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Pork ribs for New Years Eve

FM Former Member
I began with a cryo pack, 3 racks at 12 lbs, removed membrane and tried to trim to St Louis style (gives new meaning to the term Butcher Shop) on 2 of them, and left the 3rd whole. Applied mustard and CS spicy chicken rub, wrapped and in refer for 2 days. Added more rub just before going into the 008. Used about 4 oz Pecan pellets in foil. cut slabs in half and Hung using cs rib hooks. smoked at 250 for 5 hours, removed to grill to add rib glaze and let set. Fed 6 people and still have about half left. now if I can attach pic's.
Happy New Year to all and happy smokin' .
Bob
not havin' much luck with my pic's,

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R ribdogMember
Bob,

Trimming down to a SL cut really helps if you have a good large sharp knife to do it with. I make an abreviated SL cut. I put the rack on the cutting board with the meat-side down. Then I find the top of the longest rib in the rack which is ususally the second or third rib in. I then cut length-wise down the rack just above that longest rib. This gives me a rack with each rib close to the same length across the rack.

A good explanation of this can be seen at the following site:

http://www.virtualweberbullet.com/ribselect2.html

Hope this helps.
FM Former Member
Bob,

Did your ribs taste "hammy" at all? I saw where you wrapped them for 2 days in the refer. That's a rather long time. Sometimes if the rub has a good amount of salt in them, they'll start to cure and end up tasting like ham. I used to rub and keep overnight....but, now, I just rub a few hours before the smoke and put them in.

Just my .02
FM Former Member
No hammy taste. I was impressed with how good they tasted. May do that again. I had intended to only store them overnight and noticed that I was 1 day ahead. Figured, might as well see what happens. I also think that most of the time from now on, I will just cook whole rather than trim to St Louis style. I still need to figure out why I could only get 1 picture to come through.

Ribdog, I had tried to use that method, but "clutzy me" , well, it just seemed to be a lot of work for little gain. Thanks, Bob

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