St Louis style ribs

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towtruck
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St Louis style ribs

Post by towtruck » August 18th, 2018, 9:40 pm

Smoked a couple racks of ribs today. Being St. Louis style they took the 3-2-1 method to come out to my liking. Served them with some beans and a twice baked potato that was done on the smoker as well.
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Mmmmmmmmmmmmmm good!.......I'm making points with the wife to get the new smoker done faster :grillin:



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Re: St Louis style ribs

Post by Big T » August 18th, 2018, 10:08 pm

:needfood: :beer:


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Re: St Louis style ribs

Post by ajfoxy » August 19th, 2018, 12:21 am

Looks good to me. :kewl:


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Re: St Louis style ribs

Post by The Czar » August 19th, 2018, 6:55 am

3-2-1....bam love them ribs!!!


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Re: St Louis style ribs

Post by Stewart » August 19th, 2018, 7:03 am

Looks real tasty.



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Re: St Louis style ribs

Post by Dirtytires » August 19th, 2018, 10:30 am

What did you wrap them in? Paper or foil?



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Re: St Louis style ribs

Post by towtruck » August 19th, 2018, 11:51 am

Dirtytires wrote:
August 19th, 2018, 10:30 am
What did you wrap them in? Paper or foil?
Foil with two pats of butter and a half cup of apple juice per slab. I Mix up my crutch all the time. I have used maple syrup, chili sauce, brown sugar and water, and a few others. I prefer a little butter (not a lot) and apple juice.

For a rub I first coat with mustard then sprinkle on a New Orleans Cajun rub.

The sauce is a recipe that I have had for 40 years and is always a big hit. My mom got the recipe from a neighbor and she used it to make cheap beef rib meat taste like a million bucks.

For anyone that wants the recipe I do give it out freely but ask you not change it. I have had too many people tell me they don't like it and then in the next breath tell me they added this or that...pisses me off!
12 oz ketchup
1/2 cup white sugar
1/2 cup brown sugar
1-1/2 Tablespoons chili powder
I small squirt of mustard (tsp)
Mix it all up and brush it on at the end to caramelize. On beef ribs done in the oven you paint on a thin layer mid cook and let that season on the ribs and then do a heavy coat at the end....but that is for oven cooking only.
You can add or subtract sugar quantities to taste but don't omit anything. Chili powder must be 1.5 Tablespoons. Try it as written at least once. If your not a fan of sweet sauces this may not be for you......everyone I cook for raves about it.



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Re: St Louis style ribs

Post by Stewart » August 19th, 2018, 4:21 pm

I do my ribs 2 2 1 when I wrap I use the 2 pads of butter and a few squirts of sweet baby rays whatever the flavor of the day is. Can't beat it with a stick. That being said the next time I burn I'll give your recipe a try.



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Re: St Louis style ribs

Post by towtruck » August 19th, 2018, 5:15 pm

Stewart wrote:
August 19th, 2018, 4:21 pm
I do my ribs 2 2 1 when I wrap I use the 2 pads of butter and a few squirts of sweet baby rays whatever the flavor of the day is. Can't beat it with a stick. That being said the next time I burn I'll give your recipe a try.
:beer:



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Re: St Louis style ribs

Post by Dirtytires » August 19th, 2018, 10:04 pm

Might have to try that....thanks for sharing.



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Re: St Louis style ribs

Post by towtruck » August 19th, 2018, 10:15 pm

Dirtytires wrote:
August 19th, 2018, 10:04 pm
Might have to try that....thanks for sharing.
:beer:



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