St. Louis Style BBQ Ribs

    • Anonymous
      July 20, 2008 at 6:05 pm

      I usually make back-ribs but this time wanted to do some St. Louis Style Ribs.

      I use a dry rub first, applying it liberally and rubbing it in.

      Next I wrap it up in Saran Wrap and refrigerate it overnight.

      [img]http://farm4.static.flickr.com/3135/2686179523_8da6d0a4db_b.jpg[/img]

      I psuedo-smoke the ribs in my Weber gas grill by filling a pie plate with oak chips and cover it with foil. The pan and the foil have small holes in them. I place the chip-holder below the grate, directly over the burners. The weber has three independant rows of burners. I use only the rear burner for cooking, and regulate the heat from low to start, then turning it to high.

      [img]http://farm4.static.flickr.com/3134/2686177995_a8605f08f4_o.jpg[/img]

      After the meat turns the typical smoked-red color I start basting the ribs every 15 minutes with BBQ sauce.

      [img]http://farm4.static.flickr.com/3233/2686993400_4aea3cbbc4_o.jpg[/img]

      I check that the internal temperature is 160º to be sure it’s done.

      Now it’s time to eat!

      [img]http://farm4.static.flickr.com/3160/2686993222_2cea8af949_o.jpg[/img]

    • Anonymous
      July 21, 2008 at 9:05 am

      Ken, Let’s eat. Great looking ribs. Wow!

    • Anonymous
      July 21, 2008 at 11:15 am

      Ken, I hope you made more than one slab!!! 😉 I’m drooling already!!! Thanks for the idea!! They really do look Great!

    • Anonymous
      July 21, 2008 at 2:46 pm

      When is dinner served??? Looks delicious (and food is hard to photograph)!

    • Anonymous
      July 21, 2008 at 4:35 pm

      What would you like me to bring for dinner? Any chance you could convert that recipe for my George Foreman electric stand up grill ? Interesting you would post this last night-I had barbeque chicken and ribs last night at a local restaurant and I sent back the ribs, couldn’t even stab a fork through them, much less pull them apart. Feel like copying your pic and taking it to the rest.-all the waitress said was, ” Gee, everyone last night and tonight have been complaining of the tough ribs.” What a waste of a good piece of meat. She brought me out another chicken breast which was only grilled and a little bit of sauce slapped on it, but it was edible. Your ribs rule Ken!!!!

      Emma

    • Anonymous
      July 21, 2008 at 8:25 pm

      what time is dinner?

    • Anonymous
      July 21, 2008 at 9:11 pm

      [QUOTE=JEF]Ken, Let’s eat. Great looking ribs. Wow![/QUOTE]

      Thank you!

    • Anonymous
      July 21, 2008 at 9:12 pm

      [QUOTE=angel2ndclass22699]Ken, I hope you made more than one slab!!! 😉 I’m drooling already!!! Thanks for the idea!! They really do look Great![/QUOTE]

      Thank you Cheryl! Nope….just the one slab! :p

    • Anonymous
      July 21, 2008 at 9:12 pm

      [QUOTE=Chrissy]When is dinner served??? Looks delicious (and food is hard to photograph)![/QUOTE]

      Thank you Chrissy!

    • Anonymous
      July 21, 2008 at 9:19 pm

      [QUOTE=Emma]What would you like me to bring for dinner? Any chance you could convert that recipe for my George Foreman electric stand up grill ? Interesting you would post this last night-I had barbeque chicken and ribs last night at a local restaurant and I sent back the ribs, couldn’t even stab a fork through them, much less pull them apart. Feel like copying your pic and taking it to the rest.-all the waitress said was, ” Gee, everyone last night and tonight have been complaining of the tough ribs.” What a waste of a good piece of meat. She brought me out another chicken breast which was only grilled and a little bit of sauce slapped on it, but it was edible. Your ribs rule Ken!!!!

      Emma[/QUOTE]

      Thank you Emma! Just bring some cake for dessert!

      You can easily forego the smoking/wood chips, or if you wanted to, shave some wood chips into really small thin pieces, soak those in water a while, then put them right onto the heating elements while the ribs are cooking.

