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papitman 07-19-2013 10:23 PM

Smoking St Louis Ribs
I just got a texas longhorn smoker, was impressed with the heavy guage metal. Anyway, I notice when I make baby backs they are fall off the bone, anytime I try st Louis ribs they are tough. cooking at 225-240 for 5hrs than wrapping them in tin foil with apple juice for another hr. Any suggestions?? Also, anyone here do Briskets? How long and at what temp would you cook it at? DO you wrap with foil at any point?

nedayboyz 07-19-2013 10:46 PM

I did some st Louis ribs last week, using the 3 2 1 method. they were great, not tough at all.

marubozo 07-19-2013 10:48 PM

You say they are tough, so what did you do to test that they were done when you pulled them off?

nedayboyz 07-19-2013 10:56 PM

BB-Kuhn 07-20-2013 06:07 AM

3-2-1 if you want fall off the bone, don't unwrap until they are as tender as you want. Drink plenty of beer to make sure it goes smoothly.

scp 07-20-2013 07:55 AM

Two hours in foil is too long for me.... fall off the bone. I like a little bite off the bone and have settled in at 45 min in foil.

Longhorn01 07-20-2013 08:33 AM

Usually smoke St Louis style ribs 250-275 with a 2-1-1. Spray down with either apple juice or Dr. Pepper before foiling.

Works every time...

Bludawg 07-20-2013 10:07 AM

whats foil?

2000milesofsmoke 07-20-2013 02:45 PM

All I cook is spares, never seem to have a problem with tenderness. It's all about time and temperature. I usually do a 2-2-1 on them around 250. Many different ways, but when I wrap I usually add either apple juice/bbq sauce mixture or fool around and do a johnny trigg style rib with honey, brown sugar, and butter spread.

nastynotch347 07-20-2013 03:39 PM


Originally Posted by Bludawg (Post 2558452)
whats foil?

I'm with blue, cook em at 275 till they pass the bend test.

fantomlord 07-21-2013 08:39 AM


Originally Posted by nastynotch347 (Post 2558741)
I'm with blue, cook em at 275 till they pass the bend test.

St Louis spares usually go around 4-5 hours for me @~275 or so. No foil or spritzing, just throw 'em on the rack and leave 'em alone until they pass the bend test

jemezspring 07-21-2013 10:31 AM

Try a different store for the meat. Got a local place that sells the worst spare ribs in the world. They never turn out tender no matter what technique I use. I like to cook ribs in the 260-275 range. I think it renders the fat better than the 225+/- and is done quicker. If you do go the higher temps and your rub has a good amount of sugar I would start checking the color at about 2-3 hours and foil for about an hour if getting too dark.

NOHENS 07-21-2013 10:56 AM

I'm in the no foil group also. Waist of foil....I let them ride 250-275 till they tell me they are done. Usually 4-5 hours like already said.

gmag 07-21-2013 11:41 AM

Do they get too dark when you don't wrap?

fantomlord 07-21-2013 11:55 AM

Leaving them unwrapped doesn't necessarily mean they'll get dark. I didn't wrap the ones in the pic above and they didn't darken. Depends on how much and want kind of sugar is in your rub, and what temp you cook at.

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