Sweet and Spicy St Louis Ribs

[Mike Coffman]

Saturday’s dinner is starting with 2 racks of St Louis style ribs. The rack in the rear was seasoned
with Simply Marvelous Sweet Seduction and the rack in front with Plowboys Yardbird rub. Both
racks were wrapped and refrigerated overnight.


Put onto the WSM with a full water pan, using Stubbs charcoal and a few chunks of apple and
peach wood. I would have gone straight apple, but ran out.


The sweet rack was wrapped in foil with some apple juice. The spicy one was wrapped with some
Tiger Sauce. They both were wrapped after 3 hours of smoke. No pictures as I didn’t remember
until they were already wrapped and back on the WSM. They were removed from the wrap after
1 ½ hours and glazed with a 50/50 mixture of Blues Hog original and Tennessee Red. I shut down
the WSM and let the glaze caramelize for about 15 minutes.


Plated with corn on the cob and canned Bush’s Baked Beans.


Both racks were excitedly delicious. As far as which one was the best, I really liked the spicier one
and my wife liked the sweet one. I think the spicier one could have been a bit spicier for my taste,
but it was still great. The Sweet Seduction did not turn the ribs into “rib candy”, just added some
sweetness to the pork flavor.

Thanks for looking!

 

[MattP]

I'm getting the feeling my wife and I are sort of like you-- I usually go for the spicier stuff, whereas she prefers the sweeter.

Was your spicy one straight-up spice, or did it have some sweet to it too?

 

[Paul Kastner]

great color and texture on the ribs.

 

[Mike Coffman]

I'm getting the feeling my wife and I are sort of like you-- I usually go for the spicier stuff, whereas she prefers the sweeter.

Was your spicy one straight-up spice, or did it have some sweet to it too?

Matt, the Blues Hog and the Plowboys added just the right amount of sweetness to the spice. Without the Blues Hog
it would have been a bit more spicier.

 

[Gene Brownson]

Nice Mr Coffman, nice the corn looks ridiculously delicious. You sure know you stuff my friend.

 

[Jim Lampe]

Excellent pull-back on them bones! BEAUTIFUL!!
and sliced, GREAT smoke penetration too!
but Mike, you gotta put more ribs on your plate man!!

 

[Tim McCann]

Looks awesome as usual Mike.

 

[Mike Cosgrove]

Lovely, thats another great looking cook.

 

[Mike Coffman]

Excellent pull-back on them bones! BEAUTIFUL!!
and sliced, GREAT smoke penetration too!
but Mike, you gotta put more ribs on your plate man!!

Thanks Jim! Underneath the 2 ribs showing, there are 3 more!

 

[M. Rollins]

You guys are killing me with these rib cooks today! Great job Mike. Everything looks so good. I need to quit looking at these posts..!!!

Awesome job. Great post, man.

Mike

 

[Dave Braxmaier]

They look soooo good ...... nice work ...

 

[Dave Russell]

Great looking comp-style ribs, Mike! Ribs gotta be my favorite, and I'd be all over those....a couple off each slab please!

 

[Bob Mann]

That looks great Mike and nice sides!

 

[Mike Coffman]

Thanks everyone for your kind words.

 

[Matt Gard]

Those ribs look great. I wish I could find blues sauce around here. I've heard lots of good things about it.

 

[JimmyE]

Perfect looking ribs, and nothing goes better than some beans and corn. My kind of a meal right there!

 

[Tony R]

Beautiful ribs!!!

 

[Jeff R]

Those looks great. Did you find the yardbird to be salty. Your looks like it was put on as heavy as I did and felt it was heavy

 

[Wolgast]

Awesome is the word! Perfecto Mike!

 

[Mike Willis]

Perfectly done Mike! I've not had much luck with ribs - spares OR baby backs. Your post is makin' me want to try again!