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

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!

In article > , Nunya Bidnits
says...
>
>Do you cut your own spareribs down to St Louis cut or buy them precut?

I buy cryopack ribs and then trim them myself.

>
>I usually buy cryo ribs and cut them down myself to St. Louis cut, and can
>then still use the good trimmings, like the flap, as meat seasoning for
>baked beans or chopped and sauced. I really like the uniform shape and
>cooking characteristics of St. Louis ribs best, even more than baby backs,
>which to me have a somewhat hammy taste.
>
Baby back ribs cost more, and they don't have as much meat on them. If I'm going
to take them time to smoke 'em, I might as well do the full racks.

I made a dish on the smoker called Calico beans. It is 4 different kinds of
beans with Bush's baked beans as the base. The recipe calls for crumpled bacon
and ground beef. I made them for a party a couple of years ago--and everyone
loved them.

So this time, I smoked the trimmings from the ribs, chopped them up and put them
in the bean pot in place of the bacon.

The beans tasted great.

Mark

"Mark Filice" > wrote in message
...
>
> So this time, I smoked the trimmings from the ribs, chopped them up and
> put them
> in the bean pot in place of the bacon.
>
> The beans tasted great.
>
> Mark
>

the best way to make beans edible---imnsho anyway<sf>

Buzz

"Buzz1" > wrote in message ...
>
> "Mark Filice" > wrote in message ...
>>
>> So this time, I smoked the trimmings from the ribs, chopped them up and put them
>> in the bean pot in place of the bacon.
>>
>> The beans tasted great.
>>
>> Mark
>>
>
> the best way to make beans edible---imnsho anyway<sf>
>
> Buzz
>

The trimmings are also for the cook to eat while the ribs are finishing


--
Lew/+Silat

"Mark Filice" > wrote in message
...
> In article > , Nunya
> Bidnits
> says...
>>
>>Do you cut your own spareribs down to St Louis cut or buy them precut?
>
> I buy cryopack ribs and then trim them myself.
>
>>
>>I usually buy cryo ribs and cut them down myself to St. Louis cut, and can
>>then still use the good trimmings, like the flap, as meat seasoning for
>>baked beans or chopped and sauced. I really like the uniform shape and
>>cooking characteristics of St. Louis ribs best, even more than baby backs,
>>which to me have a somewhat hammy taste.
>>
> Baby back ribs cost more, and they don't have as much meat on them. If I'm
> going
> to take them time to smoke 'em, I might as well do the full racks.
>
> I made a dish on the smoker called Calico beans. It is 4 different kinds
> of
> beans with Bush's baked beans as the base. The recipe calls for crumpled
> bacon
> and ground beef. I made them for a party a couple of years ago--and
> everyone
> loved them.
>

I have a vertical smoker... I usually place the pot of beans in under
whatever I'm smoking... ribs, pork butt, brisket... anything. Let the
juices and grease from the meat above drop into the beans. Not the most
healthy beans you'll eat, but certainly the most delicious.

> So this time, I smoked the trimmings from the ribs, chopped them up and
> put them
> in the bean pot in place of the bacon.
>
> The beans tasted great.
>
> Mark
>

On Dec 8, 7:34 am, "43fan" > wrote:
> "Mark Filice" > wrote in message
>
> ...
>
>
>
>
>
> > In article > , Nunya
> > Bidnits
> > says...
>
> >>Do you cut your own spareribs down to St Louis cut or buy them precut?
>
> > I buy cryopack ribs and then trim them myself.
>
> >>I usually buy cryo ribs and cut them down myself to St. Louis cut, and can
> >>then still use the good trimmings, like the flap, as meat seasoning for
> >>baked beans or chopped and sauced. I really like the uniform shape and
> >>cooking characteristics of St. Louis ribs best, even more than baby backs,
> >>which to me have a somewhat hammy taste.
>
> > Baby back ribs cost more, and they don't have as much meat on them. If I'm
> > going
> > to take them time to smoke 'em, I might as well do the full racks.
>
> > I made a dish on the smoker called Calico beans. It is 4 different kinds
> > of
> > beans with Bush's baked beans as the base. The recipe calls for crumpled
> > bacon
> > and ground beef. I made them for a party a couple of years ago--and
> > everyone
> > loved them.
>
> I have a vertical smoker... I usually place the pot of beans in under
> whatever I'm smoking... ribs, pork butt, brisket... anything. Let the
> juices and grease from the meat above drop into the beans. Not the most
> healthy beans you'll eat, but certainly the most delicious.
>
>
>
> > So this time, I smoked the trimmings from the ribs, chopped them up and
> > put them
> > in the bean pot in place of the bacon.
>
> > The beans tasted great.
>
> > Mark- Hide quoted text -
>
> - Show quoted text -- Hide quoted text -
>
> - Show quoted text -

What sort of beans do you use?

"Lew" > wrote in message
. ..
>
> "Buzz1" > wrote in message
> ...
>>
>> "Mark Filice" > wrote in message
>> ...
>>>
>>> So this time, I smoked the trimmings from the ribs, chopped them up and
>>> put them
>>> in the bean pot in place of the bacon.
>>>
>>> The beans tasted great.
>>>
>>> Mark
>>>
>>
>> the best way to make beans edible---imnsho anyway<sf>
>>
>> Buzz
>>
>
> The trimmings are also for the cook to eat while the ribs are finishing
>
>
> --
> Lew/+Silat
Now that is one good idea which I need to try, L/+S.

Harry

On 9-Dec-2007, "Harry" > wrote:

> "Lew" > wrote in message
> . ..
> >
> > "Buzz1" > wrote in message
> > ...
> >>
> >> "Mark Filice" > wrote in message
> >> ...
> >>>
> >>> So this time, I smoked the trimmings from the ribs, chopped them up
> >>> and
> >>> put them
> >>> in the bean pot in place of the bacon.
> >>>
> >>> The beans tasted great.
> >>>
> >>> Mark
> >>>
> >>
> >> the best way to make beans edible---imnsho anyway<sf>
> >>
> >> Buzz
> >>
> >
> > The trimmings are also for the cook to eat while the ribs are
> > finishing
> >
> >
> > --
> > Lew/+Silat
> Now that is one good idea which I need to try, L/+S.
>
> Harry

Jeez Harry, I'm sorry. I just assumed that the various uses of rib
trimmings was common knowledge or I would have posted some-
thing sooner.

That ugly flap meat that you trim off the bone side of spares is
delicious in place of breakfast bacon. Despite it's terrible looks,
it's tender and tasty. The rib tips themselves are good as is,
but really excell in a pot of beans. They're good in red beans,
navy, great northern, pinto, lima and probably others that I
don't even know about. They are an excellent departure from
the historic "Ham Hock" in most bean dishes.

They also add a lot of "Character" to greens, particularly
Collards.

--
Brick(Youth is wasted on young people)

In article >,
Tutall says...
>
>What sort of beans do you use?

Here is a recipe that is almost identical to the one I use:

http://www.recipezaar.com/137768

Mark