(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs187.snc4/37690_122617074450770_100001074346303_117631_2501677_n.jpg)
Smoked St. Louis Style Ribs - Southern Style
I tried something new - I normally will purchase all my smoking meat at Sam's Warehouse but this time my wife purchased a small rack at Meijer's, $7.89. They didn't look great but that's what smoking is all about. Low and Slow!
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs213.snc4/38991_122617104450767_100001074346303_117633_6112004_n.jpg)
Make sure when you purchase your ribs they come in a cryovac bag just in case you don't smoke them for a couple of days.
(http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs096.ash2/38131_122617111117433_100001074346303_117634_1346564_n.jpg)
Remove the skirt meat from bone side.
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs175.snc4/38083_122617137784097_100001074346303_117635_4288791_n.jpg)
Next step is to flip the ribs meat side up and remove the brisket (rib tips). This is where a good knife is needed. The object here is to cut the slab into a uniform width so that the ribs cook more evenly.
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs233.snc4/38991_122617101117434_100001074346303_117632_1702500_n.jpg)
Next step is to trim the fat - leave some for flavor.
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs226.snc4/38645_122617144450763_100001074346303_117636_8275178_n.jpg)
The last step to our St. Louis style ribs is removal of the membrane on the bone side. Removing the membrane makes for a more tender rib and also allows more flavor from smoke and rub to penetrate.
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs176.snc4/38150_122618974450580_100001074346303_117644_4202200_n.jpg)
Apply a layer of mustard to the ribs.
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs176.snc4/38150_122618981117246_100001074346303_117645_5675472_n.jpg)
I like to take a fork to poke and pry between the bones to tenderize the meat after I apply the mustard. This will help the rub stick to the ribs. I like to use mustard because it makes a great crust and tenderize our ribs.
(http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs085.ash2/37575_122618997783911_100001074346303_117646_819422_n.jpg)
Apply a rub to the ribs. I start with the bone side or back side and apply a fine coat. When using my Bradley Smoker I don't apply a heavy coat on the back.
(http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs095.ash2/38081_122619011117243_100001074346303_117647_3543255_n.jpg)
But I will apply a liberal amount to the top side. Patting gently to ensure the rub adheres to your ribs.
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs163.snc4/37492_122619021117242_100001074346303_117648_3329663_n.jpg)
Make sure to get the edges also. Then let the ribs sit in the refrigerator over night if you have the time, if not I would suggest a couple of hours minimum. I used this Rubber Maid container that comes with a lid.
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs166.snc4/37649_122618957783915_100001074346303_117643_7985354_n.jpg)
I cut the ribs in half to fit inside my Bradley Smoker.
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs180.snc4/38359_122623664450111_100001074346303_117651_1167596_n.jpg)
This is my Stainless Steel Bradley Smoker. I preheat my Smoker to 250 degree knowing that the temperature in my oven will drop once the door opens and the meats go in - sometimes a little higher if I'm doing several ribs at a time. I used Hickory flavor wood-chips and well smoke for around 4 to 5 hours.
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs201.snc4/38408_122623671116777_100001074346303_117652_1290166_n.jpg)
Here are the two halves.
PS: Make sure to spray the racks with a non-stick spray before apply the ribs. Bone side down or meat side up, either will work...
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs201.snc4/38408_122623674450110_100001074346303_117653_3241689_n.jpg)
This picture shows the best view of why I cut the ribs in half. The racks on this smoker only have 11" x 13" cooking space. These ribs were actually small enough that I didn't really need to split them but I decided I wanted to show how to make sure that a full rack of ribs would fit.
After 2 hours I will open the door and apply a mop on the ribs - and again at the 2-1/2 mark.
After about 3 hours I will pull these ribs out and boat, meat side down and cover with some of the left over mop sauce, for about one hour in the smoker.
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs211.snc4/38877_122623734450104_100001074346303_117657_7296920_n.jpg)
I also cooked the brisket (rib tips) during this smoke. Check out the smoke ring.
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs250.snc4/39857_122623744450103_100001074346303_117658_5312504_n.jpg)
Yumm...
