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I'm not familiar with 'Louisiana' style. What differs from say St. Louis style?

I find my times for full size spares to be closer to 6 hours at 225. But as always they are 'done when they're done..' I look for a good pullback and have used a toothpick or polder probe to check for doneness more then once. We like them about ready to fall off the bone here.
Welcome!

quote:
Originally posted by Billsgrillin:
I just got my AMeriQue smoker and made 6 racks of ribs, they came out ok, but don't have the same color and nice finish as ones i used on my old smoker. Anyone have some words of wisdom for a newbie?


So, except for color and finish did they taste okay and tender enough.

The AQ is a MORE humid smoker than your old smoker and likely not putting as much smoke on them (different methods).

Might need to modify your rub a little to compensate for the humidity as well as add? some finishing sauce.

If they weren't smoky enough, just add some more wood.

Smokin'
quote:
St. Louis style

Thanks for all the feedback, need to get myself squared away here. I used to cook them for about 4 hours and then wrap them in foil for another hours on traditional bbq. I wasn't sure if that would be OK on the amerique.
Sorry, they were cut St. Louis style, sorry getting myself confused. I seasoned the smoker for 3 hours with 3 wood pieces in it and then also smoked two pork butts for around 10 hours with another 3 pieces of wood.
Thanks again for all the help and support.
I think the AQ just needs a few more 'cooks'. I just moved to an 055 from an 008 and the first butt and then ribs were not all that good. Ribs were a little dry and not much smoke. But this weekend I did a brisket (talk about screwing up... I left the 055 unplugged for two hours in the middle of the cook) and 3 slabs of ribs and both turned out great given enough time for the cook. Probably the best brisket yet!

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