St. Louis Cut Ribs

I’ve been wanting to bust out the smoker for a month or so now. But we either get to busy or it’s too wet and cold for me (I admit I’m a fair weather smoker).

But this weekend the stars aligned; the weather was absolutely gorgeous: mid 70’s and I had Vin Scully and the Dodgers to keep me company while the cook was progressing

I found a nice rack of St. Louis Cut ribs which are a bit meatier than baby backs. I’ve only cooked them once before and wanted to try again.

3 racks of ribs from Costco

My plan was to go very simple. Usually I rub the ribs the night before and wrap them in plastic wrap overnight. This time it was going to be run ‘n cook. My boss gave me a box of Penzey spices for Christmas so I used it on a couple of the racks. I had some left over Chris Lily Butt Rub for the 3rd rack.

Rubbed and ready for the grill

 One method of cooking ribs is to cook for a while then wrap in aluminum foil with some apple juice then finish. I’ve found that adding a water pan to the cooker and spritzing with apple juice every 45 minutes to an hour does a good job. Based on a recommendation by “Sparky”, the expert rib cooker over at I also cooked a bit hotter than I have in the past; I went with 275* instead of 225 or 250. St. Louis cut ribs are definitely larger than baby backs. They take up more room. I need to use two levels to get everything on.

On the Mak

Off we go

 After smoking for 5 hours, I slather some sauce on and grill them on the Weber.

Sizzling the sauce


Nice smoke ring

Dinner is served

You can look at my detailed cooking log here.

About howardwthompson

I'm a person who likes to travel, read, cook, and eat
This entry was posted in Barbecue; BBQ; Cooking, Cooking. Bookmark the permalink.

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