St. Louis Style Ribs done with the 3-2-1 Method, or St. Louis Style Ribs done without wrapping, what's better? I did this video to help you decide. Make sure you're subscribed and check back here soon for links and other info. Smoke on!
Words of wisdom right there, you like it the way you like it, you try different methods then stick with what works for you and cook the way you like your meat ❤
Yes, exactly! My firebox is only 17.5-inches long and 15-inches wide, so it's kinda small. I cut my splits down to about 6 to 7 inches, basically about the size of a beer can. Check out my channel, my video on "temp management, blue smoke vs white smoke" could be helpful. Thanks Joe!
@@TonyToneBBQ thanks for your comment, I really appreciate it, oh so do you use wood the whole cook? I thought when you wrap ur meat, you don’t need anymore wood to smoke?
@@joeharris5482 good question! You're correct, you can switch to charcoal after you wrap. In this video I wrapped one rack of ribs, but I left the other rack unwrapped, so I just kept burning wood. On ribs, I don't mind burning wood the whole time regardless since it's not that long of a cook and it's nice to be burning wood for the last hour of a 3-2-1 process anyway.
I will try the unwrapped method this week. i use yellow mustard as well, but think I will try duck fat this time. One request, since I have the exact same pit, it would be helpful if you included clips of the fire temp changing and how/when you are adding wood.
I'm planning on doing that on an upcoming brisket video. I might do two edits, one with every single detail and one focus on the main parts. Coming soon!
Took 4th in Church BBQ contest last week in pork category, down from last year when I took 2nd😪. Haven't watched this video yet but will as I plan on trying the no wrap method later this week. I've been doing the 3-2-1 method but feel like 2 hours of wrapping is too long (too much falling off the bone).
Thanks for asking! I do make my own version of Rodney Sauce, but in this case I was using something much different. Peach habanero BBQ sauce. Pretty easy to make, just put everything below into a blender. It's freaking AWESOME on ribs. Habanero BBQ Sauce 12 habaneros 1 can sliced peaches in heavy syrup 7 garlic cloves 1 cup white vinegar 1/2 cup molasses 1/2 cup yellow mustard 1/2 cup light brown sugar 2 tablespoons paprika 2 tablespoons salt 1 tablespoon black pepper 1 tablespoon cumin 1 tablespoon coriander 1/2 teaspoon ground ginger 1/2 teaspoon allspice
The most I've done is four racks of St Louis style, but I believe I could easily fit six laid flat on the main rack. A couple more would fit on the upper rack as well. Thanks for the question!
@@TonyToneBBQ the temperature doesn’t register for the first 3. Then I wrap and 250/300 for an hour, then sauce and open for another 30. Don’t get me wrong, I love them. But the bones pull right out. I thought about just not wrapping
@@CRASS2047 got it. As long as you like them, that's the most important. If you want the meat to stick to the bone, try this. Smoke at 225 to 250 for 4 hours straight. Don't wrap. Keep the smoke clean the whole time. Even better, do two racks and leave the second one on for 5 hours. Check the difference. Let me know how it goes!
@@realdeal4569 thank you! They were awesome! Check out the video I just posted if you get a chance. How to work the fire on an offset smoker. I do a couple slabs without wrapping them for 6 hours. Wow! Thanks again!
Hey! Thanks for watching and appreciate your comment. I always take the membrane off of pork ribs. Don't have to but I prefer them removed. Thanks again!
