3 Hour St. Louis Ribs | Chef Eric Recipe

[@chrism1164]

FINALLY - PERFECT ST LOUIS SMOKED RIBS!!! We have watched many, many Rib smoking videos - and tried their methods. - LOTS of mysteries - preparation has to be "Just so" - smoke times and procedures "just so" - 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. This is the most STRAIGHT FORWARD method we have ever tried - and THEY WERE PERFECT!!! 300* 45 min, turn - 45 more min. Foil wrap like you showed - 45 min, turn - 45 more min. PERFECT!! We will never do it any other way. 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. 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!!! ❤️

[@ChefEricGephart]

Awesome, cheers for watching and taking the time to comment🤙🏾 Happy Grilling Chef E

[@earesponsible]

I am so glad I found this method - YOUR method. After cooking the first rack, I took the old taste and tug test. They were fantastic. When my wife tried 'em, that was it. She looked at me and said, "If you can make ribs this good in about 3 hours, why would you want to cook 'em for 6 or more hours?" We had a large cookout over the weekend with several of the BBQ buddies I haven't seen since the Rona started. They did most of the cooking, but I cooked a rack of St Louis style just as a demo. They couldn't believe how good the taste and tug were. They are converts. I cook mine on the Char-Griller 980 Gravity-fed and follow your method entire (substituting my own rub). It works the same as your kamado. I haven't looked thru your videos, but I will to see if you have a good way to smoke a butt. I know I'll be trying that one, too.

[@raymondmurphy7314]

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

[@superchop3000]

This by far is the best rib recipe and i have ever come across … and i have been doing ribs for a looooong time , well done chef Eric

[@ChefEricGephart]

🥂🤙🏽

[@aaronkav7453]

Hello from Australia! I’m new to the kamado world and I’ve had a hard time finding a good rib tutorial. I made these tonight and they were the best I’ve had, they came out absolutely perfect so thank you !

[@gerdsfargen6687]

Best fun youll have for many years. Much good eating 😊😊

[@kavbrodie]

Hello

[@LouisRicard-rm5mn]

Just did this recipe for the first time and got major fathers day cudos. Thanks so much. I look forward to trying more of your recipes.

[@DanScully]

Erik, this is Super Bowl inspiration. You're the best.

[@dylanscamara3874]

That's what I'm here for!

[@jodiem98]

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

[@jaredmeganhuffman5515]

Might be the best youtube video I have ever seen. Good stuff.

[@BrianMiller1973]

We have been on a rib marathon here. The family (and neighbors) do not mind at all. Have a great one Chef E!

[@ChefEricGephart]

Cheers Brian! Have you been cooking baby backs or st. Louis style ribs?

[@BrianMiller1973]

@@ChefEricGephart They have been baby backs; the wife and kiddos prefer those. I plan on slipping in some St Louis and see what they think. Cooking the pulled tri-tip right now!

[@KamadoJoeGrills]

Rib marathon sounds like a blast!

[@larrybaker8609]

Followed this method with great results! Also the 2 hour baby backs! Awesome Eric! Thanks.

[@ChefEricGephart]

🔥🔥🔥

[@davidsommerfeld2955]

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.

[@barkyvanschnauzer3438]

Literally just made my life so much easier. From quicker cook to set up and ignition of grill. Great video.

[@ChefEricGephart]

🔥🤙🏽

[@2011hzw]

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!

[@cldavis33]

Been BBQing, smoking ribs forever. My son came over used this method, bang good. I decided to try it and BANG GREAT! The were spot on perfect and was like 'Dad, these ribs are bangin'!'. 3 hrs, LOL. I'm in.

[@trilogyteacher7128]

I have done this now your way a few times and people say they’re the best they’ve have. Thanks for this!