(http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs107.ash2/38700_122623701116774_100001074346303_117655_3855688_n.jpg)
I will lightly coat the ribs for the first time with some homemade bbq sauce then once plated I will drizzle a small amount over the ribs at this time.
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs207.snc4/38700_122623697783441_100001074346303_117654_6754767_n.jpg)
Can you smell the Hickory Smoke on these ribs?
Let's eat!
great pics SouthernSmoked. nice looking meal you put together there.
thanks for sharing!
Mighty fine looking meal there, SS!!
Beautiful! Nice writeup...
Thanks guys, I really do enjoy smoking with my Bradley. I usually smoke about 3-4 times a week. My wife is tried of smoked food but who cares.
SouthernSmoked AKA SS :0)
Great looking ribs and a nice write up on the St Louis Style.
I have one question though. I have made a pile of ribs in my Bradley along with many many other meats. I have yet to get a smoke ring on any of them, unless chemically enhanced (Tenderquick) to get it. What did you put on yours?
Quote from: Tenpoint5 on August 01, 2010, 08:11:13 AM
Great looking ribs and a nice write up on the St Louis Style.
I have one question though. I have made a pile of ribs in my Bradley along with many many other meats. I have yet to get a smoke ring on any of them, unless chemically enhanced (Tenderquick) to get it. What did you put on yours?
I was curious about the same thing.
Great looking meal!!! Thanks for all the pix and details.
Great looking meal, good pic's and a nice write up. Thanks for sharing.
Hey Tenpoint5,
I not sure why your not getting a smoke ring, I can't remember the last time I didn't. I tried smoking some more Ribs today to see but I once again got a nice little smoke ring. When your doing ribs what is your method???
Here is the ones that I smoked today and just finished eating.
http://forum.bradleysmoker.com/index.php?topic=17217.0
SS,
The reason 10.5 is questioning the smoke ring is because several several folks who have been here for years have never obtained a smoke ring with their Bradley's. It's a chemical reaction thing. Noticed you trimmed your ribs prior to rubbing, smoking and saucing. Not trying to be critical but is it possible that the pink ring is the rub and sauce penetration rather than a smoke ring?
Not being critical at all. You obviously do really nice work. It's just that no one else with a Bradley has been able to obtain a smoke ring.
Beautiful ribs.
Hey I'm new to the Bradley family but these ribs look pretty good. I left another comment on the Baby Back ribs you did today or posted today.
Man I hoping to get a smoke ring on the meat that I smoke, the salesman never told me that I couldn't get a smoke ring when I asked. On these ribs I'm not sure about a smoke ring but the rib-tips sure do look like a smoke ring. On your Baby Backs they too look like a smoke ring but who am I. Anyway great looking ribs...
I just received my smoker today and looking forward to trying some ribs.
I've been hitting the circuit for a few years now but back in April I was in a car wreak and won't be able to compete any longer. So I sold my Yoder Smoker "Santa Fe Trailer" that I just purchased.
Looking forward to corresponding with you all.
Thanks
KyNola, true that could be - that's why I was trying to find out his method. I've got a couple of spare ribs in the frig that I was going to do for my sister tomorrow and thought I would try one his method and the other mine. Just to see!
I'm puzzled myself, I was aware of the smoke ring issue because I had talked to Brian at Bradley the other day and he informed me of this matter. I told him that I had been getting what appeared to be a nice smoke ring on the meats that I had been smoking. He suggested I join the forum and post some of these and create a conversation with other smoker out here. So don't feel that I'm responding to what you said about being critical because we all can use some constructive criticism at times.
I'm just not sure anymore about the smoke ring, you got me second guessing myself, not saying this is a bad thing but...
I know I'm glad that I did join and look forward to all interactions with everyone.
SouthernSmoked
Development of a smoke ring using either an OBS or a DBS is indeed puzzling, unless it originated from something in the rub or pretreatment. To get a conventional smoke ring takes burning an organic fuel (wood, charcoal, even propane) at a high enough temperature to generate nitrogen oxides that react with moisture and the myoglobin in the muscle cells. In the OBS and DBS that shouldn't happen because the bisquette combustion temperature is way too low. It can and does take place in the propane Bradley because of the propane burning temp. The other way to get a smoke ring is to provide a direct source of nitrogen oxides on the meat surface. Both nitrite and nitrate salts commonly used in meat curing will do that, and are the reason why they preserve that nice pink color in cured meats. There are many natural sources of nitrates and nitrites in green and root vegetables, so it doesn't need to come from a curing salt – celery juice is commonly used in organic meat processing for this effect .
