Rckcrwlr is heading to St Louis "Ribs"

Rckcrwlr · August 18, 2011, 07:43:00 AM

While at the Butcher, I was talking to him about Baby Backs vs St Louis. I wanted to smoke some St Louis so he pulled out some ribs and started showing me what constitutes them.

Basically it is taking the top (spine) bone off and trimming a little. So that is what I did.

Removed the membrane on the back

Rubbed them down and hung them in the smoker for 3 hours of Mesquite...

While at it, I took all the trimmings and top bones. Oiled and dusted them and started roasting them.

beefmann · August 18, 2011, 07:48:09 AM

where do i place an order for those beauties

Rckcrwlr · August 18, 2011, 08:07:54 AM

I'll tell you what...the roasting cutoffs are smelling pretty damn good right now. That may be lunch with a little sauce to make them happy.

mikecorn.1 · August 18, 2011, 08:49:44 AM

Looking good so far. Remember to post the final pics. ;D

Tenpoint5 · August 18, 2011, 09:33:47 AM

They look great so far. The trimmings do make great appetizers! ;D ;D

Rckcrwlr · August 18, 2011, 09:47:17 AM

Well the trimmings are done...

Think I can polish them off and clean up before my wife gets home???

Quarlow · August 18, 2011, 09:51:15 AM

Ooooo smokin'. Man those look great and the trimmin's look wicked too. So Rckcrwlr, do you have a rockcrawler and if so where are the pic's dude. Love to see it. One of my fav shows is "Extreme 4X4".

Rckcrwlr · August 18, 2011, 10:29:39 AM

Quote from: Quarlow on August 18, 2011, 09:51:15 AM
Ooooo smokin'. Man those look great and the trimmin's look wicked too. So Rckcrwlr, do you have a rockcrawler and if so where are the pic's dude. Love to see it. One of my fav shows is "Extreme 4X4".

Regarding Extreme 4x4, one of my guys was on there with a built replica of their Green S-10.

Not to get off topic, I started another thread of my other addiction...

http://forum.bradleysmoker.com/index.php?topic=23894.0

BTW: I think the trimmings are up there with burnt ends. It is a cross between a rib and jerky. I couldn't stop eating them. Each piece got better than the last. No sauce needed here...

OU812 · August 18, 2011, 11:20:24 AM

Yes sir them trimmings are a great appetiser, they never make it to the table around here.

Are them there ribs done yet?

Rckcrwlr · August 18, 2011, 11:22:31 AM

Quote from: OU812 on August 18, 2011, 11:20:24 AM
Yes sir them trimmings are a great appetiser, they never make it to the table around here.

Are them there ribs done yet?

Not yet...

Heading down to pull and foil them. Is it wrong for me to say that I am excited as a school girl to get these done?

Inside voice: Did I just post that?

OU812 · August 18, 2011, 11:29:01 AM

Quote from: Rckcrwlr on August 18, 2011, 11:22:31 AM
Quote from: OU812 on August 18, 2011, 11:20:24 AM
Yes sir them trimmings are a great appetiser, they never make it to the table around here.

Are them there ribs done yet?

Not yet...

Heading down to pull and foil them. Is it wrong for me to say that I am excited as a school girl to get these done?

Inside voice: Did I just post that?

Not if your a girl. :D

Rckcrwlr · August 18, 2011, 02:21:57 PM

These definitely took a little longer than Baby Backs.

4 hours of Smoke
2 hours of Foil Wrapped at 225 degrees

Then something happened.

I went to check if they were done and this happened...

That sucker just pulled off. I could hold the rack without it falling apart. As soon as I pulled the bone came of clean...

Can't wait to eat these ones.

OU812 · August 18, 2011, 02:46:23 PM

Dont leave us hangin here.

Tenpoint5 · August 18, 2011, 09:03:59 PM

The is gonna be good!!

Rckcrwlr · August 19, 2011, 04:59:08 AM

I was going to type some explanation of the goodness but decided that this should do it...

'Nuf Said...

Rckcrwlr is heading to St Louis "Ribs"

beefmann