Author Topic: St. Louis Ribs  (Read 1614 times)

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Offline Ron D

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St. Louis Ribs
« Reply #-1 on: December 09, 2011, 01:24:52 PM »
Got the day off for a change and decided to do some big St Louis style ribs in my MES with a load of Hickory Chips. Trimmed them up a little but left most of the ribs intact.

 

Put Tee's Fine Swine on these



Used Oakridge Competition on these



Trimmings with Tees's fine Swine

Just put them in the smoker and looking forward to dinner.
The Big Easy
Jenn-Air 5 burner grill
Brinkman Offset smoker
Brinkman Smoke and Go
MES 30 inch

Offline Ron D

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Re: St. Louis Ribs
« on: December 09, 2011, 01:59:35 PM »
Just put in 2 big baking taters in the smoker
The Big Easy
Jenn-Air 5 burner grill
Brinkman Offset smoker
Brinkman Smoke and Go
MES 30 inch

Offline smokeasaurus

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Re: St. Louis Ribs
« Reply #1 on: December 09, 2011, 02:21:19 PM »
Can't wait for the money shot!!
Got Smoke?

Keveri H1 Charcoal oven

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Offline teesquare

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Re: St. Louis Ribs
« Reply #2 on: December 09, 2011, 06:01:08 PM »
O.K. Ron....I  thought I was smoke signals when I look toward Greenville. So - that was you teasing me again? Great looking pictures! Let us know how they look and taste when you are done with the cook! ( And - give us comparisons in the two rubs if you don't mind.)T
BBQ is neither verb or noun. It is an experience.
Fine Swine and Bovine BBQ Team - Home of squeal and veal!
Beer, Butter and Bacon make everything better.
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Offline Ron D

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Re: St. Louis Ribs
« Reply #3 on: December 09, 2011, 07:10:27 PM »
Here are the good shots




Into the foil for an 1 hour they go. Been smoking for 3 hours at 230



Chef's taste. Got to try it before foil



The BBQ sauce on the side, great sauce from a small BBQ in Shell Knob, MO



Money shot.

I will have to say it is a thumbs up to the Fine Swine and Bovine Rub. It was the better of the two rubs without a doubt. Great rub Tee. And I am not saying that due to you being a friend, the Oakridge was good but not good enough. Yours had a better over all flavor and theirs slightly overpowered the pork. I did not sauce or add anything when I did the foil so I could just taste the rubs. I am not a big sweet rib guy, if you gave me my choice I would take a Memphis Dry Rub over any other rubs.

I have to do another post on rubs and sauce.
The Big Easy
Jenn-Air 5 burner grill
Brinkman Offset smoker
Brinkman Smoke and Go
MES 30 inch

Offline smokeasaurus

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Re: St. Louis Ribs
« Reply #4 on: December 09, 2011, 08:01:51 PM »
Now that money shot was worth the wait. I don't know if I would hit the ribs first or the tater!!!! But I would definately hit them both!!
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Offline teesquare

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Re: St. Louis Ribs
« Reply #5 on: December 10, 2011, 10:10:10 AM »
Nice job Ron - and thanks for the compliment. I am always interested in how different rubs react with the meat, and how that affects the taste of the finished product. Not even from a "mine vs theirs perspective - just like to know what people like and don't like about various rubs and sauces.

The salt content of a product can intensify certain flavors in things - sometimes that is good...sometimes not.

T
BBQ is neither verb or noun. It is an experience.
Fine Swine and Bovine BBQ Team - Home of squeal and veal!
Beer, Butter and Bacon make everything better.
PBC
PBC Jr.
MAK 2 Star General #639
MAK 2 Star General #4401