If those ribs are showing what is, in effect, a smoke ring after cooking in an OBS or DBS, I would first be inclined to think it came from something in the rub. It could just be a dying effect from the rub or a sauce, or it could be a "smoke ring" from the chemistry. A simple experiment would be to do ribs in the Bradley with and without the rub. If the smoke ring came from the smoke and not the rub, then both should show a similar smoke ring. Second, do the same thing in an electric oven set to mimic the cooking temp in the Bradley. If it comes from the rub then the rubbed ribs from the oven should show the "smoke ring".
Hey BuyLowSellHigh, great ideal, I think I understand. What do you think if I did only the rib-tips without any rub in the Bradley only using "apple juice" to keep it moist? And take the other rib-tips and apply the rub and insert into the oven and cook at 250 for 4 hours treating it exactly like I would in my Bradley. The only thing missing would be the smoke. Did I understand you correctly??
Everything that you stated made complete sense. That must be why, when using my old Brinkman, the smoke ring was little more dominant. Since the heat and smoke came from one source.
SS, pretty much. Ideally you want to do both rubbed and unrubbed cooked in in the Bradley just as you did here and then do exactly the same thing in an electric oven (not gas) at about same temp as the Bradley. That would give four separate cooked sets to compare. Rib tips should be fine. A key in the formation of a smoke ring is that the chemistry takes place before the meat temp reaches 140 °F, after that it's fixed. So low and slow allows more time for the effect.
I had an afterthought about another possible cause of the "smoke ring", and that is meat packaging. The fresh meat industry has, for years, been exploring ways to retain the bright red color of freshly cut meats longer as that's what consumers want when they make the purchase decision. Most of that effort has been directed at changes in packaging systems. This was a large long standing research effort in the company I worked for prior to retiring. One method that has been in use by some of the larger meat producers, such as Hormel and Cargill, is the use of carbon monoxide as a treatment before packaging. Carbon monoxide reacts with myoglobin in a similar fashion to nitrogen oxides and gives a lasting bright red color. I don't know if that color in CO treated meat can persist through a low and slow cook, but it is a possibility. If the smoke ring comes from a meat treatment then it should show up in the oven cooked ribs as well as the Bradley smoked ribs.
Southern here is a link to how I make my ribs in the Bradley . I just want to make sure you know I am not trying to pick on you or cause problems. I am truly curious as to how your getting a smoke ring.
http://forum.bradleysmoker.com/index.php?topic=10182.0
Hey, Tenpoint5
No and I didn't take it that way at all, I was just curious why you weren't getting a smoke ring and I think BuyLowSellHigh did a good job of explaining why. I already knew that people were not getting a smoke ring when I talked to Brian a few weeks back. He suggested that I post some images and see what everyone else thought.
Did you see the ribs I did yesterday?
http://forum.bradleysmoker.com/index.php?topic=17217.0
Yep I seen it. Still trying to figure it out though.
SS - what brand of ribs are you cooking with ?
SS,
Like 10.5 I hope you didn't get the impression that I was picking on you either. I'll be interested to see the results if you choose to do the oven vs Bradley test.
You obviously know your way around a smoker. You do great work.
BuyLowSellHigh
I normally purchase my meat at Sam's Club but my wife purchased these at Meijer's - Brand "John Morrell".
It's the first time that I've use this in over 3 years. I do ribs one way or another about 3-4 a month and have for over 3 years now, even if its snowing outside.
I just enjoy it!
Morrell is a Smithfield Foods brand. It would not surprise me if they used carbon monoxide MAP; actually I would be more surprised if they didn't. After I read your response I did some searching, but I can't find anything definitive on Smithfield's possible use of MAP with CO. However, I did find a research report from a project jointly at Montana State University and the University of Saskatchewan that states, "Researchers have shown that if CO is used in modified atmosphere packages a dark red color develops and it remains after cooking.".
http://animalrange.montana.edu/courses/meat/meatcol.pdf page 4
So it may well be that the smoke ring you have experienced is a result of CO MAP used in packaging the ribs.
