My Son requested ribs for his birthday dinner this year - so it was to be! St. Louis Style Ribs
I tried a cooking method I had not done before and for the most part really liked the results. I tried a 3-2-1 method I had read about and thought I would give it a shot. The whole cook at 225 degrees
3 Hours bone side down
2 Hours meat side down wrapped in foil
1 hour bone side down out of foil - brush with sauce for last 5 to 10 minutes
What I liked
Easy - Super Easy
Fall-off-the-bone tender juicy ribs (at our house we prefer when the meat pulls off the bone with minimal effort
We like it when it tears while cutting - just our preference so that's how we cook 'em
What I would change
I would lower the foil time by 30 minutes next time - I actually ended up pulling them off before I got through the final
hour smoke (probably pulled them after 40 minutes instead of 60
I made two varieties - I did two racks with a rib rub and a third rack with a new rub we found on a recent trip to Spokane. There is a specialty bbq/smoke/seasoning shop there that makes their own seasonings. I tried the Huckleberry Rub as pictured. I wanted to really get a taste of the Huckleberry rub so I did that rack without sauce - it was quite good and I will be doing those again.
Prep Work
First part of the smoke
Huckleberry Rub Ribs - no sauce
Rib Rub and sauced
One of each getting ready to dig in
