St. Louis ribs and beef ribs

The weather this past weekend was absolutely GLORIOUS!

After doing some Spring cleaning, I smoked a slab of St. Louis style spare ribs (my supermarket now sells ribs already trimmed this way!) and a small slab of beef ribs I wanted to try.

Slathered both slabs with yellow mustard, and sprinkled both with BBQ rub.

I used the 2-1-1 method: Smoked them for 2 hours (used hickory wood chunks), foiled them and put them back on the fire for an hour, then un-foiled and back on the fire for one more hour. I brushed the spares with Sweet Baby Ray's sauce, but left the beef ribs unsauced.

The spares were perfect,and the beef ribs, though they shrink up to almost nothing, were tasty, tender and a nice change. I would do them again, but would again smoke some spares along side of them.

It was a great and satisfying day!

Lee

Oh they look great.

Looks like good eats from here. wishing I could find some beef ribs with meat on them. All we get are shiners, just the meat that holds the bones together. So we do mostly pork ribs. Nice cook. CF

Thanks joe and CF.

I'm thinking a 2-.5-.5 method for those little beef ribs next time.

The trick is to get them tender enough to eat, and not dry them out too much.

I bet I could shave off an hour and still achieve that.

Lee

Lee - Once again, mouth watering.

Thank You

Andy

Wow! I can almost taste those beauties!!!!!!!!!!!!!!!!!!!

Boy do those look good! I need a new bbq pit .