[@stevelabree497]

I used to be that 3 - 2 - 1 guy with my Kamado. I always thought that low and slow was the way to cook. But with your inspiration as well as another Kamado Joe KZbinr, I started to cook my ribs, brisket and other traditional low and slow meats "hot and fast" with some of the best results in half the time! Thank you for your continued inspiration and guidance. How cool is it to have you as a virtual mentor and instructor?! I find your content invaluable!

[@ChefEricGephart]

Thanks heaps for the kind words Steve, happy grilling my friend 🔥🤙🏾

[@extramurous]

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”.

[@ChefEricGephart]

Well said Gilbert. Happy grilling my friend 🤙🏾🔥 Chef E

[@KamadoJoeGrills]

The moisture retention is incredible!

[@mitchellgeisler4577]

Great point Gilbert!! Different cookers with different characteristics. And always exciting to find new ways to do it all!

[@jjustice2005]

Agreed. Offsets are in a whole different area of BBQ’ing.

[@gabrielbennett5162]

I use an offset stick-burner and I have never had any problems with drying my ribs out. I run between 275 - 300 for around 4 - 4.5 hours and never bother with foil or the 3-2-1 method. Just remember to mop them at least once an hour after the first hour. I also prefer to leave the membrane intact; the ribs turn out juicy every time. You can remove it if you want to, though and I have in the past.

[@ronorhelen]

Excellent! Just did a single rack following your recipe to the letter with only a few differences in the cooking temp and time. Instead of using my BGE, I used my Expert Komodo Grill - don't laugh - it's my standby for when I need to get to grilling quick. It was difficult keeping the grill at 300F - my fault for loading a bit too much lump coal - but was able to stay steady at 350F and adjusted the grill time by a total of 30-35 minutes. I moved the ribs around the grill during the first two cooks - bone side, meat side. After the first 35 minutes, the bone side was perfect. I flipped to the meat side for another 35 minutes. Then did the honey/mustard/butter thing - wrapped nicely and back on the grill for 30 minutes on the bone side. Temp was still at 350F, so I shut the thing down and it held at 300F for the remainder to the cook. I pulled the ribs after the foiled meat side was down about 15 minutes. Tender, tasty and - tug off the bone good. Your hints (how to "smoke" those chunks - I waited for the blue flame - it worked) and you're right about the 3-2-1. I'll improve on the next grilling but for my first time doing these kind of ribs, your instructions were right on! For anyone with a similar - cheap - Kamodo style grill like the Expert - you can do it!

[@chipmiller4422]

I have never liked my ribs (literally never). I had some spare ribs and cut them to St. Louis cut and used your technique today. They were fantastic, beyond what I thought I could do! This will be my go-to technique from now on. Chef Eric, thank you for helping me finally make fantastic ribs!

[@ChefEricGephart]

Chip, glad to hear you have a new cut in your lineup 🤙🏾🔥 Such a fun method. All the best Chef E

[@jamesdrollinger7793]

Made these yesterday - BEST ribs I’ve ever cooked! Really awesome method - changed my life! Thanks Chef Eric.

[@ChefEricGephart]

Cheers for the comment James, glad the method worked out for you. All the best 🤙🏾 Chef E

[@chrism1164]

Super Bowl Sunday 2023. Smoking St Louis ribs - using this FOOLPROOF method. Pellet Smoker at 300* - meat side up 45 min - flip over - 45 min. Wrap in foil with honey, mustard, butter and a little more rub. then meat side up 35* to 45 min - flip over - meat down 35* to 45 min. Take off - Rest - EAT! FOOLPROOF!! *We do 35 min a side during the foil wrap because we like the meat a little less "fall off the bone". But you get Perfect ribs at 45 min a side. THANK YOU CHEF ERIC for a PERFECT way to smoke ribs!! ❤

[@baezmd]

Wow! I tried this method and my ribs were falling off the bones. Amazing!!!!! Thank you so much for the video!!!!

[@TheJohnnyairgun]

I followed this to the letter and delivered the best ribs my family had ever eaten. Great video!!

