so completely unnecessary - bordering on actually being counter-productive - for pork ribs.
There's an entire method predicated around wrapping the ribs. 3-2-1 method. I use it all the time for St Louis style, but not baby backs.
Posted on 4/4/23 at 1:29 pm to ConfusedHawgInMO
quote:
Seems like most rubs are 95% the same.
Most rubs are some mixture of salt/pepper/garlic/onion/paprika and whatever else the company wants to throw in.
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