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Ribs #2931524
10/20/19 10:36 PM
10/20/19 10:36 PM
Joined: Jan 2013
Posts: 19,616
Pelham
Ben2 Offline OP
Old Mossy Horns
Ben2  Offline OP
Old Mossy Horns
Joined: Jan 2013
Posts: 19,616
Pelham
I have done a few baby back rib cooks on my new pit boss pellet smoker and they have been pretty good, the last one was dang good! I am trying to dial in times and temps and runs etc. I cooked baby backs the first couple cooks, then I bought some st Louis ribs on accident. Best I can tell the st Louis is a baby back that a lot of the meat and fat has been trimmed off. Is that correct? Do these type ribs need to cook at a much shorter time and lower temp than baby backs since they don't have as much fat,?

Re: Ribs [Re: Ben2] #2931526
10/20/19 10:43 PM
10/20/19 10:43 PM
Joined: Jun 2013
Posts: 52,010
Gee's Bend/At The Hog Pen
James Offline
Freak of Nature
James  Offline
Freak of Nature
Joined: Jun 2013
Posts: 52,010
Gee's Bend/At The Hog Pen
St Louis should've had more meat & fat, Baby Backs are leaner cut of meat. The St Louis is all i cook.......


How many people am i willing to sacrifice for freedom?
Everyone. All of them...

Do not regret growing older, it's a privilege denied to many!

Re: Ribs [Re: Ben2] #2931527
10/20/19 10:44 PM
10/20/19 10:44 PM
Joined: Apr 2017
Posts: 15,179
Ourtown, AL
BCLC Offline
Old Mossy Horns
BCLC  Offline
Old Mossy Horns
Joined: Apr 2017
Posts: 15,179
Ourtown, AL
StLouis ribs are spare ribs that have been cut and trimmed into a perfect rectangle that lays flat while cooking because the bones aren’t curved like baby backs ... preferred cut for competition ribs


We’re not dead. We just smell that way. Dayum. - AC870

Yessir! I’m always gonna shoot what makes me happy and I want everyone else to do the same! If you shoot one be proud of it and don’t worry what anyone else thinks. - SJ22
Re: Ribs [Re: BCLC] #2931932
10/21/19 02:14 PM
10/21/19 02:14 PM
Joined: Dec 2013
Posts: 22,473
Lickskillet, AL
Irishguy Offline
a.k.a. Dingle Johnson
Irishguy  Offline
a.k.a. Dingle Johnson
Joined: Dec 2013
Posts: 22,473
Lickskillet, AL
Originally Posted by BCLC
StLouis ribs are spare ribs that have been cut and trimmed into a perfect rectangle that lays flat while cooking because the bones aren’t curved like baby backs ... preferred cut for competition ribs



Exactly. Usually they cost more too.

Re: Ribs [Re: Ben2] #2932295
10/21/19 08:18 PM
10/21/19 08:18 PM
Joined: Jan 2014
Posts: 6,648
Trussville Alabama
inatree Offline
14 point
inatree  Offline
14 point
Joined: Jan 2014
Posts: 6,648
Trussville Alabama
St Louis is all i cook, even if I enter a contest.


Free men aren't equal and equal men aren't free! I choose to defend my freedom!
Re: Ribs [Re: Ben2] #2932542
10/22/19 08:21 AM
10/22/19 08:21 AM
Joined: Feb 2015
Posts: 6,043
AL
BamaGuitarDude Offline
12 point
BamaGuitarDude  Offline
12 point
Joined: Feb 2015
Posts: 6,043
AL
i guess i'll be the contrarian LOL i like baby backs personally ... i slow cook at 225 for at least 4 hrs, and then start checking them every 30 mins or so for the "bend test" -- IOW when you try to pick them up, the meat begins to break apart ...

some ribs are better than others -- personally, i cannot stand Smithfield ribs; i prefer to cook Winn Dixie packaged ribs as they've turned out a lot better for me than other brands i've tried ...

YMMV


ALDeer physics: for every opinion, there's an equal & opposite opinion

A wise man can learn more from a foolish question than a fool can learn from a wise answer.
Re: Ribs [Re: Ben2] #2932575
10/22/19 08:53 AM
10/22/19 08:53 AM
Joined: Aug 2008
Posts: 5,342
mobile
C
charlie Offline
12 point
charlie  Offline
12 point
C
Joined: Aug 2008
Posts: 5,342
mobile
I prefer the baby backs as well. Just always turn out better for me when I cook ribs. They cost a little more but it's not much for something I only cook once a month or so.

