Bullseye St Louis Style Ribs on Bullseye?

[charlesrshell]

Going to try out St Louis style ribs on my Bullseye. Any suggestions on temp setting? Not using a rib rack, no wrapping, no spritzing, and no sear grate plates. Plan on using just salt and pepper and BBQ sauce last hour or so. Thanks for any help.

 

[Greg Jones]

I think you have a lot of flexibility there as ribs are usually not temperamental. I usually cook baby backs (wife’s favorite) at 235* and St. Louis style (my favorite) at 275*. The only real reason I do those differently is it’s usually the same amount of time to cook them at those temps. Rodney Scott once gave me a tour of his pit room and they cook pork spare ribs at 275*.

 

[Mastertech59]

Going to try out St Louis style ribs on my Bullseye. Any suggestions on temp setting? Not using a rib rack, no wrapping, no spritzing, and no sear grate plates. Plan on using just salt and pepper and BBQ sauce last hour or so. Thanks for any help.

I cook them the same way and start off at 225 degrees for a few hours and end up at 350ish in the last part of the cook applying BBQ sauce in the last hour, total time 5 to 6+ hours or so.
https://theonlinegrill.com/how-to-tell-when-ribs-are-done/

 

[charlesrshell]

Thanks fellow member friends. Good info. Going to use Lumber Jack Competition Blend.

 

[ndfan6464]

I'll add, just make sure you get the silver skin off the back or they will tough to bite through...

Other then that the gentleman above have spot on advice

 

[charlesrshell]

I'll add, just make sure you get the silver skin off the back or they will tough to bite through...

Other then that the gentleman above have spot on advice

Too late, they have been on the grill for 1-1/2 hours now. I have never taken off the skin on ribs.

 

[Buckeye1]

You can pull the skin after cooking if you choose.

 

[charlesrshell]

You can pull the skin after cooking if you choose.

I eat the skin.

 

[charlesrshell]

Ribs turned out awesome. I think I am going to use LJ Competition Blend from now on. I have used Cherry and Hickory Blends before and I thought the meat had a funny taste. Cooked ribs for four hours at 275. Turned once for last ten minutes to sear them up a little. One slab broke. I guess I over cooked it. What do you think @BethV?

 

[BethV]

@charlesrshell Everything looks fantastic! You have a feast before you!!

 

[BethV]

Curious what the bite was like?

 

[Micky]

Man, that looks good. I can't wait for my Recteq to arrive tomorrow.

 

[ndfan6464]

Mmmmm

 

[charlesrshell]

Curious what the bite was like?

The bite was ok to me. Alls I know is they sure ate good.

 

[charlesrshell]

@charlesrshell Everything looks fantastic! You have a feast before you!!

Thanks Beth

 

[charlesrshell]

Man, that looks good. I can't wait for my Recteq to arrive tomorrow.

Congrats on your new grill.

 

[BethV]

The bite was ok to me. Alls I know is they sure ate good.

That's great. We like them with a little pull. Others like them fall off the bone. That's the beauty of the ribs. You can have them anyway you want!

 

[charlesrshell]

That's great. We like them with a little pull. Others like them fall off the bone. That's the beauty of the ribs. You can have them anyway you want!

OK, now I know what you mean. We don't like the fall off the bone either. They had a little pull.

 

[Greg Jones]

Nice!