Smoking 6 st louis style racks help....???

spacemanspiff · 08-27-2013, 06:36 AM

Hey all!
For the holiday I am going to attempt to smoke 6 or 7 st Louis cut racks.
But I'm not sure how to go about method/time and temp.
I originally was going to use the oven but I found out I would have a grill similar to the smoky mountain bravo with 2 adj. charcoal trays. thank the bbq gods. I have a rub I love (Memphis dust)and a good sauce plus I bought a rib rack from Traeger that holds 8 racks, but I've never attempted a cook this big. Do I still use the 3-2-1 method and foil for the 2hrs? Do I baste/mop? if so when? Also, what should I do with the tips...should I cook them at the same time or freeze and save them for another day? Any advice would be greatly appreciated.

Thanks!

LMAJ · 08-27-2013, 07:07 AM

I would rub them, throw them on the pit and cook till they pass the bend test..
If you have room for the tips cook them at the same time and toss them in some beans.

Smokin'Butts · 08-27-2013, 07:12 AM

I find that the 3-2-1 method does not work for me. I use a 2-2-.5. I don't spray, but I cook in a backwoods. Throw them on until you get the color you want, foil them until they are almost done, sauce/glaze and toss them in there for 30 min or so to firm them up and set the sauce/glaze. There are quite a few ways to do tips. If you save them that is just another excuse to smoke later...like anyone needs an excuse to smoke

16Adams · 08-27-2013, 07:50 AM

What is this thing "Holiday" of which you speak??

Don't oversmoke, don't undercook. Enjoy the ribs brother. I have green peas and meatloaf in a Stanley thermos on the menu for the "holiday"

Texas Turtle · 08-27-2013, 07:51 AM

3-2-1 is usually way too long on any of my cookers. My benchmark on the WSM is 2-1-1 for untrimmed spares, which is what I usually do. On St. Louis ribs, I usually go 2-1-0.5 and check for doneness. I did a couple of racks of loin backs on the WSM without foil last time and they were not as tender as usual IMHO although everyone else raved. I'm usually cooking about 275 on the WSM with the IQUE and 250 on the offset. I rotate positions on the offset hourly, especially if I'm not foiling.

fantomlord · 08-27-2013, 08:13 AM

Quote:

Originally Posted by LMAJ

I would rub them, throw them on the pit and cook till they pass the bend test..
If you have room for the tips cook them at the same time and toss them in some beans.

^do that. St. Louis spares for me go around 4-5 hours, cooking somewhere in the 275° range

The_Kapn · 08-27-2013, 08:23 AM

Quote:

Originally Posted by LMAJ

I would rub them, throw them on the pit and cook till they pass the bend test..
If you have room for the tips cook them at the same time and toss them in some beans.

When we competed, we did the cook/foil thing to get the MAX control and flavor in our ribs and did very well in that catagory.
I still wrap when doing ribs as presents (bribes

) for others since they have to go in foil for pickup/delivery anyway.

But here at home I just trim and season them and put them on the PG500 at 270 (ish) till they pass the bend test.
NO spritzing or saucing ever.
Normally 4-4.5 hours for loin backs and about 5-5.5 hours for spares.
They come out wonderful!

The small "incremental" improvement with wrapping is in no way justified by the extra mess and labor of wrapping, IMHO.

Good Eats either way.

TIM

pitbossJB · 08-27-2013, 09:27 AM

Yep, put em on and don't touch em till they're done. eat em and watch the recipients grin and wipe their chins with glee.

Ole Man Dan · 08-27-2013, 11:42 AM

I guess I'm getting lazier as I age. I like to run my Offset at 275° to 325°.
I don't wrap Spare Ribs, but I sometimes wrap Baby Back Ribs...

Sunday I'm smoking Spares, A Deer Shoulder, and a couple Meat Loafs.
I will wrap the Deer Shoulder.
I'm going to inject it with Beef broth, give it a couple hours smoke,
and wrap to finish. (Those can dry out faster than I like...)

08-27-2013, 06:36 AM	#1
spacemanspiff Is lookin for wood to cook with. Join Date: 06-26-13 Location: harrison twp. Mi	Smoking 6 st louis style racks help....??? Hey all! For the holiday I am going to attempt to smoke 6 or 7 st Louis cut racks. But I'm not sure how to go about method/time and temp. I originally was going to use the oven but I found out I would have a grill similar to the smoky mountain bravo with 2 adj. charcoal trays. thank the bbq gods. I have a rub I love (Memphis dust)and a good sauce plus I bought a rib rack from Traeger that holds 8 racks, but I've never attempted a cook this big. Do I still use the 3-2-1 method and foil for the 2hrs? Do I baste/mop? if so when? Also, what should I do with the tips...should I cook them at the same time or freeze and save them for another day? Any advice would be greatly appreciated. Thanks!

08-27-2013, 07:07 AM	#2
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	I would rub them, throw them on the pit and cook till they pass the bend test.. If you have room for the tips cook them at the same time and toss them in some beans. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

08-27-2013, 07:50 AM	#4
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Holiday?? What is this thing "Holiday" of which you speak?? Don't oversmoke, don't undercook. Enjoy the ribs brother. I have green peas and meatloaf in a Stanley thermos on the menu for the "holiday" __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top

08-27-2013, 07:51 AM	#5
Texas Turtle Take a breath! Join Date: 05-26-09 Location: Fulshear, Texas	3-2-1 is usually way too long on any of my cookers. My benchmark on the WSM is 2-1-1 for untrimmed spares, which is what I usually do. On St. Louis ribs, I usually go 2-1-0.5 and check for doneness. I did a couple of racks of loin backs on the WSM without foil last time and they were not as tender as usual IMHO although everyone else raved. I'm usually cooking about 275 on the WSM with the IQUE and 250 on the offset. I rotate positions on the offset hourly, especially if I'm not foiling. __________________ BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc.

08-27-2013, 09:27 AM	#8
pitbossJB is One Chatty Farker Join Date: 12-05-09 Location: Sandia Park,N.M. (land of entrapment) Name/Nickname : el jefe	Yep, put em on and don't touch em till they're done. eat em and watch the recipients grin and wipe their chins with glee. __________________ "It's all done with smoke and mirrors..............I think I like smoke the best" UDS with 007 mods and pizza top Highly modified Bandera w/ griddle on firebox Mini SJ/UDS micro mini UDS Smokey Joe's 1983 22.5" Weber kettle

08-27-2013, 07:12 AM	#3
Smokin'Butts Full Fledged Farker Join Date: 03-29-13 Location: Anderson, South Carolina Name/Nickname : Brian	I find that the 3-2-1 method does not work for me. I use a 2-2-.5. I don't spray, but I cook in a backwoods. Throw them on until you get the color you want, foil them until they are almost done, sauce/glaze and toss them in there for 30 min or so to firm them up and set the sauce/glaze. There are quite a few ways to do tips. If you save them that is just another excuse to smoke later...like anyone needs an excuse to smoke

08-27-2013, 11:42 AM	#9
Ole Man Dan is one Smokin' Farker Join Date: 07-24-11 Location: Gadsden, Alabama	I guess I'm getting lazier as I age. I like to run my Offset at 275° to 325°. I don't wrap Spare Ribs, but I sometimes wrap Baby Back Ribs... Sunday I'm smoking Spares, A Deer Shoulder, and a couple Meat Loafs. I will wrap the Deer Shoulder. I'm going to inject it with Beef broth, give it a couple hours smoke, and wrap to finish. (Those can dry out faster than I like...)