Re: Ribs [Re: Ben2] #2932588
10/22/19 09:03 AM
10/22/19 09:03 AM
Joined: Aug 2013
Posts: 9,419
B
BPI Offline
14 point
BPI  Offline
14 point
B
Joined: Aug 2013
Posts: 9,419
I am a fan of baby back myself.

Re: Ribs [Re: Ben2] #2932703
10/22/19 12:01 PM
10/22/19 12:01 PM
Joined: Feb 2011
Posts: 10,572
Santa Rosa/Conecuh
hallb Offline
Booner
hallb  Offline
Booner
Joined: Feb 2011
Posts: 10,572
Santa Rosa/Conecuh
Another vote for baby backs. I do them a bit higher than 225 b/c I think my pellet smoker runs cooler than what it's telling me it is. I usually do some combo unwrapped/wrapped - maybe 2-1-2 or just 3-1-1 with the middle being wrapped. Any longer than that wrapped and they get too much fall apart. The last hour or two back on the heat unwrapped does help to tighten them back up.

Re: Ribs [Re: Ben2] #2933437
10/23/19 06:33 AM
10/23/19 06:33 AM
Joined: Jun 2013
Posts: 5,648
Lincoln, Alabama
B
blumsden Offline
12 point
blumsden  Offline
12 point
B
Joined: Jun 2013
Posts: 5,648
Lincoln, Alabama
I don't buy baby backs, too expensive for the amount of meat on them. I buy the full slab. I cut the brisket bone off and what I call the thin flank meat and cook that separately. That thin meat is the best part. 3 times the meat on full slabs and just as tender, if you cook them right. You have to get ribs to 180 degrees internal temp for them to be tender.

Re: Ribs [Re: Ben2] #2933638
10/23/19 10:08 AM
10/23/19 10:08 AM
Joined: Sep 2006
Posts: 3,838
West Alabama
Ant67 Offline
10 point
Ant67  Offline
10 point
Joined: Sep 2006
Posts: 3,838
West Alabama
I’m done with low and slow. Cook for 30 min at 400 and then wrap for 30 min. Unwrap and sauce for about 15 min or until you get desired color. Try to get a little char while I’m at it. Dreamland style except more tender because they don’t wrap. Cook St Louis spares 90% of time

Last edited by Ant67; 10/23/19 10:12 AM.
Re: Ribs [Re: Ant67] #2933656
10/23/19 10:30 AM
10/23/19 10:30 AM
Joined: Feb 2015
Posts: 6,043
AL
BamaGuitarDude Offline
12 point
BamaGuitarDude  Offline
12 point
Joined: Feb 2015
Posts: 6,043
AL
Originally Posted by Ant67
I’m done with low and slow. Cook for 30 min at 400 and then wrap for 30 min. Unwrap and sauce for about 15 min or until you get desired color. Try to get a little char while I’m at it. Dreamland style except more tender because they don’t wrap. Cook St Louis spares 90% of time


you do this in your oven?


ALDeer physics: for every opinion, there's an equal & opposite opinion

A wise man can learn more from a foolish question than a fool can learn from a wise answer.
Re: Ribs [Re: Ben2] #2933931
10/23/19 04:40 PM
10/23/19 04:40 PM
Joined: Sep 2006
Posts: 3,838
West Alabama
Ant67 Offline
10 point
Ant67  Offline
10 point
Joined: Sep 2006
Posts: 3,838
West Alabama
No BGE.

Re: Ribs [Re: Ben2] #2934549
10/24/19 11:33 AM
10/24/19 11:33 AM
Joined: Oct 2000
Posts: 14,894
Right Behind You
W
William Offline
Booner
William  Offline
Booner
W
Joined: Oct 2000
Posts: 14,894
Right Behind You
I prefer St Louis style ribs. Usually do a 3/1/.5 with them. Beef ribs are better than pork.


"The misery of being exploited by capitalists is nothing... compared to the misery of not being exploited at all."

Joan Robinson
Re: Ribs [Re: William] #2934555
10/24/19 11:39 AM
10/24/19 11:39 AM
Joined: Feb 2011
Posts: 10,572
Santa Rosa/Conecuh
hallb Offline
Booner
hallb  Offline
Booner
Joined: Feb 2011
Posts: 10,572
Santa Rosa/Conecuh
Originally Posted by William
I prefer St Louis style ribs. Usually do a 3/1/.5 with them. Beef ribs are better than pork.


