Friday Ribs

[es1025]

Two racks of baby backs on the smoker.  235 with 1.5 oz of applewood, and a water pan.

I am using big bald bbq rub.  Going to check at the 4.5 hour mark. If I see the bones, we are done.  Wrap for an hour, then serve.

 

[es1025]

The verdict is in, the procedure worked perfectly and the family loves the rub. 4.5 hours, wrapped for actually two hours.  Moist and juicy ribs.  If I applied the same approach to St. Louis's do you think 5-5.5 hours would do then trick?  No peeky of course....

 

[SconnieQ]

The verdict is in, the procedure worked perfectly and the family loves the rub. 4.5 hours, wrapped for actually two hours.  Moist and juicy ribs.  If I applied the same approach to St. Louis's do you think 5-5.5 hours would do then trick?  No peeky of course....

That should work. St Louis usually take me more in the 6-7 hour range, but I smoke all of my ribs at 225. Just make sure they are tender when you pull them. Toothpick test between the bones, or if the bones pull apart easily. Underdone St Louis ribs can be pretty unpleasant. 1.5 ounces of apple is pretty light on the smoke. I like my pork products pretty smoky, so I go with more in the 4-5 ounce range for ribs. Everyone likes a different amount of smoke though, and I'm thinking your family prefers a light smoke.

 

[es1025]

Yes, the family likes light smoke, I go as well. I guess since my smoker is well seasoned, a little wood goes along way.