3 Hour St. Louis Ribs | Chef Eric Recipe

Comments · 606

• EX

  @extramurous · 5 years ago (edited)

  I think a lot of received barbecue “wisdom” is based on the characteristics of offset smokers. You can’t cook ribs at 300 degrees in an offset smoker without drying them out. A kamado is not an offset smoker;  kamados are essentially ceramic ovens. They can maintain 300 with far less airflow than an offset smoker. Less airflow means more moisture retention. I’m glad to see chefs like Eric showing what can be done if you are willing to break the “rules”.

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• RA

  @raymondmurphy7314 · 3 years ago

  Best rib recipe ever. Did it 3 times and keeps getting better.

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• DA

  @davidsommerfeld2955 · 2 years ago

  Cooking these now. I always tell my wife, a recipe is a guide, not an exact road map to a destination. Deviations will still get you there and makes it done your way. Thanks for the short cooking method, these look great.

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  @2011hzw · 3 years ago

  I have done these ribs three times and every single time they have been a home run.  I have not varied from these exact instructions, perfect every time.  I like to dip them in Original Blue Hog BBQ sauce when I am eating them.  Heaven!

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• FR

  @frankstatscewich9340 · 13 days ago

  I am trying it right now

• II

  @iiiiimoaN · 1 year ago

  <a href="https://www.youtube.com/watch?v=3czUlCntWTo&amp;t=487">8:07</a> this had me dying “Cut!” 😂😂😂

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• PR

  @PriteshMistry-db5yg · 5 months ago

  The best ribs method I’ve ever used. Great results every time. Thank you again Chef Eric. Always my go to chef for all things KJ!

• CH

  @chrism1164 · 5 years ago

  FINALLY - PERFECT ST LOUIS SMOKED RIBS!!! &nbsp;We have watched many, many Rib smoking videos - and tried their methods. -<br>LOTS of mysteries - preparation has to be &quot;Just so&quot; - smoke times and procedures &quot;just so&quot; - everything from how to put on the rub - mustard, olive oil etc - smoke temperatures all varying - to spritz or not - when to sauce - etc etc. &nbsp;This is the most STRAIGHT FORWARD method we have ever tried - and THEY WERE PERFECT!!! &nbsp; 300* 45 min, turn - 45 more min. &nbsp;Foil wrap like you showed - 45 min, turn - 45 more min. &nbsp;PERFECT!! &nbsp;We will never do it any other way. &nbsp;My husband likes sauce, so we are going to smoke them just like you do - and put sauce on the table for anyone who wants sauce. &nbsp;The way you do them in the foil with the honey, mustard, and butter makes them delicious withou extra sauce. THANK YOU SO MUCH for this straight forward, simple, un-mysterious way to get great ribs!!! &nbsp; ❤️

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• PA

  @paxpincer · 2 years ago

  Thanks so much- first cook on my komado and the best ribs Ive cooked yet! 3hrs😁

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• JO

  @jodiem98 · 1 year ago

  I have no idea where this cooking technique has been, but thank you for showing it to me. They turn out phenomenal every time.🙌🏻

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• CH

  @ChefCharlesMallory · 7 months ago

  Glad I&apos;m not the only one cooking ribs over the fire in under 3 hours! Still to this day people can&apos;t believe I manage to get so much smoke flavor, char, moisture and texture into the ribs with a 3 hour cook. Once you get the hang of it you can variate the recipe in temp, how close the meat is to the fire, spritz or not, wrap or not. It&apos;s all good!

• GR

  @GroovDog2 · 1 year ago

  I had no doubt these ribs would be done in the allotted time. You wrapped them. I’ll wrap my slow smoked ribs after a while. But I can smoke rib’s competition quality, in 2 hrs and 20 minutes, every time. Time and temp gets it done this way every time. I appreciate your videos. I’m learning a lot about these eggs before mine gets delivered in a couple months.