I've done St. Louis style a few times but this time I'm doing full racks, untrimmed. Rubbed last night and into the smoker for 5 hours today. I sauced at the 4.5 hour mark and put back in the smoker for the last half hour to glaze the sauce. Resting now while I make some slaw.

Starting to show that bone!What kinda slaw will you be making?

Did u foil them? I'm doing some over labor day, and Im debating on the method. Want them FOB. (falling off the bone)..

What temp? They look really good.I think to get them really falling off the bone you need to foil them, 3-2-1 works well. Not my favorite to have them falling off the bone, but a lot of people like them that way.

NYCgrrl wrote:What kinda slaw will you be making?I add an Asian twist to a Rachael Ray vinegar slaw by adding some cilantro and nuts.

mowin wrote:Did u foil them? I'm doing some over labor day, and Im debating on the method. Want them FOB. (falling off the bone)..I do my spares unfoiled because I like the easy bite through on spare ribs. On baby backs, I foil for the last hour with some honey, apple juice and butter and get the fall of the bone ribs.

Full Rack Spares | Good Sam Community

14 Replies

johnhicks
Explorer
Aug 24, 2015
Looking mighty good!
magnusfide
Explorer II
Aug 24, 2015
Love those ribs! :B
NYCgrrl
Explorer
Aug 24, 2015
When I sauce ribs cooked on the grill, it's in the last minutes just before serving.
Also not a a fan of FOB. I do want tender meat but it still has to have some chew and I nevah evah parboil 'em.

Guess there are so many ways to cook ribs that there are enough ways to please all:).
Ace_
Explorer
Aug 24, 2015
I don't sauce mine either, dry rub, but put sauce on the table for guests :)
jnharley
Explorer
Aug 24, 2015
Do not like fall off the bone ribs. They remind me of crock pot ribs. We also like our ribs dry with a tub and never cook with sauce. Each to his own. That is what makes cooking so interesting.
AJBert
Explorer
Aug 24, 2015
mowin wrote:
I'm going to do the 3-2-1 method, kinda... Probably do only 1 hr in foil. Want between FOB and bite thru..

My take on the 3-2-1 as I don't like FOB but with some bite is to go 3.5-1-1.5 and put the sauce on the last half hour to 45 minutes. Took a little trial and error but it works for me. I also don't add anything when I do the foil.
mowin
Explorer
Aug 24, 2015
I'm going to do the 3-2-1 method, kinda... Probably do only 1 hr in foil. Want between FOB and bite thru..
Ace_
Explorer
Aug 23, 2015
235, sounds great, thanks. Very similar to what I do.
Super_Dave
Explorer
Aug 23, 2015
Ace! wrote:
What temp? They look really good.

I think to get them really falling off the bone you need to foil them, 3-2-1 works well. Not my favorite to have them falling off the bone, but a lot of people like them that way.

235 for the full cook/smoke. These turned out well with just the right amount of backend heat.
Super_Dave
Explorer
Aug 23, 2015
mowin wrote:
Did u foil them? I'm doing some over labor day, and Im debating on the method. Want them FOB. (falling off the bone)..

I do my spares unfoiled because I like the easy bite through on spare ribs. On baby backs, I foil for the last hour with some honey, apple juice and butter and get the fall of the bone ribs.