I bought two racks of "natural" or "organic" St. Louis ribs from the local Kroger here in NW Houston. I picked two that were about 2.8lbs each.
I gave them a light dusting of the CS chicken rub and a heavier coating of the rib rub about 15 minutes before putting them into a cold SM025. 3oz of hickory and I set the smoker on 250deg.
Since they were so small, I did not use the recommended 275 for St. Louis ribs that I have seen posted, and I set the timer for 3 hours. One rack was tender per the toothpick test so I wrapped it in foil and a towel and put it into a pre-heated cooler. I gave the second rack another 30 minutes and did the same as I was expecting the cooking time to be a little longer.
Put one rib on the grill with a coating of the CS BBQ sauce.
Maybe a perfect doneness, not fall off the bone but a clean bite I guess. The meat came off the bone easily leaving a clean, shiney bone. That is good based on what I have read and we enjoyed it.
We loved them! I preferred the rub only, the wife preferred with the sauce.
I have to thank the forum, if you read and learn first, even your first ribs can be your best ever! Thanks.
Original Post