[@ChefEricGephart]

🥂🤙🏽

[@davidbrowder5745]

Really good. My first time smoking ribs and the whole family loved them. Thanks!

[@inokungfu68]

this is great. this is how i like my ribs also. too many people overcook ribs (including me). i'm still working on my rib smoking skills. i completely agree with the wrapping. when wrapped tight, it acts like a pressure cooker and penetrates while cooking (which accelerates the process). 2.5-3 hours sounds just right. thanks for the vid!

[@ChefEricGephart]

It's a fun and delicious method for sure⚡

[@peterulrich1832]

Finally. I always thought why 6 hours. 321 way too long 💪🏻😂. Love it. best ribs I ever made on my 15 months old Kamado. Best buy in my 30 year long BBQ ,career, . Thanks

[@ChefEricGephart]

🔥🤙🏾

[@roostercogburn809]

Earlier in the week, before I saw this vid, I did spare ribs for 3 hours at 300 on my Masterbuilt 1050, no wrap, amazing texture and color. I'll never do low and slow again on ribs. Good video...

[@unclealzbbq2185]

Yes you can get awesome ribs in 3 hours - That MB 1050 you have is killer-

[@ChefEricGephart]

Nice

[@worldtravel101]

1050 👍

[@oneninertb]

Chef, thank you. I've struggled with ribs and my Joe Finally I have a rib recipe. I used your method, Spellbound instead of Sweet Heat and drizzled some molasses along with the mustard and honey glaze. Fell off the bone. Perfect. Thanks again.

[@ChefEricGephart]

🔥🤙🏽

[@Leigh5330]

I used this recipe tonight. Best ribs I have ever made

[@ChefEricGephart]

Awesome, thanks heaps for the update 🎯🤙🏾

[@allisonrolsten]

Great recipe. Just tried it this weekend on our blaze Kamado. Loved it! Thank-you

[@williamobrien1707]

Tried this recipe for the 4th of July and it was a hit. My 13 yr old son absolutely loved them. Informed me I'm not to do ribs any other way. Thanks for the video.

[@ChefEricGephart]

Fantastic to hear that William, cheers for keeping us posted. All the best Chef E

[@anthonybakker2567]

Used this method today . . . finally had ribs worth eating. Many thanks.

[@jamesdrollinger7793]

This is just EXCELLENT! You have changed my Rib-cooking life! Thank you Chef Eric!! I always enjoy your vids!

[@ChefEricGephart]

Awesome! Thanks heaps for leaving a comment and for watching. All the best Chef E

[@colinbarbeau8678]

Same thing here, this is my go to method now and they beat all I did before!

[@ChefEricGephart]

@@colinbarbeau8678 just shot 2 hour baby back🔥

[@pompeytid1970]

Thank you Chef. Always learn something new from you and though he was an Englishman, I always think of my grandad Eric when watching your channel - he'd have loved the show too.

[@roblappin5804]

I love watching your cooks. Keep Em coming chef

[@ChefEricGephart]

Cheers Rob, we have some fun recipe coming up ✅🤙🏾

[@BaileysDad369]

Drooling here!!! I’m picking up one of those grills!!! Thanks for the great video!!!

[@ChefEricGephart]

Keep us posted Dave. Thanks for watching ✅🤙🏾

[@mindhead1]

I used this method on 3 racks of baby backs on my Big Green Egg. Results were excellent. This is my go to method from now on. 3 hours, great results! Also, I know this is a Kamado Joe channel, but I’ve had my BGE for over 11 years. That said, if I was in the market for a kamado grill right now, I’d probably pick up a Joe.

[@ChefEricGephart]

Egg is not a dirty word here my friend🤣 Glad to hear the method worked for you 🎯 Happy grilling. Chef E 🤙🏾

[@noclan8823]

Definitely doing this cook over the weekend!

[@ChefEricGephart]

Awesome! Keep us posted🔥🤙🏾

[@KamadoJoeGrills]

Baby Back or St. Louis?

