St Louis Spares in the #1!

[DivotMaker]

Put a rack of spares in at 11:45.  Simple today - trimmed them, removed the silver skin, slathered in mustard and Famous Dave's Rib Rub.  Didn't have enough of my pork rub, and short on time.  For a store-bought rub, Dave's Rib Rub is pretty tasty.  2.5 oz of hickory and water pan filled with apple juice.  Should take about 5 1/2-6 hours. 

Plan on using my St Louis BBQ sauce on them!  I'll get some pics up when they're done!  Easy low-maintenance smoke while I watch the Hogs take it to Rutgers! ;D

 

[Smokster]

Looking forward to the pics, I now have a sudden craving for ribs.  Go Hogs!

 

[DivotMaker]

Well, the ribs were a success - too bad the hogs weren't. :'(  5 1/2 hours in the smoker with no intervention.  The Famous Dave's rib rub was better than I remembered - quite good, actually!  Very moist and tender, fall-off-the-bone ribs (but not mushy). 

 

[Smokster]

Wow, that's incredible, you weren't kidding when you said fall off the bone.  Very impressive.

 

[DivotMaker]

Thanks, Smokester.  Some of my best ribs yet.  So easy with the Smokin=It!  I can see why we're not allowed in competitions.

 

[es1025]

Tony

One time I have to smoke with out intervention.  You know I foil my ribs.  I guess a small water pan should do the trick.

 

[DivotMaker]

Once you go "naked" Ed, you probably won't go back! ;D  I started out foiling, but found the bark to be better without it, and they're just as moist.  Nothing wrong with the traditional methods, mind you, I've just found no foil to work better for me.

 

[BIG BOB]

That settles it... not foiling the next time. those look great!
do you just use a foil loaf pan w/ apple juice, beer, etc... on the bottom of the smoker - right? touching the firebox?

 

[swthorpe]

I agree, Divot.  I no longer foil but go 4 hours without peeking on babybacks and then add some BBQ sauce for the last hour.  I think the bark is superb!

 

[Smokster]

I tried foiling using 3-2-1 or 2-2-1 method, but once I tried not touching the ribs, I won't look back. It is definitely the way to go with these units and I find this method produces better results. I apply the sauce at the 3 hours mark and you can never have too much sauce!

 

[BIG BOB]

so basically, 5 hours for babybacks and 6 for spares?

 

[DivotMaker]

Yep guys, it's just that simple!  Bob - I do use an aluminum "mini loaf pan" in the bottom with apple juice or beer (depending on how many I have left)   So, usually apple juice.  I set it on the bottom, touching the smoke box so it gets hot.  Seems to work good for me.

Adding sauce in the last hour or so is great if you like 'em wet.  My family prefers the Memphis-style "dry" Q - adding the sauce to the finished meat.  On the occasion that I add sauce to cooking meat, I'll usually do a quick sear on the gas grill to caramelize the sauce (I do this on pork loins).

Usually, the only time my meats see foil is a) on the way to the smoker, on a cookie sheet, and b) wrapped for a rest after cooking (briskets, butts).  Otherwise, I go neked (as we say down south)!

 

[BIG BOB]

so my above times are close 5hr /6hr?

 

[DivotMaker]

Should be close, Bob.  I check for doneness with a toothpick in between the meat and bone.  You can feel the tenderness, and tell if it pulls away from the bone.

 

[BIG BOB]

thanx!

 

[DivotMaker]

You're welcome, Bob!  Great question.  I don't even use a thermometer on ribs - all about time and feel.

 

[BedouinBob]

Hey Tony, do you trim your St. Louis ribs before cooking? I think that they are then called KC Ribs but I am not sure. I have seen some posts where it seems that folks trim the ribs to get the burnt ends but I would think that you get the burnt ends either way.

 

[DivotMaker]

Bob, I pretty much stick to baby backs these days.  But, if I smoke spare ribs, I buy the 3-rack pack from Sam's.  These are untrimmed, full spare ribs.  Not sure what a KC cut is, but I don't cut the tips off to make them St Louis-style.  I actually made a mistake in my post title, by calling these St Louis spares. :-[  I think the tips are the best part of spares!

 

[SuperDave]

I did some spares this weekend and really loved them as a change of pace from the regular baby backs.  The texture of the meat was great, firm but tender at the same time. 

 

[NDKoze]

I actually prefer the St Louis Style. I periodically smoke baby backs as a change of pace from my regular St Louis Cut ribs.