mdbinkc Posted November 18, 2012 Report Share Posted November 18, 2012 Ribs have been on my mind since I got my KK about a month ago. I've done a pork butt, some burgers, filets, and pizza, but I just got around to smoking a couple of racks of St. Louis style ribs today. They turned out great! I set up the KK for indirect, with the stone on the charcoal basket, the drip pan on the indirect stone, and ribs on the main grid. I used Ozark Oak lump, with 5 or 6 chunks of pecan, cooking within about 10 degrees either side of 250 degrees for the entire 5 1/2 hours. The butcher cut the ribs for me in the St. Louis style, removing the ends. When I got them home, I removed the membrane, and trimmed excess fat. I primed them with yellow mustard, and rubbed with Dizzy Pig Dizzy Dust rub. I used the 3-2-1 cooking method, which I found on YouTube. This method calls for 3 hours on the grill, followed by mopping with a small amount of sauce, adding rub, double wrapping in foil, and cooking for two hours in the foil. After the 2 hours, take out of the foil, and put back on the main grid to firm them up for 45 minutes to an hour. Step 1: 3 hours on the main grid Step 2: Mop with sauce, cook for 2 hours in foil Step 3: Back on the grill to firm up - 45 minutes Extremely delicious, and enjoyed by all! Quote Link to comment Share on other sites More sharing options...
fanie2200 Posted November 18, 2012 Report Share Posted November 18, 2012 Re: First Rib Cook - St. Louis Style they look delicious...next time canI get invited? Quote Link to comment Share on other sites More sharing options...
mdbinkc Posted November 18, 2012 Author Report Share Posted November 18, 2012 Re: First Rib Cook - St. Louis Style Absolutely, but since winter is coming here in KC, you may want to invite me to Tampa, and I'll demonstrate! Quote Link to comment Share on other sites More sharing options...
