Smoked/Cooked my First St Louis Style Ribs

Former Member

Well, I cooked my first batch of St. Louis Style Pork Ribs yesterday in my Commercial Cookshack SM150 and they turned out pretty darn good! I bought the case of ribs from Ben E. Keith Foods and they are the Farmland brand. Seem to be a really, really nice quality.

Seasoned with CookShack Rib Rub and Spicy Chicken Rub and 10 minutes before I took them out I glazed them with a barbecue sauce. They were better than I thought they would be seeing that it was my first time.

The only problem I had was that they weren't quite tender enough as I would have liked them to be. I like them when they are "falling off the bone." I only cooked them for 3.5 hours and today I am cooking 4 slabs for 4.5 hours. Hopefully, this will tender em up a little bit.

What an AWESOME product Cookshack makes!!
Hail to the Cookshack!!

Jeremy Telford
Ruston, LA

1/14/041:05 PM

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Original Post

Former Member

Rule 1:

"it's done when it's done"

All you had to do to get them more tender, was to cook them a little longer. You didn't say what temp, but if you're cooking them an hour longer than the previous day, they might actually be over tender.

Best way is to check the ribs, say at 4 hours and see if they're how you like them. Grab a bone and twist and you'll know if they're done. If not, leave them in.

A big point to remember also is the weight of the ribs themselves. I've found that for a difference of 1/2 pound, they can take 30 min to 45 min longer. So if the ribs yesterday and the ones today, don't weigh the same, they'll cook different.

Smokin'

1/14/041:35 PM

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