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St Louis Ribs

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  • mfrese
    Former Member
    • Aug 2016
    • 22

    St Louis Ribs

    A first for me...they have been cooking low and slow on my GMG at 225° since 11:30 a.m. Almost 5 hours. Using a good digital thermometer (although they are too thin) it reads 127°. They don't crack when lifted. They seem really fatty but the fascia and fat were trimmed. How much longer? How do I finish them with sauce? How do I reheat them? (Yes. I have to.)
    Attached Files
  • mfrese
    Former Member
    • Aug 2016
    • 22

    #2
    Oops! Did I say "my" GMG? I meant "our". ; )

    Comment

    • Mosca
      Charter Member
      • Oct 2014
      • 2738
      • PA
      • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

      #3
      They go from tight to loose really quickly. My last set of SL Ribs, I took one rack off and we ate it, it was good but a little tough. By the time we were done with that one, the other one was perfect.

      Keep your eye on them, they'll be done soon, probably less than an hour.

      Comment

      • mfrese
        Former Member
        • Aug 2016
        • 22

        #4
        Thanks! That was good info! Will watch closely. Should I put the sauce on now then and let them finish with it?

        Comment


        • RonB
          RonB commented
          Editing a comment
          You can put the sauce on now, but be careful if there is a lot of sugar in the sauce because it burns at a lower temp then most other ingredients. Another point is that using sauce straight from the fridge may lower the temp of the ribs.
      • CurlingDog
        Charter Member
        • Sep 2014
        • 551
        • Port Washington, WI
        • Traeger Jr Elite, Modern Home Products TJK gasser,Char-Broil 26" Round Charcoal Grill CBRMH-2600/S, Weber Smokey Joe, small portable POS charcoal grill, 13.25" GrillGrates, Thermopen, Maverick ET-732, Etekcity Lasergrip 1080 Non-contact Digital Laser Infrared Thermometer
          gorilla gloves, bear paws

        #5
        5 hr's at 225 and no joy? Like Mosca said, you should only need another hour. And i don't normally have any leftovers of note, and when i do, i typiclly de-bone the ribs and utilize the meat in a variety of different ways... on a sammich, salad or chopped up and topped in more bbq sauce over nooodles. let your imagination be your guide!

        Comment

        • kmhfive
          Club Member
          • Mar 2017
          • 3003
          • Northern Illinois
          • Weber Kettle -- 22.5" (In-Service Date June 2015)
            Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
            Pit Boss 820 (Retired)
            GMG Jim Bowie WiFi (In-Service Date April 2017)
            Maverick ET-733
            Fireboard
            Home-brewer

          #6
          Once they just hint at cracking using the bend test, crank the heat up and put the glaze on.

          Comment

          • Mosca
            Charter Member
            • Oct 2014
            • 2738
            • PA
            • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

            #7
            I'd pop that temp up to 250, it won't hurt anything. I can't say about the sauce, I'd rather be looking right at them before I'd say. But probably wouldn't hurt, I don't think anything is going to burn.

            Comment

            • HorseDoctor
              Charter Member
              • Sep 2014
              • 1149
              • Central Iowa

              #8
              Or just finish them "nekkid" and offer sauce at the table... Enjoy!

              Comment

              • mfrese
                Former Member
                • Aug 2016
                • 22

                #9
                Thanks everyone. They are done and ready to go! I appreciate the help! Cheers!
                Attached Files

                Comment


                • Spinaker
                  Spinaker commented
                  Editing a comment
                  Wow. Those look great.
              • FireMan
                Charter Member
                • Jul 2015
                • 6584
                • Bottom of Winnebago

                #10
                Great looking finished product & you can call them yours!

                Comment

                • kmhfive
                  Club Member
                  • Mar 2017
                  • 3003
                  • Northern Illinois
                  • Weber Kettle -- 22.5" (In-Service Date June 2015)
                    Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
                    Pit Boss 820 (Retired)
                    GMG Jim Bowie WiFi (In-Service Date April 2017)
                    Maverick ET-733
                    Fireboard
                    Home-brewer

                  #11
                  Congratulations! Great-looking ribs.

                  Comment

                  • Reds Fan 5
                    Charter Member
                    • Sep 2014
                    • 232
                    • Western Springs, IL
                    • Equipment
                      Weber Genesis Gas
                      Weber 22" Kettle (black)
                      Smokenator
                      Slow N Sear

                      Thermometers
                      Maverick 732 Redi-Chek
                      Thermopop

                      Fuel
                      Kingsford Blue Bag
                      Kingsford Professional

                      Wood
                      Apple (chunks)
                      Mesquite (chunks)
                      Hickory (chunks)
                      Oak (chunks)

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                      Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA

                      Bourbon: Basil Hayden
                      Rye: George Dickel
                      Cocktail: Manhattan

                      Personal
                      Married, one child (son)
                      Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
                      Associate Dean at Chicago area university

                    #12
                    As others have noted, 5 hours may not be enough time, especially with a meatier rack. Sauce just at the end. For reheating, cut any remaining ribs into 2 or 3 bone sections, wrap tightly in foil. When ready to reheat, wrap in new foil with BBQ sauce, put in 325 degree oven and heat through but don't overcook. It is never as good as fresh off the cooker but it works if you want ribs the next day. They are not great more than 48 hrs later.

                    Your ribs look great. Hope you enjoyed them.

                    Comment

                    • mfrese
                      Former Member
                      • Aug 2016
                      • 22

                      #13
                      Thanks everyone. They are pretty. But I don't think I am a fan of SLR. Sorry but they are too too fatty. I had good cuts and the flavor was o.k. with a nice smoke ring and good bark. However, I will make a different choice next time. Haven't smoked a pork shoulder yet...maybe that will be better.
                      Last edited by mfrese; July 7th, 2017, 06:45 PM.

                      Comment


                      • HorseDoctor
                        HorseDoctor commented
                        Editing a comment
                        You may well be one of the people who prefer baby back ribs to St. Louis cut or spares.., To each his (her) own...I'm a spare rib fan from the git-go so won't argue other than to say I disagree! Fat is flavor!!!

                      • kmhfive
                        kmhfive commented
                        Editing a comment
                        I prefer SLC ribs, but SWMBO prefers BB ribs, so I cook both. Actually, last time I cooked BBs for her and I cooked Beef Short Ribs for me!

                      • Thunder77
                        Thunder77 commented
                        Editing a comment
                        If you like beef, try smoking a chuck roast or two. Very forgiving, like pork butt, awesome flavor!
                    • Pirate Scott
                      Club Member
                      • Mar 2017
                      • 1339
                      • Clay, New York
                      • - Plain old Charbroil Charcoal Grill
                        - 26" Weber Kettle
                        - Jack Daniels No7, Four Roses

                      #14
                      I warm up Ribs Three at a time in the Microwave for about 1.5 minutes on high, taste great.

                      Comment

                      • jacmac422
                        Club Member
                        • Mar 2017
                        • 100
                        • GMG Daniel Boone, Custom Copper Weber, Weber Smokey Joe, Weber Q1200

                        #15
                        I am with you, I love the look of St. Louis but prefer baby backs as does the fam.

                        Comment

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