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St Louis Style Cut Ribs on the BGE

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  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 4465
    • Stockholm, Sweden

    St Louis Style Cut Ribs on the BGE

    Did a little mid-week cook. I found some nice spare ribs at my local restaurant outlet store (where only businesses are allowed to shop). Good thing I'm running a bbq business

    Anywho, the porcine creatures have been fed food based on rape seeds, and it does make a difference. A bit richer flavor.

    So I trimmed them up St Louis style, cutting away the cartilage where the ribs attach to the sternum.

    I then applied my KC Royale rub and fired up the Big Green Egg. I haven't used it in a while, so it was a fun cook. I tried out a new brand of charcoal from Holland - it's premium oak lump charcoal. I'm impressed with it, very clean burn, gentle flavors, and zero visible smoke. Good stuff.

    After 3 hours of smoking them unwrapped I started spritzing with conc. apple juice, then wrapped in butcher's paper. I cooked them for 50 minutes wrapped, then unwrapped and kept spritzing. I had them on for another hour before the bend test told me they were done.

    Super happy with the bark on these, just perfect. Gonna smoke some more ribs this weekend.

    The charcoal

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    Here's the ribs, trimmed and rubbed

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    The wrapped ribs on my BGE

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    The final product. Looking good.

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  • Jfrosty27
    Club Member
    • Mar 2020
    • 1173
    • Muskego, WI
    • Current cookers:
      Rec Tec RT700 "Bull" pellet cooker
      Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
      Weber Genesis 3 burner gas grill w/ rotisserie
      Charbroil Grill2Go gas grill
      Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
      Weber Smokey Joe
      SnS Deluxe
      Vortex
      The Orion Cooker convection cooker/smoker (two of them)
      Blackstone 17" griddle
      Joule Sous Vide circulator

      Favorite beer: Anything that's cold!
      Favorite cocktail: Bourbon neat

    #2
    Outstanding. Love ribs of any kind.

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      Thanks! That makes two of us :-)
  • LA Pork Butt
    Charter Member
    • Dec 2014
    • 5577
    • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

    #3
    I’m hungry now and I just finished lunch!

    Comment

    • ofelles
      Club Member
      • Jun 2018
      • 2423
      • Brentwood CA
      • Yoder YS640 on Comp cart
        Klose 20x42 Charcoal Grill
        LSG Insulated Cabinet
        Jumbo Joe
        VacMaster Pro 380 sealer
        FireBoard and Pit Bull fan
        Thermoworks Signal
        Thermoworks Dot
        Thermopen Mk4

      #4
      As usual they look great. Just pulled 6 racks of wibs for Saturday.
      To heck with the fires and Covid, I'm having some of the kids over!

      Comment


      • Henrik
        Henrik commented
        Editing a comment
        You go, man!
    • RonB
      Club Member
      • Apr 2016
      • 13298
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #5
      Great lookin' ribs!

      Comment

      • Steve B
        Club Member
        • Jun 2016
        • 3104
        • Rockland county New York
        • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
          Yoke Up custom charcoal basket and a Grill Wraps cover.

          22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

          Napoleon gas grill (soon to go bye bye) rotting out.

          1 maverick et-733 digital thermometer - black
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          food saver vacuum sealer
          TSM harvest food dehydrator

        #6
        Looking good Henrik. Looking good.

        Comment


        • Henrik
          Henrik commented
          Editing a comment
          Thanks Steve!
      • RichardCullip
        Club Member
        • Feb 2020
        • 146
        • Poway, CA

        #7
        Looking delicious. I’m curious about what you do with the trimmings as you convert spare ribs into STL style ribs.

        Comment


        • Henrik
          Henrik commented
          Editing a comment
          I fried them up and gave to my dog :-)
      • TripleB
        Club Member
        • May 2017
        • 853
        • 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

        #8
        Look good, but how was the pull? Were you satisfied with your flavor profile and tenderness? Would you do anything different? I asked this because I'm always looking for insight.

        I keep a journal on all my cooks and after 10 years I'm still tweaking my ribs. Though the last time I smoked ribs, they were the best I've made. Competition worthy. I'd have scored them 9-9-9.
        Last edited by TripleB; September 16, 2020, 01:04 PM.

        Comment


        • Henrik
          Henrik commented
          Editing a comment
          Just right for me. Between tug off the bone and fall off the bone. If I would change anything? Perhaps use a thin vinegar based tangy bbq sauce (homemade).
      • BigBry
        Club Member
        • Apr 2020
        • 59
        • Aylmer, Quebec, Canada

        #9
        One thing I find interesting. Might just be coincidence. I don’t see a lot of meat ‘pull back’ from the bones (might not the right term). I did a great SLC cook last week and it was the same thing. And like you, it came from high-end locally sourced pork producer. Wonder if the quality/type of pork makes a difference.

        Great looking ribs my friend!
        Last edited by BigBry; September 16, 2020, 01:24 PM.

        Comment


        • Henrik
          Henrik commented
          Editing a comment
          Good point! Don't know why. Thanks!
      • Sweaty Paul
        Founding Member
        • Aug 2014
        • 1576
        • 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

        #10
        Gorgeous!

        Comment


        • Henrik
          Henrik commented
          Editing a comment
          Thanks!
      • Jared49
        Club Member
        • Oct 2016
        • 183
        • Appleton, WI
        • WSM-18.5"-lid hinge, door upgrade, Hunsaker Rib hanger, Arbor Fab. Charcoal assembly & minion starter
          Weber Kettle-SnS
          Maverick ET-732
          FireBoard/PitViper fan

        #11
        👍🏻👍🏻👍🏻

        Comment

        • smokin fool
          Club Member
          • Apr 2019
          • 2145
          • Mississauga, Ont

          #12
          A1 as usual Henrik.
          Have a coupla packs of ribs in the freezer, sounds like a plan for this weekend

          Comment


          • Henrik
            Henrik commented
            Editing a comment
            You go, ribs are good for both body n soul.
        • MTurney
          Club Member
          • Feb 2020
          • 258
          • Grapevine, TX

          #13
          That is next level bark 🤤

          Comment

          • Greygoose
            Club Member
            • May 2019
            • 699
            • South Shore,MA

            #14
            Ohhh yeaaa !!!

            Comment

            • Schwyy
              Club Member
              • Nov 2019
              • 112
              • Andover, MA

              #15
              those look amazing!

              I have a butchering question for you Henrik .

              ​​​​​​​when you do the St Louis cut are there still any 1/2-in to 1-in pieces of cartilage at the end of the longer ribs? or are they trimmed down totally to the bone and all the cartilage is gone? I'm asking because I am getting those 1-in pieces from my St Louis ribs from my butcher and I'm just wondering if he's not coming down far enough.

              Comment


              • Henrik
                Henrik commented
                Editing a comment
                Thanks! No, I trim where the long ribs 'end', so the bones are clean, and it's easy to slice them when done. It sounds like he's not cutting far enough. You can feel/wiggle with your fingers to see if there's cartilage/bone left.

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