Satint Louis Style Ribs???

[MallardWacker]

Big Smoker I think it was you that mentioned something like this.

I was watching "Food Finds" yesterday and they went to Charlette,NC.  There is a chain of spots called "Sticky Fingers" they claim to fame is Memphis style Q.  They only use "The Saint Louis Rib", I beleive there quote was. My question is: is that the <b><u>Spare rib cut</u> </b>that we were all talking about at one time.  The reason I ask again is that I went o Kroger$ the other evening and they had Loin Backs that called "Saint Louis" style ribs.  I would lilke to venture off the from Loin Backs.



SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

[psdubl07]

Duckman, here's a really useful link in understanding different types of pork ribs.  I think someone posted this back in an earlier thread, but I don't remember who.  I liked it and bookmarked it.

http://www.ribman.com/abtribs.html

[BigSmoker]

That ribman site is very informative.  I believe it was/will be included in the stuff Olds is working on, which by the way is looking really cool in the new format.  St. Louis style are spare ribs that have been trimmed.  I use the trimmings on the top shelf instead of bacon.  They make a nice treat as well.  I really must say the last ribs I did were some of the best I ever had.  I cold smoked them for 3 hours at ambient so they were just above 150f(that what my door thermo said anyway).  Took them out, wrap with foil individually back in Bradley or oven at 225f for 2 hrs and then on the grill with the foil removed for 30-45 minutes saucing every 10-15 minutes at 250-275f.  Very good[:p].

Jeff



Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

[psdubl07]

Jeff, the foil after smoke works awesome doesn't it?!  I've done it w/ brisket now too.

BTW, when I am finished w/ my deck project, I will be emailing you back about the Oval. [8D]

[BigSmoker]

The foil method does work well.  It really for me set the smoke flavor in the meat like it had been in the fridge overnight[:p][:p].

Jeff



Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

[MallardWacker]

So basicly I am going to remove the lower area where the carlidge is.  

The last time I use foil I think I left them in there too long.  I hated them.  I smoked them for four hours and then wraped them and put them back in the BS and turned up the heat for a couple more hours.  THEY CAME OUT TERRIBLE, all the were was STEAMED RIBS. To say they fell off the bone is an understatment.  Not what I consider a good rib.  I was watching the food network last night and they had another Q contest, many of the folks did use foil, but I don't think it was for all that long.  I think it does add to the tenderness, but I do belive the rib needs to be finished in the smoker or the grill.

Just a few thouths on the adventure of ribs.


SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

[psdubl07]

It's all a matter of personal taste.  If you're not going for falling off the bone, I would skip the foil and finish them on the grill.  I think this will give you more of the consistency you're after.

Let us know how they turn out!

[MallardWacker]

ps,

You are so right.  My wife almost doesn't care what it tastes like just so it falls of the bone(pot roast tender).  I know there is doneness that has a slight cling(not tough) to the bone that I like.  Big Smoke seems to have an idea with the cold smoking then foil,then finishing them on the grill.  Like the wise man said(I keep forgetting who he is)"ribs are an adventure".  I must say not a bad one at that.


SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...