Thursday, August 6, 2009

Weekend Cook: St. Louis Pork Ribs

I decided it was time to start defrosting the chest freezer and found some more St. Louis pork rib racks at the bottom under some ground veal.

I coated it in Dizzy Pig's Swamp Venom rub (hot), left to mellow for an hour in the refrigerator, then brought it to the counter for about 40 minutes to take the chill off while the temperature of the smoker stabilized.

For cooks like this, 225f to 250 will get the ribs done in 6-7 hours.

On to the egg with an indirect set up and a drip pan. The egg top is down (closed) for the entire cook - the pictures are taken at each "peeking" stage.

After 3 hours, the rack was placed in a foil packet with 1/2 cup of water (we were out of beer).

After 2 hours in foil, the ribs were put back on the rack and lightly sauced. Forty minutes later, they were done! The ribs were very meaty, so it fed two people, twice.