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Labor Day St Louis Ribs


 

Erik Tracy

TVWBB All-Star
Monday's bbq was 2 nice full St Louis racks from Stater Brothers.

I did a modified 3-2-1 as I think 2 hours wrapped is too long.

3 hours on the WSM at a dome temp of 230-240, meat side up after rubbing with my homemade concoction. Combo of hickory and maple using a minion load of KBB. No mopping, turning, or peeking, just let 'em ride.

Then 1 hour wrapped with a drizzling over the top of each rack using apple cider vinegar, a squeeze of bbq sauce and some of the left over rub.

Then 1 hour unwrapped, slathered with some bbq sauce and back on the WSM meat side up to firm the bark.

9-4-17-StL-ribs-1.jpg

The other half rack was set aside for left over snacking today.

I was very pleased with the results. Tender, good balance of smoke to rub to sauce to porky goodness.
 
Thanks for the positive comments!

I'm still 'dialing in' my rib method.

Last time the ribs tested done right after the wrap of 2 hours, and I didn't firm the bark back up. So while they were moister, the bark was soggy.

This time, I think I traded just a tad of moistness against the last hour unwrapped with sauce to get a firmer bark.

I like this last one better - so did the family.

Maybe next time I may just go 3 hours of smoke, then 1 more hour w/ sauce and no wrap at all.
 

 

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