This is true, I've actually been doing more beef ribs lately than pork...it's just pork ribs are more readily available at every grocery store you walk into.

Re: Ribs [Re: Ben2] #2934627
10/24/19 01:44 PM
10/24/19 01:44 PM
Joined: Dec 2010
Posts: 5,062
B
blade Offline
12 point
blade  Offline
12 point
B
Joined: Dec 2010
Posts: 5,062
Beef ribs are great, but hard to find in my little neck of the woods.

Re: Ribs [Re: Ant67] #2934637
10/24/19 01:55 PM
10/24/19 01:55 PM
Joined: Sep 2006
Posts: 3,838
West Alabama
Ant67 Offline
10 point
Ant67  Offline
10 point
Joined: Sep 2006
Posts: 3,838
West Alabama

Originally Posted by Ant67
I’m done with low and slow. Cook for 30 min at 400 and then wrap for 30 min. Unwrap and sauce for about 15 min or until you get desired color. Try to get a little char while I’m at it. Dreamland style except more tender because they don’t wrap. Cook St Louis spares 90% of time

I the saucing is really mopping. I mix a third each of water, white vinegar and your favorite sauce. (Preferably not too sweet). Mop and flip every 5 min until desired color

Re: Ribs [Re: Ben2] #2934675
10/24/19 02:45 PM
10/24/19 02:45 PM
Joined: Jun 2014
Posts: 3,434
Sumter County
sumpter_al Offline
10 point
sumpter_al  Offline
10 point
Joined: Jun 2014
Posts: 3,434
Sumter County
Last weekend I had fried baby back ribs for the first time.

I was skeptical but they turned out great. We used a standup double basket fryer and put plain (unseasoned) cutup ribs into peanut oil on 375* for 8-9 minutes. Let them drip then dumped in cooler and added the rub seasonings and stirred them around to coat them. We let them sit for 15 minutes. Then coated in Archibald sauce.

They were not fall off the bone but were really good. and it was 30 minutes start to finish. I plan to do them at the camp house this fall.


I love my country, but don't trust my government.
Re: Ribs [Re: sumpter_al] #2935178
10/25/19 09:09 AM
10/25/19 09:09 AM
Joined: Feb 2015
Posts: 6,043
AL
BamaGuitarDude Offline
12 point
BamaGuitarDude  Offline
12 point
Joined: Feb 2015
Posts: 6,043
AL
Originally Posted by sumpter_al
Last weekend I had fried baby back ribs for the first time.

I was skeptical but they turned out great. We used a standup double basket fryer and put plain (unseasoned) cutup ribs into peanut oil on 375* for 8-9 minutes. Let them drip then dumped in cooler and added the rub seasonings and stirred them around to coat them. We let them sit for 15 minutes. Then coated in Archibald sauce.

They were not fall off the bone but were really good. and it was 30 minutes start to finish. I plan to do them at the camp house this fall.


hmm interesting ... how hard were they to get off the bone?


ALDeer physics: for every opinion, there's an equal & opposite opinion

A wise man can learn more from a foolish question than a fool can learn from a wise answer.
Re: Ribs [Re: BamaGuitarDude] #2935577
10/25/19 04:45 PM
10/25/19 04:45 PM
Joined: Jun 2014
Posts: 3,434
Sumter County
sumpter_al Offline
10 point
sumpter_al  Offline
10 point
Joined: Jun 2014
Posts: 3,434
Sumter County
Originally Posted by BamaGuitarDude
Originally Posted by sumpter_al
Last weekend I had fried baby back ribs for the first time.

I was skeptical but they turned out great. We used a standup double basket fryer and put plain (unseasoned) cutup ribs into peanut oil on 375* for 8-9 minutes. Let them drip then dumped in cooler and added the rub seasonings and stirred them around to coat them. We let them sit for 15 minutes. Then coated in Archibald sauce.

They were not fall off the bone but were really good. and it was 30 minutes start to finish. I plan to do them at the camp house this fall.


hmm interesting ... how hard were they to get off the bone?



Not bad. About like a fried pork chop. Not fall off bone but for the trade off in time it is something I will do this fall at camp.


I love my country, but don't trust my government.
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