1st St. Louis ribs on WSM

[Mike P.]

After reading all the Great info supplied here and watching the video of Jamie Purviance (on Weber Nation) showing how to trim spare ribs to St. Louis ribs, I gave it a shot.

MAN! It's a whole new world! Did the low n' slow gig and sauced and wrapped in foil for the last 1/2 hour. "BAD TO THE BONE!"

Of course still many tweaks to make (especially with my butcher skills etc.) but these were the best ever for us. And it's FUN too!

Can't wait to do it again.

 

[Russell McNeely]

Delicious looking rack!!!

 

[Mike Coffman]

Excellent looking ribs!

 

[Michael C.]

Yes! Great lookin' Ribs there!!!!! I'm sure it tasted awesome!!!! Great job!!!!

 

[Frank D (Wenatchee)]

Excellent looking ribs.

How long did you cook them and what was your target temp?

 

[Arwin]

Great ribs! Wish I had them right now..

 

[Wolgast]

Looks great! St Style is the only way i eat spares. If im not serving a crowd that is.

 

[Boss Banks]

Those look great! Nice Job!

 

[Erik Slager]

Nice lookin spares!

 

[John Solak]

Great looking ribs!!

 

[Bill W. Michigan]

You can send me some of your Saint Louie anytime

 

[Mike P.]

Thanks for the replies. Can't wait to try it again.