Oak smoked St. Louis cut ribs

Smoking ribs again in the offset smoker. This time St. Lous cut ribs, quite thick and meaty.

A bit rain in the morning.

Rain is no excuse not to smoke!

Approx 5 kg totally

Waterpan to keep moist and help keeping temp low.

In the end, the heat convection plate can bee seen.

The log down on the right is preheating for easier ignition. It might be best to add new wood with the lid open so the white smoke it creates before catching fire doesn't over smoke the food.

After 2,5 hours.

After 2,5 hours moved around and sprayed with apple juice.

After totally 3,5 hours.

After totally 3,5 hours, wrapped in foil with some sauce that came with the ribs; apricot and jalapeño.

To wrap in foil is done to avoid over smoked meat and to make a moist and tender result.

The ribs spent 3 hours in foil. Rather long time but I had some incidents were the fire went almost out so quite low temp some times. These smokers need to be babysit and requires almost constant attention.

One sauced with normal BBQ sauce and the other with the apricot and jalapeño sauce.

After 1 hour with the sauce, they seemed ready to go.

Awesome but a bit more tender than necessary. 

Tender, yummy stuff :-)