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Pulled Smoked St Louis Ribs

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smoker pete:


These smoked St Louis ribs were "fall off the bone" and not "bite off the bone". Therefore, in order to make it easier to eat, I decided to pull the ribs. Either way the ribs were to die for!

Preheated my MAK 2 Star with cookinpellets.com Perfect Mix - Smoked at 180ºF for an hour - Finished off the ribs by bumping the pit temperature to 250ºF and cooking/smoking them for an additional 4 1/2 hours. Rested the ribs for 15 minutes

Made it a low carb dinner by not slopping the ribs with a BBQ sauce since they usually contain a lot of sugar. Plated the pulled ribs with a side of Cole Slaw and fried shredded Brussels Sprouts. Yummy Yum Yum ...

HighOnSmoke:
Another fantastic cook Pete! Going to try that on my next "more than fall off the bone" ribs!

akjeff:
Great idea! Next time I let my ribs get a little too tender, I'm going to try that.

smokeasaurus:
Great idea.

Pappymn:
Nothing wrong with that


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