Home Forums Hunting & Shooting Hunter's Campfire Ribs

Wife came home from shopping today with a rack of St Louis Style Short Ribs from the Manager's Special bin. Full rack of cooked and ready to warm and serve for $6.72. We're gonna halve it for tonight's meal, along with baked beans and slaw.

St Louis cut meatier and thicker than baby backs, and done in St Louis style means it is cooked in and slathered with thick sweet red sauce. Those who like baby backs or dry rub need not apply.

That's a deal.

Sounds Great.

I got some on tha smoker now

We tried them last summer and did not like them, the sauce in particular.

Sounds good,
Slaw and beans even better

I found a recipe a few years back for spare ribs that we really liked.

Tuscan rustica or some such. Basically a dry rub with Mediterranean style herbs to include a fair bit of fennel. Done in the oven.

They were killer.

Well here I am with dry rubbed baby backs on the smoker today. The local sale is $1.98/# this week. So far I’ve picked up 8 racks and need to make room in the freezer for more.

"St. Louis Style" refers to the trim of a rack of ribs.

Ya take the traditional cut sold in the store, and remove the end towards the spine, leaving just the one piece rib bones.

https://www.seriouseats.com/how-to-trim-pork-spare-ribs-st-louis-style

I just pulled a Boston Butt off the smoker.

Yeah! BB's for $1.98. I'd have a cart full as well. Enjoy! It may be blasphemy to some, but I'm not crazy about some smoke flavors& feel I can do a cook that suits me in the oven. Tater salad & cold beer are my preferred sides.

On my way Rocky……

I'm in. If you had let me know sooner, I'd have made the beans and slaw.

And then they sell the ‘tips’ like it’s something of a bonus meat or something, ya, tips of bone or cartilage…………
Bogus.

3-2-1 method 😃

I know it doesn't appeal to some, but I grew up a stone's throw from St Louis, and my Dad worked in the Swift & Co. stockyards. I ate more than my share of sticky-sweet smoked meats that was - as far as I knew - the ONLY kind of BBQ there was. The sauce used is enough to keep you licking your fingers for three days afterwards.

My next life stop was Texas, and damn if there wasn't a whole new kind of "Q" made here. And then there was the Carolinas and whole hog. Dayumm. Then Memphis style. Dayumm again.

My blood stream is still about half St Louis sauce, but there are no kinds of Q that I do not love.

Did some baby backs last summer when the watermelons were prime. Used watermelon juice to baste them, lightly mixed with bbq sauce, like 80:20 watermelon:bbq. Was awesome.

Yep.

Prefer baby backs in 4lb range. But ill take St Louis also. St Louis is little fattier imo. Really doesnt matter, ill buy baby back, St Louis or spare ribs. I just do em in the oven. Little olive oil, salt and pepper....sometimes a wee bit smoke paprika. Hour and half to 2 hours @350, pull em out and slather whatever sauce I have on hand. Back in for 15 to 20 minutes on broil(450) to caramelize the sauce. Doin a rack tomorrow after work. Slaw in the fridge. Beans soaking in brown sugar and maple syrup as we speak.