[@unclealzbbq2185]

post a video i will watch it -- BBQ just brings out the best in humanity- nothing but love peace and harmony

[@paxpincer]

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

[@lindsayreinhardt1124]

Just made this. Best ribs I've ever had. EVER!

[@alexalvarez6351]

They always say not to trust a skinny chef, but my god I had a mouthgasm with this recipe. Thank you and God bless

[@TheMobyforce1]

Knocked these out today. The best AND easiest in about 7 years with the joe. I typically stuck with the standard 3,2,1 or versions of that. This was the first time trying the glaze during the wrap so I assume that’s what put them over the top. 3 hours for the same and possibly better product. I watch most of your videos, but was really blown away with this one, so I felt I needed to comment. Due to guest late arrival, the rested in the foil for just over an hour. Not sure if that’s worth mentioning. Thank you

[@ChefEricGephart]

Awesome, glad to hear it Corey! Hope you had a great 4th. Love to hear what you cooked🤙🏾 All the best. Chef E

[@TheXpanama1]

The best I've ever had, bar none. Really awesome method.

[@mariop.4898]

Servus aus Österreich, eine tolle Variante die ich so auch noch nicht gesehen habe, aber sicher demnächst ausprobieren werde. Dass Problem in Österreich ist nur, dass bei uns keiner diese BBQ-Cuts kennt und es schwierig ist das passende Fleisch zu bekommen. Danke für diese tolle Variante und Grüße aus Baden bei Wien, Mario

[@mattdolce8]

This recipe/method is fantastic especially for newbie smokers like me 🙂👍🏻

[@KamadoJoeGrills]

It really is!

[@robertswail3768]

Followed your instructions to a tee. Never exceeded 295F on the KJ dome yet these were quite charred after the 3 hours 😱I was crying in my beer! I've noticed in other cooks that my Meater probe usually runs ~ 20 to 30F hotter than the dome thermometer, but always put that down to its location relative to the dome. I've had this issue with ribs before at lower temps in 3-2-1 cooks. Wondering if anyone else out there might have had similar issues and if there's anything like airflow I might be getting wrong... Looks like a great recipe and certainly others have had great results from the comments...maybe a new dome thermo is what I need!?

[@davidrussell631]

Basically had the same experience. Ten times worse ribs than any but the first ones I smoked 20 years ago lol and I checked my dome gauge for accuracy recently, so I know that wasn’t the issue. Still, the dome gauge reading a good bit lower than the grate has to come in play. Lastly, I wouldn’t have dared using all that honey and butter in the foil with no juice cooking so hot had it been recommended on just about any other KZbin channel. I have no clue why your’s is the first negative comment with this recipe I’ve come across so far. It’s quite the mystery!

[@Soulcaster07]

Thankyou, I have been persisting with other long cook methods with no real success. Since following this method my ribs on the Kamado have never been better.

[@gislibovarsson2986]

I think my dinner plans just changed :) Thank you chef

[@ChefEricGephart]

Awesome 🤙🏾✅

[@Hey_deb]

Awesome info about fire building!! Thank you! Ribs look great, can’t wait to try this at home.

[@ChefEricGephart]

I would say building and interacting the fire is almost as much as cooking the ribs 🤣 Have a great weekend 🔥🤙🏾 Chef E

[@KamadoJoeGrills]

The ritual of building the fire is a great exercise in mindfulness and being in the moment!

[@jjesse8707]

I just bought a Kamodo Grill and I have a rack of ribs thawing. Tomorrow I am going to try this. Can't wait.