Amazing at the information brought out in this thread. Great conversations.
Smoke Ring test update:
Hey I had to go out and purchase a couple more Spare Ribs today.
I thought my sister told me that she needed her ribs today but after calling her this morning she informed me that she will need them Thursday. Instead today I cooked Smoked Swordfish. http://forum.bradleysmoker.com/index.php?topic=17234.0
I own (2) Stainless Steel Smokers which will help in this experiment.
Smoker #1 - In one smoker I will do a 1/2 rack ribs without the rub, only basting with apple juice.
Smoker #2 - I will try (Not going to mention any names here unless it's OK) method. I would like to know however if there is anything special about the rub you use. If not I will use the rub I have here. I will do two 1/2 rack ribs, one with a heavy coat and one with a light coat. One the heavy coat rib I will try to mimic as close as I can to the post that you lead me to.
I also will do two half racks in my electric oven. One will have no rub at all and the other will mimic the method that I normally use.
How does this sound???
Do you have enough to dona portion in the smoker without rub? If so, I think that's an important part of the test.
Yes I was going to designate one of the two smokers as rib only.
"In one smoker I will do a 1/2 rack ribs without the rub, only basting with apple juice."
Is this what you were asking??
My bad I thought I explained that I have to Stainless Steel Bradley Smokers. Sorry about that.
I will add that to the post>
Cool - I think you're set. Are these the same Morrell ribs you used previously ?
Yes they are...
Did I miss what was in the rub??
No, I was just trying to find out what kind of rub that someone else uses for a test that I'm going to run.
I started the test this morning by:
Smoker #1 I trimmed one rack of St. Louis Style ribs. No spices at all - but the rest of the cooking method I mimic what I did before but when it can to basting the ribs I used only apple juice.
On the other Smoker #2 - I've not done anything today - I received my "Large Green Egg" and been assembling it. Nice.
Will update later with some pic's.
Might be worth waiting to see what happens with the first rack with nothing. If that has the ring, I think we probably know the answer.
Yeah - I'm thinking what you explained in detail earlier is correct. After 2 hours in the smoker when I decided to add a little apple juice as a mop source, they were still a little pale.
So what you said earlier is really making sense.
BuyLowSellHigh
"Development of a smoke ring using either an OBS or a DBS is indeed puzzling, unless it originated from something in the rub or pretreatment. To get a conventional smoke ring takes burning an organic fuel (wood, charcoal, even propane) at a high enough temperature to generate nitrogen oxides that react with moisture and the myoglobin in the muscle cells. In the OBS and DBS that shouldn't happen because the bisquette combustion temperature is way too low. It can and does take place in the propane Bradley because of the propane burning temp. The other way to get a smoke ring is to provide a direct source of nitrogen oxides on the meat surface. Both nitrite and nitrate salts commonly used in meat curing will do that, and are the reason why they preserve that nice pink color in cured meats. There are many natural sources of nitrates and nitrites in green and root vegetables, so it doesn't need to come from a curing salt – celery juice is commonly used in organic meat processing for this effect .
If those ribs are showing what is, in effect, a smoke ring after cooking in an OBS or DBS, I would first be inclined to think it came from something in the rub. It could just be a dying effect from the rub or a sauce, or it could be a "smoke ring" from the chemistry. "
I'm still going to do the test with rub and mop but in the oven to see what that looks like.
I will update you on my findings later and with pic's
Right now I am leaning toward CO MAP packaging as the reason for the smoke ring. Since you have a rack in the Bradley with no rub, but getting smoke, if you get a smoke ring similar to what you saw before then the remaining question is was it the smoke (rub has been eliminated). You could repeat the same test in an electric oven or you could probably do it in the Bradley without any smoke - no pucks - and see what you get.
No I didn't take it that way at all. I was just trying to understand and I think BuyLowSellHigh explained this very well. I actually begun a test today to find out if it was the ribs that I've been using.
