I have always cooked St. Louis Style ribs, but wanted to try some baby backs. How much time difference is there in cook times between the two? Normally cook my St. Louis at 250 for 4 hours.
Thanks for the input!:thumb:
06-06-2011 12:03 AM
in my WSM @ 3 hours @ 275*-300*. foiled for a while after i see good color and some honey.
06-06-2011 12:08 AM
In my drum, loin backs take 3 hours 1.5/45/45, and St. Louis spares take 4 (2/1/1) @ 250
06-06-2011 02:01 PM
Great...thanks all! Can't wait to try a slab tonight with my smoked mac-n-cheese!
06-06-2011 02:54 PM
in both my superpro and outlaw 225 @ 5 HOURS no foil works for me
06-06-2011 03:36 PM
225 - 240
4 1/2 hours
06-06-2011 04:36 PM
I do them 2-1 then finish in smoke until they are done which is usually about 1 beer....or a half hour:becky:
06-06-2011 06:47 PM
yikes mine take 6 hours at 235. i must be doing it wrong?
06-06-2011 07:13 PM
Since loin backs are leaner than spares, they cook up quicker, just like any other lean meat. I like to do them a bit faster, and will power through at around 300-325 for 3 hours. No peeking, foiling, spritzing. They'll pass the bend test, and won't get rubbery, or dry. Just moist juicy goodness.
06-06-2011 08:57 PM
Yikes, my beers only last 15 minutes!
06-07-2011 11:27 AM
Id say 3-4hours shooting for 275. each rack is a little different. I remember some of my first cooks taking 7 hours due to crap firebox controll