3-2-1 method for smoked ribs

[Jeff Lebowski]

By the way, I noticed that Costco in Orem no longer sells the big packages of spare ribs. Instead, they sell fully-trimmed St. Louis style ribs at the same price ($2.99/lb). Cha-ching.

(bump)

So I picked up a pack of St. Louis Style ribs this weekend at Costco and gave this recipe a shot. I followed the same procedure I documented above for baby backs. Specifically:

1.5 hours at smoke setting
2.0 hours tightly wrapped in foil with apple juice at 275 deg.
45-60 minutes at 225 deg after pulling from foil and glazing with bbq sauce.

They were awesome. Moist and juicy everywhere - no dry spots. Very tender but with a little bit of chewiness and it took a little tug to pull off the bone.

They just barely fit on my grill:



Here they are at the start of phase 3. Notice how much they have shrunk.



A couple of close-ups of two of the thickest ribs.





I almost prefer these to baby backs as the racks are more uniform, they taste great, and they are cheaper.

[Jeff Lebowski]

The BBQ gods were smiling on me last weekend. Made a batch of baby backs using the recipe described above that was heavenly.

By the way, I noticed that Costco in Orem no longer sells the big packages of spare ribs. Instead, they sell fully-trimmed St. Louis style ribs at the same price ($2.99/lb). Cha-ching.

[CJF]

what is the point of foiling? were you unsatisfied with the traditional approach?

JL explained the reason to foil well. I was very satisfied with the traditional method and much preferred it over foiling. However, after watching Pit Masters I wanted to try the Johnny Trigg rib. The recipe requires foiling for not only the even cooking, but for another couple of layers of flavor. They are freaking good, but if you don't put them back on the grill long enough the texture is weird for ribs. I really like both versions now, but had to be converted to foiling.

[Jeff Lebowski]

I went with the recommended Hickory.

I am at my first issue and am looking for a breakdown. I pulled the ribs of the grill and on every set one end is done (strangely enough, the large bone end) and the other end is still not ready. I didn't pay attention to what set went where when placing and replacing so I am certain they have all changed.

I basted and stuck them back on without foil to try and finish the other end.

How could this happen so I can prevent? help?!

As you probably know, foiling is called "the Texas crutch" and it is done with other meats as well. In the case of ribs, the objective of foiling is to use the steam and the heat to cook them deeply and evenly so that they are tender without drying them out (which is very easy to do with ribs).

Foiling works great, but it makes the exterior of the meat soggy. That is why the last phase is so critical. I just looked at the recipe you used and I think the problem is right here:

When done, remove from foil and paint on a thin layer of your favorite BBQ sauce. Return to smoker for 10 minutes for sauce to set.

10 minutes won't come remotely close to getting the job done. You need to put them back for 45-60 minutes (as mentioned earlier in this thread) to get the right texture.

As for the ends being more done than the other parts, I like to lay my ribs out parallel to the longitudinal direction of the grill (does that make sense). The very front and very back of the grill run a little hotter due to convection of the air from below.

Finally, don't worry at all if things don't work out the first time you try something. Start a file on you computer where you keep detailed notes of what you do (temps, recipe, procedure, etc) and make adjustments next time. People develop recipes and post them based on what works for their grill, but every grill (or type of grill) is different. Sometimes it takes a few tries to find what works well for you.

[TripletDaddy]

That is my biggest problem with foiling ribs. I didn't like the change in texture. The last few times I've foiled I have made sure to get at least 45 minutes to 75 minutes back on the grill. That makes a huge difference.

what is the point of foiling? were you unsatisfied with the traditional approach?