St. Louis Style Ribs + Small Clay Saucer Mod

[Don Irish]

Did St. Louis style for the first time in many moons. I added an additional twist that I recall reading on here some time ago. I added sand to the clay saucer and wrapped it all in HD foil. Much better temp control than the saucer alone. About 1/3 ring of K, 14 lit coals, at 213 I closed down to 20% on all vents at it was rock stable at 253 for the entire cook (4.5 hours). This is despite some wind and a shower or two. I’ve been a total convert to the clay saucer, now the sand addition adds more thermal mass and even better temp control. Ribs came out pretty darn tasty if I do say so myself.

St. Louis Style Ribs

 

[Larry Wolfe]

Don those ribs looks absolutely perfect!!! Fantastic job!! That picture literally made my mouth purker and water!

 

[Don Irish]

Thanks Larry, high praise indeed from you. I foiled for only 30 min, texture was quite good, still a bit of bite, but easy to clean off the bone – likely did not need to be foiled. St. Louis is the way to go I now think, they were the same price as BB, but more meat to bone ratio. I had previously cooked at 225, but the 250 (grate) gave better results I think, shorter cook time, moister ribs.

 

[K Kruger]

They do look terrific Don. Great color.

I'm with you on spares. I do backs only on request.

 

[Bryan S]

Perfect!