Rich Dahl
R.I.P. 7/21/2024
I’ve smoked Saint Louis style ribs on my mini 5 time using 5 different methods and rubs and sauces, although they were for the most part pretty good but the texture and the taste just left something lacking. The smoke or the sauce or the rub on all five tries one of those would dominate the taste and the ribs seemed a little dry.
I read a post by Dave Alvarado called “Simple but awesome ribs” which really sounded like a great plan of action.
I also found a recipe on the internet for a sauce that I made and fell in love with just the right tanginess and bite but not over powering it’s called Big Al’s KC BBQ Sauce.
I also reverted to a rub I’ve used for years and years that would work great with the sauce.
My choice of wood went from Hickory to Cherry for a milder smoke.
Dave’s method called for a temp of 275 and I remember reading that Harry Soo also recommended that because you need at least 275 to get the fat to render out.
Get the ribs rubbed up the night before and in the frig tomorrow we cook.
Noon fire up the mini using the minion method with two medium chunks of Cherry wood.
Temp hits 200 ribs go on, bottom vent wide open same for top at 250 close the bottom vent to 20% temp stabilizes at 275.
At two hours remove ribs to foil with about ¼ cup brown sugar on the foil with a 1/4 of a cup of apple juice, put the ribs bone side up on the foil and wrap tightly back on the mini for one hour at 275.
At one hour remove ribs from foil and put a light coating of sauce and back on for 40 minuets, check for doneness with toothpick and tear test (ribs were done) tent in tin foil while corn is grilled.
Plate and enjoy.
These were the best ribs I have ever cooked by far; tender, moist and a perfect balance of smoke, rub and sauce nothing over powered the taste of the ribs.
A big thanks to Dave Alvarado for this simple but awesome rib cook. Also during this cook the whole time it was raining and windy actually the wind at times was spraying water on the mini under the patio cover and I was amazed it stayed very steady I didn’t have to adjust the vents at all.
I read a post by Dave Alvarado called “Simple but awesome ribs” which really sounded like a great plan of action.
I also found a recipe on the internet for a sauce that I made and fell in love with just the right tanginess and bite but not over powering it’s called Big Al’s KC BBQ Sauce.
I also reverted to a rub I’ve used for years and years that would work great with the sauce.
My choice of wood went from Hickory to Cherry for a milder smoke.
Dave’s method called for a temp of 275 and I remember reading that Harry Soo also recommended that because you need at least 275 to get the fat to render out.
Get the ribs rubbed up the night before and in the frig tomorrow we cook.
Noon fire up the mini using the minion method with two medium chunks of Cherry wood.
Temp hits 200 ribs go on, bottom vent wide open same for top at 250 close the bottom vent to 20% temp stabilizes at 275.
At two hours remove ribs to foil with about ¼ cup brown sugar on the foil with a 1/4 of a cup of apple juice, put the ribs bone side up on the foil and wrap tightly back on the mini for one hour at 275.
At one hour remove ribs from foil and put a light coating of sauce and back on for 40 minuets, check for doneness with toothpick and tear test (ribs were done) tent in tin foil while corn is grilled.
Plate and enjoy.
These were the best ribs I have ever cooked by far; tender, moist and a perfect balance of smoke, rub and sauce nothing over powered the taste of the ribs.
A big thanks to Dave Alvarado for this simple but awesome rib cook. Also during this cook the whole time it was raining and windy actually the wind at times was spraying water on the mini under the patio cover and I was amazed it stayed very steady I didn’t have to adjust the vents at all.
