1)What is your favorite Homemade No Sugar St. Louis Rib Rib?
2) If I am doing 1 Rack Baby Backs, and 1 Rack St. Louis how different is the Timing? I have my Baby Backs pretty consistent @ 5.5 to 6hrs 225-250 on the Pellet Grill.
Thanks
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
I’ve actually used artificial sweeteners in lieu of sugar and was pretty surprised it wasn’t half bad. I’ve also used sugar free syrup with success. The sugar free brown sugar was pretty good.
There’s a bunch of different brands out there. I think it was the Walmart brand which is their knockoff of sweet n low. I liked the brown sugar best. And the log cabin sugar free syrup works good when I make bbq sauce.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Agree with them on the time. Can you make the rub without the brown sugar and substitute it with some kind of artificial sweetener? I may have to do an experiment when I did Home.
Edit: I think me and Dadof3Illinois was typing at the same and he beat me.
Thanks Dadof3Illinois I will try the sugar free brown sugar.
Last edited by DWCowles; February 24, 2018, 04:14 PM.
NateDWCowlesJerod BroussardDadof3Illinois or I put the St Louis on 1Hr Early then move them to the hot side of my Pellet Grill? It can be up to 50 hotter if I use upper rack, or move them to the right side.
I usually cook a tad hotter, 250-275 works great for me and average between 4 1/2 and 5 1/2 hours. But you could put on st same time and wrap the spares after a couple hours to speed them up.
What kind of pellet grill do you have?
On my barrel it’s about 5 to 5 1/2 for St. L or full rack. I don’t have a pellet, so can’t help & this might sound a little crazy, but, I have never done babys. Use Memphis dust now almost exclusively.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
DWCowles please let me know what you think of it. I just used Splenda in a Rub and it did not Carmalize. They have White and Brown sugar Substitutes looks worth a try.
I do ribs turbo style 325-350 on BGE or gasser, haven't tried them on the pellet yet. 1hour 20 minutes for BB and 1 hour 40 minutes for St. Louis on the BGE. I've used McCormicks Montreal Steak Seasoning from time to time for a no sugar rub and it was surprisingly good. BB's are top photo and St. Louis is bottom photo.
Last edited by wrgilb; February 24, 2018, 06:02 PM.
on the time. Can you make the rub without the brown sugar and substitute it with some kind of artificial sweetener? I may have to do an experiment when I did Home.
Comment