I’ve never had St Louis ribs done in only 4 hours at 225. Usually I’m at 5 hours at 275. I’m surprised you guys get it done in 4.

My last ribs I tried a quicker method. 270 degrees, 45 minutes. Flip for 45 minutes. Wrap in foil with butter, honey, and rub. Half hour. Last a minutes back on the grate. 2-1/2 hours and my best ribs yet.

This weekend I smoked a Wagyu brisket (Christmas present). I rendered the fat trimmings and injected some of it back into the flat. Smoked at 270. Out of this world!

If there was any doubt.

Yes, it was closer to 5 hours as my egg started out at 275 and settled down to 250, then finished at 225.

Looks great Mars!









Made Minnesota Mexican tonight, pulled pork burritos. My friends from the south like to remind me that I don't know what I'm doing. Ignorance is bliss I guess

quote:

Originally posted by frayedends:
I’ve never had St Louis ribs done in only 4 hours at 225. Usually I’m at 5 hours at 275. I’m surprised you guys get it done in 4.

I've never had them done in 4 hours either, always 5 to 6-ish even using the Texas crutch.

If using a ceramic cooker, Turbo Ribs! 325º - 350º F dome for 1 hour 40 minutes to 2 hours. No crutch. Bones down. Courtesy of Mickey on Egghead Forum. Since trying this, have never cooked ribs (or pulled pork) any other way. Either poke with toothpick to check doneness or pick up full rack with tongs and if the meat cracks they're done. Pork butt cooked to 204º internal temp for pulling.

Baby back ribs done for about 5 hours on the Weber kettle. Used Hickory and the rub is Traeger apple honey.
Luckily got it done because the winds picked up ALOT and it would have blown charcoal everywhere.

Nice bark!

Great looking BBQ guys, making me hungry!

quote:

Originally posted by Jeff Yarchin:
Nice bark!

Thanks.
They were excellent. Not quite fall off the bone but close.
I have another slab I'm probably doing this weekend with a new rub.

Here are a few recent smokes I forgot to post.

Happy Easter! Doing chickens today

I picked up an Oklahoma Joe "Longhorn" reverse flow smoker mid-February. It is a stick burner so have been burning apple, cherry, and apricot limbs to smoke meats. I did try Pecan I purchased in a box from Home Depot and I liked it, but we don't have Pecan trees growing anywhere near us.

I have smoked salmon using a brown sugar, salt, pepper, garlic, dill weed rub, and I have smoked it using traditional spices of salt pepper, garlic, lemon, onion as my rub.

I have smoked pork ribs, meatloaf, standing rib roast, one brisket, some round roasts, pork loin, pork shoulder, German Bologna, whole chicken and chicken thighs.

I am loving my smoker.

I am going to try to smoke cream cheese in the near future

The worst thing is the smell because it makes me hungry. Cooking a 10lb standing rib roast on my smoker. We are eating at 3, so it looks like I’m right on the money with a 20 minute rest.

Dino ribs on the smoker today.

[QUOTE]Originally posted by Jeff Yarchin:
Dino ribs on the smoker today.

[/QUOTE

A while to go.

Looking good guys! @trapper189 I want pics of that prime rib!

These pictures have me starving!! They all look awesome.

Publix, at least the stores near me, has boned and tied standing rib roast on sale for $6.99 a pound until tomorrow. Not really a BBQ cut, but it’s good cooked low and slow then reverse seared.

Outstanding BBQ guys. Jeff good to see you keeping that Yoder busy!