[@ryoder6279]

Great method! Just used it on this 4th of July. Outstanding 👍🇺🇸🧨

[@chickenwings9117]

Great vid. Love calling out the 3-2-1 (which I too like to say). It IS too long and man those ribs you did indeed looked perfect! 1) LOVE the in foil glaze idea. I'll definitely do this! 300 huh? Okey dokey we'll try. 2) Thanks for emphasizing that we gotta cook this a bit and not just follow a recipe. It's not hardI but you HAVE to keep an eye on it. 3) I too fell under the idea of "baby backs" and I think they have their place (the oven maybe?) but for on the Kamado, with smoke, given time for the collagen break down and the rest, it's St. Louis or SIdes all day long. They're just better.... 4) I literally have ribs in the fridge...got to wait a bit before I can go another rack but it'll be in the foil glaze for sure. Thanks for another wonderful vid and a GREAT idea....mmmm in the foil glaze....mmmmmmmm

[@ChefEricGephart]

Cheers for commenting ✅ Keep us posted in your foil glaze results. Chef E

[@dagunni3201]

OMG... I'm so hungry right now. Just bought my Acorn Smoker. Have to try this tomorrow:)

[@adamvollrath4506]

Those look great! I just picked up 2 St. Louis racks for tomorrow and will be cooking them this way.

[@ChefEricGephart]

Perfect timing, keep us posted 🔥🤙🏾

[@KamadoJoeGrills]

What type of smoke are you going for?

[@adamvollrath4506]

@@KamadoJoeGrills I'm going to use some post oak chunks. I was gifted some hickory chips earlier this year but was skeptical of their size; this video helps to confirm my suspicions around them! I do want use my SloRoller but noticed after the last cook the outer layer peeled mostly off (I think the temp in the dome was at 430F). Is it still OK to use in that condition? The actual main material looks to still be in good working condition.

[@charlesreed6404]

At 54 years old, a new smoker. Excellent video. Got some ribs smoking as we type!! TKs man!

[@ChefEricGephart]

Amazing 🔥🤙🏾

[@SmokingDadBBQ]

Looks great chef. Completely agree 3:2:1 is overkill

[@ChefEricGephart]

Yep

[@stevefowble]

Awesome cook. Just picked up some St. Louis ribs for the first time. Usually I do Baby Back ribs.

[@ChefEricGephart]

Awesome, keep us posted in your results ✅🔥🤙🏾

[@edwardboyer7102]

You're the Allen Iverson of rib cooking tha answer to the game I can't wait to try this method

[@mrgritz4761]

Lol shout out AI

[@ChefEricGephart]

🤣 Cheers for watching and for commenting 🤙🏾

[@brucemitchell4581]

Wow bro ! Out of this world delicious looking!! I’ll check my schedule and see when I’m available to come on over to help you out with that problem!! Lol. Great job!

[@kd4954]

Tried it and the ribs turned out fabulous 😋😋

[@loukolomatis1136]

Gonna try these today looks good!

[@jeepbeach]

Can’t wait until I try this ,. Receiving my Komodo Joe on Friday.

[@coltonthomas288]

Made these today, my turned out a little overcooked but they were delicious none the less, you HAVE to try this!

[@ChefEricGephart]

Every rib is different. If you can get them done in 2.5 yours, go for it you wonderful magician 🎩

[@andreastullgren7595]

Awsome video! Great job Eric!

[@ChefEricGephart]

Thanks heaps Andreas🎯🤙🏾

[@deadeyebowles121]

Syracuse NY here. My first KJ 3 is getting delivered tomorrow I can't wait to get busy.

[@reefhog]

I cooked a rack of St Louis ribs a couple of weeks ago, after watching this. Right on three hours and they were almost too soft , but they were the best ribs I’ve had. Did them on my Akorn Junior. Right now I’m doing some baby back ribs on my Char Griller ceramic kamado. Going to cut a quarter hour off the cooking time and see if the meat has a bit more bite . Glad I found this video. Only my second time cooking ribs on a Kamado and almost perfect result using this method.

[@tommyroberts867]

Chef I Gotta try this. Looks killer

[@ChefEricGephart]

Such a delicious fun cook🔥🤙🏾

[@ausratliff9571]

Just did some baby back ribs on my kamado on labor day at 250F for 2.5 hours with a single flip and no wrap...they were great!

