I usually cook ribs 275-300. Yesterday I cooked a St Louis rack at 225/230, because that's where the temp dropped to and held when I closed the bottom vents after I put the rack on at 270 (dome). I decided to see how long it would hold and to cook the ribs that low for the first time. (Sorry, no pics).
After 5 hrs I boosted the temp to 260 (dome) and they finished (bend test) 1hr 45 mins later.
They were juicy w/ nice bark and chew. No foil or spritzing. All I did was rub them w/ Mrs. Dash Garlic and Herb seasoning and refrigerate for 24 hrs. I had my own BBQ sauce on the side.
I probably won't do em that low again, for time purposes, but it's nice to know it works.
1/4" Cimarron offset & Webers galore. REAL men drink ALE.
Last edited by charrederhead; 03-12-2013 at 03:04 PM..