      Sometimes I also place a small container (stainless steel) of water inside the grill, which keeps the air humid….. On these ribs I made I used a spray bottle to keep the ribs moist.before I added the sauce.

    • Anonymous
      July 21, 2008 at 9:20 pm

      [QUOTE=cincycat1]what time is dinner?[/QUOTE]

      I offer 24-Hour service……RSVP 4-hours prior……:rolleyes:

    • Anonymous
      July 22, 2008 at 12:21 am

      let’s see, if I catch a nonstop flight out it would take 3 hours out to SanFran and you are 3 hours behind me, so I would break even and have pleanty of time to bake a cake-is chocolate suicide ok? Aw heck, this is cyber-I’ll bring the cake-how about 4 hours RSVP starting now?
      PS-tomorrow I’m going to check out your http site for more pics.

      Emma

    • Anonymous
      July 22, 2008 at 1:08 am

      [QUOTE=Emma]let’s see, if I catch a nonstop flight out it would take 3 hours out to SanFran and you are 3 hours behind me, so I would break even and have pleanty of time to bake a cake-is chocolate suicide ok? Aw heck, this is cyber-I’ll bring the cake-how about 4 hours RSVP starting now?
      PS-tomorrow I’m going to check out your http site for more pics.

      Emma[/QUOTE]

      Sounds good to me!

    • Anonymous
      July 24, 2008 at 12:55 am

      Good Ribs, How about some sweet corn on the cob with that.

    • Anonymous
      July 24, 2008 at 1:23 am

      [QUOTE=Mauricette]Good Ribs, How about some sweet corn on the cob with that.[/QUOTE]

      Thank you Mauricette!

      Corn’s ready!

      [IMG]http://farm4.static.flickr.com/3126/2466743656_33aa5b49eb.jpg[/IMG]

    • Anonymous
      July 24, 2008 at 1:44 pm

      Now my mouth is watering again. Where’s the butter and salt and pepper? Let’s eat!

    • Anonymous
      July 24, 2008 at 10:12 pm

      Hey Ken, can you throw some baked potatoes up on the top rack? My cake is done? I’ll bring extra butter and sour cream and bacon bits and chives for the taters.

    • Anonymous
      July 25, 2008 at 12:18 am

      [FONT=Palatino Linotype][SIZE=4]All I got to say is Let’s Eat ! 😀 [/SIZE][/FONT]

    • Anonymous
      July 25, 2008 at 12:14 pm

      Okay, okay……

      Here’s the Salt & Pepper, baked potato…..and a cake. Now let’s eat!

      [IMG]http://www.ccrane.com/images/medium/salt-pepper-grinders.jpg[/IMG]
      [IMG]http://www.bbc.co.uk/lancashire/food_and_drink/images/baked_potato_203x152.jpg[/IMG]

      [IMG]http://blogs.timesunion.com/glutenfree/wp-content/uploads/2008/03/coconut-cake.jpg[/IMG]

    • Anonymous
      July 25, 2008 at 7:14 pm

      I sure hope your picnic table is BIG ! YUM !!!!! We’ll all be over in 4 hours.:D
      I want a pr. of those salt and pepper grinders. Too cool>…….

      Emma

    • Anonymous
      July 25, 2008 at 11:12 pm

      [FONT=Georgia][SIZE=3]Hey save me some of that cake. 😉 [/SIZE][/FONT]

    • Anonymous
      July 26, 2008 at 11:50 am

      There’s plenty more where that came from!

    • Anonymous
      August 5, 2008 at 12:20 am

      Cake! We’ve got Cake? Hope I not to late.

    • Anonymous
      August 5, 2008 at 12:43 pm

      I saved a piece for you!

    • Anonymous
      August 5, 2008 at 1:50 pm

      Hi Ken! Your welcome to come to my house anytime you wish. I need a cook in my house! 😀 Gosh those ribs look mighty good! What a great cook you are. We need to all save our money up and go to Ken’s Place for Christmas Dinner! LOL!

    • Anonymous
      August 6, 2008 at 1:16 am

      That’s great!

      Our Christmas dinner tradition is take-out from Burger King……:eek: