Primo Water OVAL XL Owner's Manual page 27

FAQ
Regular Pork Spareribs and St. Louis Style Ribs
The first step is to remove the skirt from the back (bone) side of the slab.
Then determine where the bone ends are, this will give you a line to cut
the brisket bone off, resulting in a St Louis style cut. Separate the brisket
bone from the rib bones along this line.
The membrane from the rib side is then removed. The easiest way to do
this is by getting under it with a knife and prying it away from the bone,
then grabbing it with a paper towel and pulling it off. Now trim the fat off,
square up your slab, and you have your meat ready to prep.
There are as many ways to prep ribs as there are cooking them! Naked?
Seasoned? Mustard/no mustard? Lemon juice? No matter how you prep
your ribs, it's the cooking method that will make your ribs tender.
The 3-1-1 Method. This is our preferred way to cooks ribs and many on
the barbecue circuit agree. Season your ribs with your favorite seasoning,
both meat and bone side; wrap in plastic and set in the refrigerator over
night (or at least 4-6 hours). Set your grill up for indirect cooking with
some hickory wood for added smoke (or pecan, apple, peach, citrus, etc)
with a dome temp of 235°F - 250°F.
Unwrap the ribs and place in your smoker. Close the lid and let the ribs
cook for three (3) hours without peeking at them. Remember, ―if you're
looking, your not cooking!‖ While the ribs are cooking, get some sheets of
heavy duty aluminum foil ready as we are going to double wrap each slab
in foil.
After three hours (the first part of the 3-1-1), remove the ribs and put them
one by one into a foil ‗boat' to which about an ounce of plain apple juice
and a teaspoon of honey has been added. Make sure to put the ribs in
‗meat side' down and now double wrap with the foil, making sure to seal
the ends. Try to do this as quickly as possible, so as to not let the ribs lose
too much heat.
Put the ribs back into the smoker at the same temp for one hour (the first
1 of the 3-1-1). After approximately one hour the temperature of the meat
in between the ribs bones should be around 185°F - 190°F. Pull them from the
smoker and unwrap. Please use some caution here, as the ribs are hot
and some steam will have formed.
After approximately one hour the temperature of the meat in
between the ribs bones should be around 185°F - 190°F. Pull them from the
smoker and unwrap. Please use some caution here, as the ribs are hot
and some steam will have formed.
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