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Old 01-05-2015, 08:04 PM   #1
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st louis rib tryout

I always bbq or smoke baby back ribs. I was told a while back that St. Louis ( spare ribs ) have a lot better flavor and more substance to them, so I decided to try them. The recipe I got was to wrap them loosely in foil on a cookie sheet and add about a cup of apple juice. Cook them for 3 hours at 225 degrees. Then, take them and put them directly on the grate on my gas grill and finish them off for another hour with your bbq sauce and so on. I did this and they were tougher than a two bit steak. I think this would have worked fine, but needed to cook them a lot longer. Any comments would be helpful. Thanks, Tom
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Old 01-06-2015, 06:48 AM   #2
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Last time I did them on the smoker @225 I went 6 hours and then to foil at lower temp for another 2..

They do need longer and mainly IMO around 200 and foil for best results
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Old 01-06-2015, 10:57 AM   #3
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Great. Thanks for the help. It is really appreciated.
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Old 01-06-2015, 12:28 PM   #4
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I used to wrap my spares, and do the 3-2-1 method everytime I smoked them. Now I say the hell with that, it's not needed. I just Clean and dry them, put on the rub, slap them there things on the smoker for about 4 and a half to 5 hours at 225, never touching the lid of that smoker.

That leads to POOF they are done, and just as good as wasting time wrapping them.

P.S. don't listen to Bosko, he is somewhere out in left field past the fence, looking in the opposite direction.
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Old 01-06-2015, 12:32 PM   #5
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What about th 10 pounds of butter Max..........you forgot that.........the butter Max!!!!
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Old 01-06-2015, 04:20 PM   #6
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Just my 2 worth.

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Old 01-06-2015, 04:26 PM   #7
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Butter!!!!!!!!!!!!!!!!.......butter!!!!!!!!!!!!!!! !!butter!!!!!!!!!!!!!!!!!!!!!!!!!!
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Old 01-06-2015, 04:42 PM   #8
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Old Mike Davis really uses "Parkay" .... squirt Parkey
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Old 01-06-2015, 04:45 PM   #9
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Dont crush my dreams!!!!!!........butter!!!!
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Old 01-06-2015, 11:09 PM   #10
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Sorry, no Butter on ribs..... And I do not get your obsession with butter, I think you should seek help.
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