I spent yesterday smoking St. Louis Style Ribs and getting to know my new Big Poppa Drum Smoker while watching some football. Previously, all of the ribs I have cooked were Baby Backs as I just did not know how to prepare a St. Louis Slab for a smoker. I followed the preparation instructions I found on a You Tube Video and was surprised how easy it turned-out to make a presentable slab.
I used the Maverick Grill Probe placed toward the center of the grate to monitor temperature of the smoker and maintained the tempt between 230-250. I used Apple Wood Chunks on top of the coal basket. We applied a rub to the ribs on Saturday Evening and left them in the refrigerator overnight. I smoked them uncovered for 3 hours, covered them in foil for an hour and then sauced them uncovered for 30-40 minutes. As you can see in the picture I could not pick them up with tongs without them falling apart. I probably should not have put them into the foil.
The final result! My wife and I both thought they were the best ribs we have ever eaten. Fall off the bone tender, yet you could taste the flavors from the meat, bark and sauce. I look forward to cooking ribs again soon!
I used the Maverick Grill Probe placed toward the center of the grate to monitor temperature of the smoker and maintained the tempt between 230-250. I used Apple Wood Chunks on top of the coal basket. We applied a rub to the ribs on Saturday Evening and left them in the refrigerator overnight. I smoked them uncovered for 3 hours, covered them in foil for an hour and then sauced them uncovered for 30-40 minutes. As you can see in the picture I could not pick them up with tongs without them falling apart. I probably should not have put them into the foil.
The final result! My wife and I both thought they were the best ribs we have ever eaten. Fall off the bone tender, yet you could taste the flavors from the meat, bark and sauce. I look forward to cooking ribs again soon!
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