wibblylee Posted February 19, 2015 Report Share Posted February 19, 2015 Smoked a pack of Costco (St. Louis style) ribs over the weekend. These were done indirect (used the drip pan only) on the main grill at 250-300. Used 2 different rubs: 1) BBQ Bob's Alpha and 2) one I found off the internet. Cooked them for 5 hours as they did not look done at 4. Probably should have stopped at 4 1/2. The meat was fall off the bone and the family loved them. Next time I will try to keep the KK at 250ish and try 4 to 4 1/2 hours. Also might use the pork loin ribs instead. 2 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted February 19, 2015 Report Share Posted February 19, 2015 wibblylee - those look like ribs worth eating for the OKC vantage! I love my ribs dry and those look positively delicious! Kudos to ya on this cook. Quote Link to comment Share on other sites More sharing options...
tony b Posted February 19, 2015 Report Share Posted February 19, 2015 I just scored the 3 pak of St. Louis ribs at CostCo. Hoping for a break in the weather this weekend to sneak in a cook on the KK. Dennis is an advocate for the "bend test" to check for doneness on ribs. Pick up the slab with a pair of tongs and bounce them slightly. If they are ready, the slab will bow until the meat starts to crack on the surface, as shown in the picture. A small crack means you need a little more time. It should be close to breaking when you lift the slab. This is "competition done" (i.e., with a bit of bite to them, not "falling off the bone," which is actually overdone. Or worse, a sign that they were boiled/steamed first!) 1 Quote Link to comment Share on other sites More sharing options...
wibblylee Posted February 20, 2015 Author Report Share Posted February 20, 2015 Appreciate the positive comments CC. Thanks for the pointers Tony. They were definitely a tad over done, especially on the ends (extra crunchy which I do like in moderation). I was totally shocked when I took the first slab off and it tore in 1/2. Fortunately they were still moist. Quote Link to comment Share on other sites More sharing options...
5698k Posted February 20, 2015 Report Share Posted February 20, 2015 My general formula is 275° for four hrs, indirect. I adjust for how meaty the ribs are, but that's about it. This gives not quite fall off the bone, but you better be careful pulling from the rack if you use it. Those look beautiful by the way. Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 20, 2015 Report Share Posted February 20, 2015 Ribs look good to me. I like mine a little towards the fall off the bone end of the spectrum with just a very little bit of bite. Quote Link to comment Share on other sites More sharing options...
tony b Posted February 20, 2015 Report Share Posted February 20, 2015 The competition test for correct doneness is to bite into a meaty section of the rib. The meat should pull away easily from the bone, but leave a bite mark (smiley face!) 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted February 20, 2015 Report Share Posted February 20, 2015 Delicious ribs. Am I bad? I like my ribs fall off the bone. I guess I wont win any competitions. 1 Quote Link to comment Share on other sites More sharing options...
5698k Posted February 20, 2015 Report Share Posted February 20, 2015 I've had competition ribs, you don't want to win a competition. Sent from my iPad using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted February 20, 2015 Report Share Posted February 20, 2015 I've had competition ribs, you don't want to win a competition. Sent from my iPad using Tapatalk AMEN! I served briefly on a competition team. Competition BBQ is meant to make a real impression with the judges in one and only one bite. To my pallet, competition BBQ is over the top. It's too sweet these days and the seasonings are, again to my pallet, an assault on your taste buds. I prefer my BBQ to be more subtle and I make it to the tastes of my guests, my family, and myself. Quote Link to comment Share on other sites More sharing options...
5698k Posted February 20, 2015 Report Share Posted February 20, 2015 Exactly. I took a class from Johnny Trigg, and his championship ribs were one of the things we prepared. Over the top sweet, and too chewey for my taste! Robert Quote Link to comment Share on other sites More sharing options...
tony b Posted February 20, 2015 Report Share Posted February 20, 2015 While I don't like my ribs "falling off the bone," I do like them slightly more done than competition. And I wholeheartedly agree about the over-the-top seasoning part. They are like "but this one goes to 11," while I like bold, but more like an "7 or 8." 1 Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted February 24, 2015 Report Share Posted February 24, 2015 Home food where you eat more than one bite is definitely different from selling the judge on one bite. Thanks Tony that photo is perfect to demonstrate what I look for with the bounce technique .. if you like them a bit more done wait until they just tear.. Remember that they are going to cook a bit more while resting too.. Quote Link to comment Share on other sites More sharing options...
tony b Posted February 24, 2015 Report Share Posted February 24, 2015 Thanks Dennis, but have to come clean. The picture came from the Amazing Ribs website. 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted February 25, 2015 Report Share Posted February 25, 2015 Thanks Dennis, but have to come clean. The picture came from the Amazing Ribs website. Tony - LOL! A man I can related to big time! LOL! I love it! Quote Link to comment Share on other sites More sharing options...
