St. Louis Ribs

[Deathbot3]

I completed my third cook on the PBC tonight. I did a rack of SL Ribs. Spent two hours hanging and then the next hour on the grate. Hit them with some homemade Aaron Franklin sauce at the 2:15 mark. I gotta say the PBC is made for ribs. I've never had them turnout this good before. Very impressed!

[Deathbot3]

Here are a couple of photos

[tomcrete1]

Nice smoke ring! looks great! 

[Smokin Don]

They look good too!!! Don

[Savannahsmoker]

Looks mighty tasty to me

[ACW3]

Fine looking set of bones.  Did you make enough for everyone on the forum?

Art

[USCTrojan]

Any wood used?

[HighOnSmoke]

Tasty looking ribs!

[hikerman]

Fine looking ribs! Say....are there any left maybe? 

[Deathbot3]

Thanks everyone. I couldn't help myself and put down all but a few ribs last night. And the leftover ribs made for a great breakfast.

I didn't use any wood on this smoke mostly to see what the flavor profile was like with only charcoal. I've gotta say it was really good without it. For my briskets next weekend I'm going to use a chunk of oak. Can't bring myself to do brisket without at least a little wood.

[Pappymn]

Wow! Great looking bones

[marty22877]

how long did you cook them for?

[Big Dawg]

Dayum ! ! ! ! !





BD

[bamabob]

Nice rack.
Is there a recipe for the sauce?

[Deathbot3]

I had them on for just about 3 hours total. 2 hours hanging and 1 hour on the grate. For the sauce, I used the classic recipe here: http://www.eater.com/2015/7/2/8864653/franklin-barbecue-sauce-recipe-meat-burgers-ribs 

The base sauce is a little too ketchup-y for me but I added some brisket drippings from a previous cook (about 1/4 cup) and that really made it work.