[@ChefEricGephart]

Awesome

[@whatfreedom7]

Do you know what temp you were at on the ribs or how long you held it there?

[@dalecushing3797]

Doing this today, can't wait!!

[@bb57365]

Outstanding. Will try this method.

[@aaronbrown3668]

I tried this method yesterday. I could only maintain my small Joe at 280 degrees, so I left them on for an extra 30 minutes (3 hours 30 minutes total) and they came out juicy, and tasty and I did the clean bone dance.

[@undefeatedgaul3201]

These look phenomenal. Got my first Kamado on the way coming Thursday and this will be the FIRST thing I try. Thanks for this awesome video

[@bobreany2906]

Thanks for making this video! 3-2-1 makes no sense if you think about the thickness, bone and amount of meat in ribs. I thought I was doing something wrong! Happy to see others acknowledging that it is a faster cook

[@KamadoJoeGrills]

🔥🔥🔥

[@georgiahan560]

Great job that looks good

[@jaywaller9125]

Dude, those are off the chain!!! Definitely going to try to this recipe next time. I generally go for about four hours but I am loving your glaze and wrap method.

[@ChefEricGephart]

Give it a go Jay and keep us posted on your results 🤙🏾

[@wolfegod88]

I started doing this a few months ago and prefer it over longer cooks for sure!

[@williambelott1897]

Nice job Chef, love your work

[@davidoconnell3958]

I'm doing these tomorrow, cannot wait. I did the 3-2-1 a few weeks back, the flavour was amazing, everyone loved them but too soft, looking forward to trying these tomorrow. Thanks!

[@ChefEricGephart]

How did they turn out David?

[@jamesmalone334]

This is a great recipe/technique for babyback ribs as well. The ribs were tender and everyone who tasted them loved them. Personally, I thought they were tender, but slightly dry. I think the dryness was from the high cooking temp. I adjusts the recipe and cooked babybacks a second time, but dropped the temp to 270’ and increased the time to: 1 hour Flip 1 hour Foil 45 minutes Flip TIL done ( for me, 30 minutes) The second cook produced a more moist, succulent rib.

[@D70340]

Just absolutely beautiful!

[@ChefEricGephart]

Cheers Larry🥂

[@sandersjones1577]

I got try it thanks man.

[@ChefEricGephart]

🤙🏾Keep us posted

[@toyotaguy75]

Just did 2 St. Louis racks yesterday 3-2-1 on the kjbj2, love them.

[@ChefEricGephart]

Nice, nothing wrong with taking your time🤙🏾

[@stefdibbs4820]

Finally some knows how to cook ribs in less than 6 hours. Lol

[@xavierhartman5528]

On my life😂😂😂

[@jona5517]

It works. In other types of cookers too, not just a Komodo. I tried it on a gravity feed, pellet and a PBC. The key is to monitor the doneness of the ribs after wrapping, and not depending on time. Sometimes it takes a hour or just 20 minutes for the ribs to be done after the wrap.

[@marshallscates12]

Normally I hit them with a 3 1/2 or 4 hr cook but tonight I’m attempting a 2 hour wish me luck lol

[@dank9288639]

​@marshallscates12 how'd it go? I usually hang my ribs and it takes about 3hrs.

[@marshallscates12]

@@dank9288639 they weren’t bad just came out runny and I was losing temp a lot because of a leak that I didn’t see

[@rondetorres3842]

Haven't done pork ribs in a while but always done them slow and low. I live in SoCal and its early Feb so days are very short, windy, and cold (relative) :) Wanted a hot and fast method to get decent ribs to feed myself, family, and/or friends. Time to give it a try! Thanks for posting!

