Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Ron D on December 09, 2011, 01:24:52 PM

Title: St. Louis Ribs
Post by: Ron D 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.

 (http://i1230.photobucket.com/albums/ee492/rhdsc/IMG_2564.jpg)

Put Tee's Fine Swine on these

(http://i1230.photobucket.com/albums/ee492/rhdsc/IMG_2563.jpg)

Used Oakridge Competition on these

(http://i1230.photobucket.com/albums/ee492/rhdsc/IMG_2560.jpg)

Trimmings with Tees's fine Swine

Just put them in the smoker and looking forward to dinner.

Title: Re: St. Louis Ribs
Post by: Ron D on December 09, 2011, 01:59:35 PM

Just put in 2 big baking taters in the smoker

Title: Re: St. Louis Ribs
Post by: smokeasaurus on December 09, 2011, 02:21:19 PM

Can't wait for the money shot!!

Title: Re: St. Louis Ribs
Post by: teesquare 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

Title: Re: St. Louis Ribs
Post by: Ron D on December 09, 2011, 07:10:27 PM

Here are the good shots


(http://i1230.photobucket.com/albums/ee492/rhdsc/IMG_2565.jpg)

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

(http://i1230.photobucket.com/albums/ee492/rhdsc/IMG_2566.jpg)

Chef's taste. Got to try it before foil

(http://i1230.photobucket.com/albums/ee492/rhdsc/IMG_2567.jpg)

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

(http://i1230.photobucket.com/albums/ee492/rhdsc/IMG_2572.jpg)

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.

Title: Re: St. Louis Ribs
Post by: smokeasaurus 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!!

Title: Re: St. Louis Ribs
Post by: teesquare 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