St. Louis Ribs in the BEESR
We decided to try some St. Louis Ribs in the Big Easy Electric Smoker and Roaster. First thing was to buy some St. Louis Ribs from the local grocery store.
Once they thawed out in the fridge, we removed the packaging and the silver skin on the back of the ribs. The silver skin is exactly that, the small layer of skin that looks silver on the back of the ribs. To remove the silver skin, get a flat not sharp knife and work your way underneath it. Then pull at it until you get it all removed. You don’t want to eat it and it doesn’t help, it just gets in the way.
We decided to start simple. We cut them in half so they would fit in the BEESR using a knife. Then we put kosher salt (sold at the grocery store, tastes a bit better in our opinion), pepper, and olive oil (comes in a bottle in the grocery store and just says Olive Oil) on both sides of them.
We went outside and rubbed down the inside of the BEESR with vegetable oil using a washcloth, put in some pecan wood chips from the grocery store, and set it on 15 to get it smoking.
Next we used a knife to poke a hole in the middle of one side of the ribs, just below one of the ribs so the rib hanger that came with the accessory kit would fit through. Then we hung the ribs on the basket.
Once the BEESER started smoking pretty good, we opened the lid and put the basket with the ribs inside. We didn’t set a temperature for these, we just put them in for 45 mins to get a little bark going.
After 45 mins, we took the basket out of the BEESR, removed the ribs, and double rapped them with Heavy Duty tin foil. The Heavy Duty kind can really hold up to things like rib bones a lot better than the standard kind which will rip real easy. Once we had them double wrapped, we placed them back into the basket on a shelf two levels up from the bottom and put the basket back in the BEESR. Then we let it run for 45 more minutes on 15.
Once 45 mins had gone by, we removed the basket again, unwrapped them from the foil, and checked to make sure they were done using a meat thermometer. We needed to make sure they were over 165 degrees. They were way over that so we were good to go. There was lots of juice inside the tin foil. Really started making our mouths water at this point.
We used a brush and covered both sides with Famous Dave’s BBQ Sauce. My wife and I prefer Sweet & Zesty but our daughter prefers Rich and Sassy. We did one half with one and the other half with the other. Then we used the rib hooks again, hung the ribs back in the basket, then put the basket back in the BEESR for 15 minutes.
Once the 15 minutes were up, we removed the basket, removed the ribs, cut them, and served them with some more BBQ sauce on the side.
They turned out fantastic.
Next time, I think we’ll only put them back in for the last round for about 10 minutes instead of 15 and see if we can get less burnt BBQ sauce. But they were still really, really good.
June 21, 2013 5:21 pm 
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