After much research and great information from this forum and others, I took the plunge and made two racks of St. Louis ribs and two racks of baby backs this weekend. Rubbed, rested, and cooked for about 5 hrs total (4 for the baby backs) Pics below.
Jim
Nice job, Jim. Looks like you smoked them on the top rack, what temp did you cook them at?
Thanks Bosox.
St. Louis - 3hrs open on top @235, foiled for 1hr @250 (bottom rack), and 1hr open on top @ 235 to finish.
Baby Backs - same except 2hrs on the front end instead of 3.
Used apple pellets.
yeah...pretty much my same routine. although sometimes ill run them naked the whole cook, but i do get better, consistent results when i foil.
you got the ribs out the wqy...now you gotta pop your cherry on a Brisket!
oh, i just noticed your in Cali. maybe i should've said Tri-Tip. haha
Thanks - already looking. Local Costco has prime packer brisket in stock at a very reasonable cost.
Sunday project.....
No sh*t, I've been chasing down the elusive Prime grade packer brisket forever down here in south florida, to no avail. Choice is the best i can get and I've got Restaurant Depot, Costco's, BJ's, and all the other local stores nearby.
Bosox1901 wrote:oh, i just noticed your in Cali. maybe i should've said Tri-Tip. haha
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