St. Louis Ribs

[Smokin Jon]

First Rib cook on the 3D.

4 Racks St. Louis Ribs (Dry rub x 15 hours)
• Smoker Temperature - 225F – Took over 1 hour to come up to temperature.
• Time cooked - ~6 Hours – 5 hours (naked) then basted with KC Masterpiece BBQ sauce + 1 more hour.
• Wood Type - Pecan + Apple
• Amount of Wood - 3 oz. total = 1.5 oz. each (will use 1-1.5 oz more wood next time)
• Wood notes - Started with 1.5 oz. pecan for 1.25 hours then added 1.5 oz. Apple
• Condition of wood at end of cook -  total white ash
• Taste - Ribs were moist and tasted good.  Minimal smoke flavor.

Still learning about this smoker.  Love the ease of use and ease of cleaning.  No worries about rust!

Jon

 

[Lonzinomaker]

Ribs look very tasty. I add all the wood at the beginning, don't have to open the door until time to test whether ribs are done.

 

[barelfly]

Those look great! Congrats on the successful cook!

And thanks for sharing your steps!

 

[Smokin Jon]

Thanks,
They are for a going away party (social distancing observed) for a colleague at work.
Hope everyone likes them.