St. Louis Style Ribs

**EdWort** · 12-30-2007, 03:29 PM

Today is slow smoked rib day out at the EdWort Ranch.

Here I have two slabs of pork ribs, trimmed St. Louis style. (BierMuncher & HarvinStl should know all about this). I've also pulled the membrane off the other side which lets the seasoning penetrate better and makes for a more tender rib when don.

Now I've sprinkled my dry rub on both sides and patted it in.

Finally, I have added a coating of mustard to the meaty side of the ribs and then added another coating of seasoning.

Now these are sitting in the fridge marinating till later today when I'll slap them on the egg for some slow cooking with Hickory smoke. (all the while drinking a beer and enjoying a stogie)

Stay tuned!

**Melana** · 12-30-2007, 03:44 PM

What time will they be ready? mmmmmmmmmmmmmmmmm

elkdog · 12-30-2007, 03:55 PM

Looks good, if you're into tender, fall-off-the-bone, nicely seasoned ribs that make your mouth water just thinking about them. Yeah, if that's your thing, go ahead and enjoy it.

**John Beere** · 12-30-2007, 04:10 PM

Unless its some insider's secret - I'd really like to hear your procedures (time, temp, etc) to cook these on your egg...

bobjenkins79 · 12-30-2007, 04:26 PM

Yeah, well look what I get to have for lunch......

http://www.fotosearch.com/FSP248/150032/

In yo face!!!

**EdWort** · 12-30-2007, 04:36 PM

Quote:

Originally Posted by John Beere

Unless its some insider's secret - I'd really like to hear your procedures (time, temp, etc) to cook these on your egg...

I'm filling up the egg with hardwood lump charcoal right now, interspersing chucks of hickory wood. I'll light it with my MAPP torch in one place and slowly let it come up to 225 degrees where I will hold it all day. After the entire ceramic mass has stabilized at that temp, I will put the ribs on, indirect, over a drip pan for their slow cook for 3-4 hours.

**EdWort** · 12-30-2007, 06:17 PM

Ribs on!

They'll slow smoke around 225 degrees for 3 hours, then I'll wrap them in foil for 30 minutes before putting them back on direct.

**John Beere** · 12-30-2007, 10:55 PM

So, how'd they turn out?!? Any photos of the ribs before you dug in?

**Chriso** · 12-30-2007, 11:28 PM

, but you're the most likely guy to know, Ed ---- how much do Egg's cost? I think I really want to get one, probably a Medium size..... are we talkin' $200? $500? $1000?

Also, how do you remove the membrane from the other side? Is it tedious to do? I had never heard of doing that, but it makes fantastic sense.

All in all, looks VERY delicious!!! Now, can you help me prep this damned turkey that's been in my fridge for a week? I don't like any job involving the word "cavity".

**John Beere** · 12-30-2007, 11:30 PM

Quote:

Originally Posted by chriso

, but you're the most likely guy to know, Ed ---- how much do Egg's cost? I think I really want to get one, probably a Medium size..... are we talkin' $200? $500? $1000?

If he doesn't answer, I'll let you know tomorrow. I'm picking mine up tomorrow - hell or highwater!