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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-17-2011, 03:54 PM
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#1 |
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Got Wood.
Join Date: 12-20-10
Location: Byram Twp, NJ
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St Louis style ribs
I tried doing st Louis style ribs and ran into some problems. I trimmed them up and put them in the smoker at 225 to 250 F. The rubs reached 200 F in under 2 hours. This my first time doing spare ribs. I sauces them and put them back in and the temp of the rubs dropped to 160. U left them in until they were 180. They tasted good but weren't so tender.
Any advice for me for next time? Sent from my ADR6300 using Tapatalk |
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01-17-2011, 03:57 PM
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#2 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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I've never tried a thermometer on ribs. I always look for a little pullback on the bone & how flexible they are. Basically, if you pick them up in the middle and the sides bend down, or, if you pick up one side and make an "L", they should be good to go. St. Louis cut spares are my favorite btw - but I like 'em all.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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01-17-2011, 04:03 PM
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#3 |
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somebody shut me the fark up.
  
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Basically, the bones in the ribs will conduct temp through to a very large extent. Ribs being well... nearly all bone will indeed give you fast high temps. The main thing is time, not temp. You can get them to 200 internal in 2 hours, but they need 4 to 6 hours to be real tender like gtr says ^^^
Cheers! Bill
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A butterflies wings. About to bring down everything... |
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01-17-2011, 05:04 PM
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#4 |
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somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Yep, forget going by internal temp with ribs. Cook them until they begin to split when picked up with some tongs.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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01-17-2011, 05:13 PM
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#5 |
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is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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I agree with what's been said already: Go by "limpness" and pullback. STL Spares in my UDS at 250* will take around 5-6 hours depending on whether I foil or not.
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Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160 |
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