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Smoked St. Louis Ribs on the Jambo

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  • TripleB
    Club Member
    • May 2017
    • 714
    • La Crescenta
    • Jambo Backyard Smoker
      Weber Smokey Mountain (22" & 18.5")
      Portable Kitchen 360
      Portable Kitchen Grill
      Pit Barrel Cooker
      Weber "Brownie" Circa 1978 22"
      Weber Gas Grill, Silver A
      BBQ Guru ATC
      Favorite Beer: Peroni
      Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins

    Smoked St. Louis Ribs on the Jambo

    Earlier this week decided to smoke some pork ribs (St. Louis cut) and qued them yesterday. Applied a few things from Meathead's Ribs Deep Dive Guide:
    1. Used mayo rather than mustard for my rub adhesive.
    2. Dry brined with kosher salt 4 hours before smoking rather than 1 day before.
    3. Tried the 4-1-1 method and wrapped with butcher paper. Really was a 4-1 method since the ribs were done when I unwrapped them and served them dry with BBQ on the side.
    4. Didn't worry about what wood to use. Used Cherry and Pecan interchangeably. Using smaller spilts when needed.
    These were interesting spares that I bought. They were called "shorts". Never heard that before, but what I got was all the rib tips and cartiledge, but the ribs were cut short. So when I went to cut the spares down to a St. Louis cut, I had to leave a lot of cartiledge and bone (you can see the bone in the last pic). Otherwise my ribs would have been 2" long.
    • Target temp 225-250 d. Averaged 236 d.
    • As mentioned dry brined 4 hours than dusted with my own rib rub (no-salt).
    • After 1.5 hrs and the bark set, I spritzed every 30 min.
    • Put a water pan in the Jambo for the first time. I think it helped.
    • Smoked for 4 hours and wrapped for 1 hour.
    Regardless of the cut, the ribs came out fantastic. Great flavor, just enough saltiness, moist, smokey and that competition bite. The only downside for me is that the ribs get a bit too dark.

    Not great at taking pictures. Almost forgot to take a pic of the finished, cut ribs.
    Attached Files
  • Jfrosty27
    Club Member
    • Mar 2020
    • 745
    • Muskego, WI
    • Current cookers:
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      Favorite beer: Anything that's cold!
      Favorite cocktail: Bourbon neat

    #2
    Well I never heard of rib shorts, but the sure do look tasty! I’d eat those all day. Or at least until they’re gone. 😉
    Nice cook pitmaster!!

    Comment

    • Troutman
      Club Member
      • Aug 2017
      • 7197

      • OUTDOOR COOKERS

        BBQ ACCESSORIES

        WOOD & PELLET PREFERENCES

        SOUS VIDE

        INDOOR COOKWARE


      #3
      Lip smakin' for sure !!!

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 12721
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #4
        They look great to me.

        Comment

        • kenrobin
          Charter Member
          • Jun 2015
          • 354
          • San Francisco Bay Area
          • Cookers
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          #5
          Nice job & write up/photos!

          Comment

          • Mr. Bones
            Birthday Hat Master
            • Sep 2016
            • 9316
            • Kansas Territory
            • Grills / Smokers
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            #6
            Them look jus fine, from where I'm settin...

            Not too dark, imo, but then again, I've never wrapped any ribs...

            Comment


            • BBQPhil
              BBQPhil commented
              Editing a comment
              What's your recipe? I've always wrapped to get them less like pork-chop-chewy

            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              BBQPhil Me? A Receipt???
              I apply rub, try to most generally run my cooker fire ~275°-ish, until they start lookin, smellin, feelin proper, then start probe testin with either a toothpick, my Thermapop, or Thermopen.
              How's that fer scientific?
              Last edited by Mr. Bones; August 9, 2020, 06:26 PM.
          • holehogg
            Club Member
            • Nov 2017
            • 2369
            • Port Elizabeth, South Africa

            #7
            Very handsome looking ribs. Good job Sir.

            Comment

            • DavidNorcross
              Club Member
              • Nov 2017
              • 1527
              • Virginia
              • Rec Tec RT-680
                Coleman RoadTrip LXX
                Javelin Pro Duo
                More Cast Iron than I care to admit

              #8
              They look great!

              Comment

              • HawkerXP
                Club Member
                • Jul 2016
                • 5510
                • Virginia
                • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
                  Thermopops
                  Dot and Chef Alarm with probes
                  Slo n Sear
                  Cold beer

                #9
                Yum, Yum, YUM!

                Comment

                • smokin fool
                  Club Member
                  • Apr 2019
                  • 1777
                  • Mississauga, Ont

                  #10
                  Nice cook. I now use mayo as a binder also, really like the results.

                  Comment

                  • Sweaty Paul
                    Founding Member
                    • Aug 2014
                    • 1440
                    • Hays, KS
                    • Green Mountain Grill - Jim Bowie
                      (I've never regretted having too much grate space).

                      Weber Genesis Gas grill
                      Weber Kettle grills x 2

                    #11
                    Looks tasty!

                    Comment

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