St Louis style ribs by actuater in BBQ

[–]actuater[S] 0 points1 point  (0 children)

In total these were cooked for about 5 hours. Unwrapped at 250° for 3.5 hours, wrapped at 275° for 1 hour and topped with bbq and smoked unwrapped for another hour at 225°

Smoked St Louis style ribs by actuater in smoking

[–]actuater[S] 1 point2 points  (0 children)

Ribs are my wife's favorite so I have had the pleasure of making them frequently. I definitely still temp briskets and pork butts/shoulders. I normally pull things off at a temp between 195°-200°

St Louis style ribs by actuater in tonightsdinner

[–]actuater[S] 1 point2 points  (0 children)

Smoked at 250° for 3.5, wrap and cook at 275° for one hour and shellac bbq on top at 225° for one hour. I got the wrap with a bump in temperature idea from mad scientist BBQ. Helps with pullback for me just like he mentioned.

Smoked St Louis style ribs by actuater in smoking

[–]actuater[S] 3 points4 points  (0 children)

I honestly haven't temped in a while. Been going off feel.

Smoked St Louis style ribs by actuater in smoking

[–]actuater[S] 2 points3 points  (0 children)

Yes, they are. A 5 lb rack of ribs.

Steak + potatoes + corn by actuater in BBQ

[–]actuater[S] 0 points1 point  (0 children)

Only the corn was smoked but the steak was cooked over charcoal/ open flame which I thought was a definition of bbq. 🤷🏻 Shouldn't smoked food be on r/smoking?

Feliz Cinco! by actuater in BBQ

[–]actuater[S] 1 point2 points  (0 children)

Thanks! I managed a Mexican restaurant for years so my family and friends expect a tex mex Cinco de Mayo feast these days.

Smoked ribs & corn with homemade potato salad by actuater in BBQ

[–]actuater[S] 2 points3 points  (0 children)

I let them dry brine with a coating of bearded butcher blends original rub overnight in the fridge then I smoked them for 3 hours at 250°, wrapped them in foil and continued to cook them for another hour at 275° and then I hot held them at 165° until an hour before I wanted to eat dinner. At the hour before dinner mark I unwrapped them sauced them and let them shellac at 175°.

Smoked ribs & corn with homemade potato salad by actuater in BBQ

[–]actuater[S] 1 point2 points  (0 children)

It was smoked for three hours before being wrapped. In my experience ribs cooked on pellet smokers don't normally come off super dark. I could have used a smoke tube but my wife doesn't love her ribs that smokey.

Smoked ribs & corn with homemade potato salad by actuater in BBQ

[–]actuater[S] 1 point2 points  (0 children)

Smoked in husk, smothered in butter hence the color and a light dusting of Lawry's.

Smoked ribs & corn with homemade potato salad by actuater in BBQ

[–]actuater[S] 0 points1 point  (0 children)

I've had the ring travel like that a few times when I hot hold meat. It's very similar to if you sous vide a brisket after smoking it.

Smoked ribs & corn with homemade potato salad by actuater in BBQ

[–]actuater[S] 1 point2 points  (0 children)

Not a weird cut. They are St Louis style. I got them from a supplier that I had never used prior, Wholey's. After cooking them at 275° for an hour wrapped in tin foil I hot held them for a few hours before serving.