Getting Ready for My Second Cook on the BJIII: St. Louis Ribs. Target temperature?
I’ve decided that I attempt St. Louis Pork Ribs for my second cook. What target temperature should I be aiming for before resting them? I’m thinking 203.
Any and all advice and guidance would be most welcome.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
We don't usually temp ribs, nor rest them. The most common technique, especially for St Louis ribs, is to check the bend test or the toothpick test. Check this article out: https://amazingribs.com/tested-recip...ibs-ready-yet/
I second this advice. Trying to keep a temp probe in ribs is problematic due to the proximity of the bones. Ribs will be done in 4 to 6 hours on average, depending on temp and the thickness of the ribs, etc.
I've been smoking since the 90's, and I've done hundreds of slabs of ribs on my offset, kettle and kamado, and never ever have I used a leave in meat thermometer with them. Even an instant read is just useful as a tool to check for tenderness.
203° will give you fall off the bone ribs. If you want some tug, 195°. But pay attention to the pullback, and the bend, too. If you have good pullback and cracking during the bend, they’ll be done even if your thermometer says 190°.
203° will give you fall off the bone ribs. If you want some tug, 195°. But pay attention to the pullback, and the bend, too. If you have good pullback and cracking during the bend, they’ll be done even if your thermometer says 190°.
Somehow I think fall off the bone would be overdone for us. Maybe 195 then.
SNS Deluxe
Cheaptex (Vortex knock-off)
Weber charcoal rotisserie (turkey making machine)
Weber charcoal baskets (only use with the turkey making machine)
Steelmade Flattop (griddle attachment for gasser)
Thermoworks Smoke
I smoked the St. Louis Ribs on Monday and they came out absolutely perfect. I don’t think they could have been better in any respect. I dry brined them the night before with fresh black pepper, Diamond Crystal Kosher Salt, Lawry’s Seasoning Salt and granulated garlic.
I used a double indirect setup (both the KJ “Slow Roller” and the ceramic deflector plates). I used cherry wood at the beginning and added more of it every hour throughout the cook which lasted exactly 3 hours at 300 degrees the entire time.
I used 1 inch FireBoard probes expecting them to be a waste of time, so I went by time and feel and not by the reading on the probes. However, as I pulled the ribs, one rack was reading 201 and the other was reading 203.
All of the meat was richly smoked and absolutely perfect. It was thoroughly tender, but it wasn’t falling off the bone.
We used Meathead’s South Carolina Barbecue Sauce recipe on one rack, and his Kansas City recipe on the other. Both racks spent an extra 10 minutes cooking on each side (totaling 20 minutes) with the barbecue sauces.
We made homemade ginger baked beans and homemade Wasabi Coleslaw to go with the ribs and washed it all down with Rittenhouse Manhattans with cherry bitters.
The end product is what matters. I agree with Huskee I’m a tooth pick or bend test guy. However you produced those beautiful ribs has to be a good way. The end product proves it.
It was outstanding! However, we ended up cutting the sugar by adding more mustard. Next time we’ll use only a third of the sugar called for in the recipe.
Getting Ready for My Second Cook on the BJIII: St. Louis Ribs. Target temperature?
Comment