Mark Filice wrote:
> The last few times I've cooked St. Louis ribs, I've been disappointed with the
> results. Everyone else liked them--but I felt that either they were done too
> much, or not enough, or the spices weren't right. I'm my own worst critic.
>
> Yesterday, I cooked 2 slabs using Dr. BBQ's rub recipe from one of "Dr. BBQ's"
> (Ray Lampe) books. I also cooked them per his instructions:
>
> The rub recipe is located here,
>
> http://www.drbbq.com/drbbqrecipes.html#Ribs%20anchor
>
> But the cooking schedule on the website and the book are different. Here is what
> is in the book:
>
> 2 hours meat side up
> 1 hour rib side up
> Then sprinkle honey and brown sugar onto aluminum foil and wrap them up.
> Back on the smoker for 90 minutes
> Then unwrap them and finish them with his glaze for 30 minutes.
>
> I cooked them on an offset barrel smoker and the temp was right at 230 degrees.
>
> I followed the above schedule. These ribs came out the best I've ever cooked.
> They were cooked so with just a little pulling the meat came away--just the
> perfect taste of BBQ and sweetness.
>
> A full rack will generally feed the wife, daughter and myself. The other rack is
> normally saved for another meal.
>
> We only had 1/2 rack left after dinner. Next time I'm going to cook 3 racks.
>
> Mark
>
>
>
Sounds like you've reached the delightful place on the learning curve!