Weekend ribs


 
Jim H.

Jim H.

TVWBB All-Star
Got some new rub from Oakridge and wanted to cook a couple of slabs side by side for a taste comparison. Fired up the WSM to 275°, with a few chunks of cherry and a couple of hickory chunks because hickory and ribs were made for each other.
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Started 20 briqs in the chimney for a Minion start, and used about 3/4 ring of GFS hardwood briquettes from the local GFS store. $8.99 for 20 lbs. is a pretty good price, especially since I am down to one bag of Stubb's and one bag of KBlue. This GFS stuff is pretty good so far, having used it for several cooks. As you can see, it was a nice sunny day with temps in the 50's and just enough wind to keep the smoke outta my eyes. Here's the WSM setup:
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Trimmed the slabs St. Louis style, and rubbed one slab with my usual rub and one with Oakridge Competition Rub. It seems to have a nice balance of flavors and isn't too salty.
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Let the two slabs sit for about an hour before, and I added a little more rub just before putting them on the top of the WSM.
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I put a couple of trimmed pieces in a foil pan on the bottom rack because who doesn't like a little rib treat every now & then?
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After three of hours. Had to see how they were coming along. Wasn't quite ready to foil them yet.
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I went ahead and foiled them with just a little apple juice, and left 'em on the smoker for another hour and a half. These are starting to look pretty good.
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Since I wanted to try the new rub, I left a few bones on each slab unsauced. I used my modified No.5 sauce to glaze the ribs, which is my go-to sauce for just about everything. Pulled the water pan and bottom rack and let the sauce set up for about 15 minutes over direct heat.
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Served with some stovetop beans and slaw. Always a great combination!
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Thanks for looking.
 
Great WSM Cook Jim! There's nothing else like cookin' on the WSM! Good to see folks posting photos of them in action
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And your ribs look OUTSTANDING!! GORGEOUS!!
 
Them ribs look great man! If you have a GFS (Gordon Foods Store) nearby try the St. Louis style ribs they have. They are packaged by "Chicago Meat".. They are in the freezer section and come 5 slabs in a case. I buy nothing else now. It only comes out to like 7 or 8 bucks per rack and you get the best part! They have baby backs and St Louis style...
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Thanks for all the kind words.

I'd say either my usual rub (modified Chris Lilly rub, with a couple of additions and less salt) needs some serious tweaking, or Oakridge rubs are very good and definitely worth the $$.

Give their sampler pack a try. Well worth the $5 cost, and you get enough of each rub to cover a couple of slabs of St. Louis cut ribs, or several pieces of chicken or whatever you want to try it on. I was very impressed with the balance of flavors they use and that Oakridge rubs have very low sodium.

Oakridge link

@dean - thanks! I do have a GFS nearby. I've been using their restaurant briquettes (made by Royal Oak) and I buy other stuff there also. Will have to look for those ribs next time I am in there.
 
Either or Both Please! Super cook Jim! Ruston is just down the road. I'll be checking them out next time through.
 
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