[@chrism1164]

This is a FOOLPROOF way to do St Louis ribs! See my previous comments above - as well as today - Super Bowl Sunday 2023! There is no better way to smoke killer ribs. Thanks to Chef Eric! (Hi from Pismo Beach, CA)

[@stevemiller5626]

I always did 3 2 1. And 1 day a buddy brought over these pre seasoned ribs with instructions. 10 minute sear, wrap and cook indirect at 300 for 2 hours. I did them in the gas grill since they were getting wrapped straight away. They were top 10 I ever had. Started to incorporate some actual bbq technique and 3 2 1 was out the window

[@hooterscalendar365]

Great tutorial and Awesome video work!

[@borders27]

Great vid Chef Eric. If you could see my excitement when I noticed that Kettle Joe in the background ready to be fired up. I too did some ribs for the holiday on the KJ with stunning results.

[@ChefEricGephart]

Glad to hear it. Ya, that kettle joe is a lot of fun. Shot a few videos with it that day.✅🤙🏾

[@kyleclauss8003]

Hello, I had been looking for a new way to cook my baby backs on my Masterbuilt gravity 1050. I was a little hesitant bec I’ve done the 3-2-1 way for years with pretty decent results. I saw your video and gave it a try. I’ll never waste my time with the 3-2-1 again. I’ve never made suck succulent fall off the bone ribs. My wife said they’re the best I’ve ever made and among the best she’s ever had! Because of that I had to comment and give you a follow. Thanks again!

[@kristopherhood]

Tired this on some baby back ribs today and they turned out perfect!!! Great recipe!!

[@ChefEricGephart]

Glad to hear it my friend 🔥🤙🏾

[@mra95662]

I like the trimmings from cutting spare ribs into st Louis. Sometimes I don't even trim, cook the whole spare

[@michaelpsherman]

Looks great, Chef! I totally agree that the times are way longer than required and had the suspicion they have been based on offset smoker parameters as Gilbert Pilz mentions. Thanks for posting this as I’ve been struggling with ribs, feeling they’ve been overcooked. Can’t wait to try this method out!

[@ChefEricGephart]

It's a great point ✅ Keep me posted🤙🏾 E

[@mamaandpapajoe]

Nice video Eric, great info to help build the effective fire. Ribs look awesome! Looking forward to more great videos!

[@ChefEricGephart]

Cheers my friend. Safe travels 🔥🤙🏾

[@Holmesy89]

Thank you. I think this will be my first go with my new ceramic grill.

[@philippmari8480]

Amazing that’s gonna be my first try in my new home on the Kamado Joe 👌

[@ChefEricGephart]

Awesome, keep us posted 🤙🏾🔥

[@2005Pilot]

Love It & I got a stick burner 👍👍. 300 works well for me too! St Louis over baby back

[@bearlopez78]

Thank you for this. I was literally just thinking about this the other day that I need to start cooking my meats longer based on all these other recipes. I’ve always cooked my ribs in 3 hrs max and was starting to think I might be doing something wrong or they can be improved by cooking longer…looks like I’ll stick with what I know on this one. For the record: St Louis ribs over baby backs 100

[@ChefEricGephart]

Go with what you know for sure!!! I'm with you on the St. Louis 🔥🤙🏾🔥

[@frankferraro5082]

Just wondering how this method would work on a pellet grill 3-2-1 terrible on it just ma try it

[@willybones3890]

Astounding. I am humbled.

[@chrism1164]

Yes - St Louis over Baby Backs! I researched it - more BBQ guys are chosing St Louis Ribs. As meat prices are rising - a better value - and a very wonderful finished rib using this method!

[@simeonmurphy4938]

Love this you're amazing, learning good 👍

[@rivalearth330]

Great video. Now I’m starving. Lol

[@ChefEricGephart]

🤣 Cheers for watching and taking the time to comment. All the best Chef E

[@daroldmaki9136]

this was my first on my new kamado and it was a crowd favorite thanks for making me look like a pro cant wait to try all you others! THANK YOU!!!

[@claytongrafisil]

Wp