Babyback Cook Times

F

Fyrman_Mike

Guest
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:
 
in my WSM @ 3 hours @ 275*-300*. foiled for a while after i see good color and some honey.
 
In my drum, loin backs take 3 hours 1.5/45/45, and St. Louis spares take 4 (2/1/1) @ 250
 
Great...thanks all! Can't wait to try a slab tonight with my smoked mac-n-cheese!
 
I do them 2-1 then finish in smoke until they are done which is usually about 1 beer....or a half hour:becky:
 
yikes mine take 6 hours at 235. i must be doing it wrong?
 
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.
 
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
 
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