I will update you tomorrow.
Here is the result of the test that we ran... Rip Tip with what looks to be a smoke ring.
(http://i1037.photobucket.com/albums/a451/SOUTHERNSMOKEDBBQ/DSC_1076.jpg?t=1281049051)
Done in the Smoker with Rub and Mop - The original picture in this posting.
(http://i1037.photobucket.com/albums/a451/SOUTHERNSMOKEDBBQ/DSC_1110.jpg?t=1281049051)
This was done in the smoker with Hickory flavor Bisquettes but no rub only basting with apple juice.
And here is the last test...
(http://i1037.photobucket.com/albums/a451/SOUTHERNSMOKEDBBQ/DSC_1125-1.jpg?t=1281049051)
This was done in the oven and I mimic the first one with method.
Well, unfortunately, it's not real conclusive as I don't see a what I would call a smoke ring. The new test ribs look overall redder than the originals. Did a bite test suggest they were as done? If so that overall reddish color in both sets of tips could be a result of CO MAP packaging. The oven test suggests it's not from the rub. When I look at the original I see quite a bit of variation in the apparent smoke ring - some slices show it well, some don't.
Right now my best guess would be what you have seen is a result of MAP using CO. Since the effect will be pentration dependent it would be reasonable to see variation rack-to-rack. Some may be more uniform throughout, others may be more surface limited.
BuyLowSellHigh
Look how dark the first one got over the last pic - 1 pic smoker --- 3pic oven.
They were not done - 2 pic smoker with rub - cooked for an hour longer than the 1 pic
also 3 pic same way I cooked it about 1/2 hour longer than I did 1pic.
I was not satisfied with the testing results at all.
(http://i1037.photobucket.com/albums/a451/SOUTHERNSMOKEDBBQ/DSC_1130.jpg?t=1281052774)
I did six racks today for my sister's party while I did the oven test.
Yeah, I was thinking the test rib tips were not as cooked. But the ones you did for your sister's party are showing some signs consistent with the CO hypothesis. The close rib on top has an overall pink/red cast, but you can see the center on the right a bit grayer. But the one immediately beneath it is very different - it shows a bit of the ring effect on the upper left part but nothing on the opposing side and the effect disappears left to right.
I am increasingly suspect that the ring is a result of CO used in packaging and you are seeing normal variation. It probably would have been more noticeable in the test tips had they cooked longer - the center would have likely been grayed out relative to the portion near the edges.
Sorry Guys I didn't mean to stir up a hornets nest on this one. But hey look at all the ribs you get to cook? Thanks for taking the time to try all the different options Southern.
Here was the final results from the testing that I done using the rip tips.
I'm still not convince that the smoke has nothing to do with the finish product other than taste.
(http://i1037.photobucket.com/albums/a451/SOUTHERNSMOKEDBBQ/Smoke-Test-Results.jpg?t=1281224740)
Here is what I found while doing this small test...
Here was the final results from the testing that I done using the rip tips.
I'm still not convinced that the smoke has nothing to do with the finish product other than taste. I ran several tests and the only one that actually got a true pink ring around it was the original picture.
All the spare ribs came from the same supplier and were of the same brand. While I ran this test I had to cater for my sister's party that I supplied 6 St. Louis Style ribs and a few rib tips all had a nice visible pink ring on the edges. True this could be bleeding from the rub - but the ribs and rib tips that I done "without smoke" but using rub, mopping sauce and following the same method that I always use, showed no pink edge or bleeding.
So to make a long story short - I'm still a little lost...
SS,
What I see is 4 pictures of some of the meatiest ribs I have seen in a while. Smoke ring or not, they look great.
I'm with KyNola. Regardless of the smoke ring mystery, which may become clearer over time, those are some great looking ribs. Keep doing what you're doing and keep enjoying those great ribs you're pumping out.
SouthernSmoked, in the interest of completing this topic for all humanity to benefit from, would you post the recipe or brands for the rub/mop/sauce you're using? Those are some awesome looking ribs... I've turned out some "pretty good" ribs so far, but not the "slap ya mamma" level that I've been shooting for. ;)