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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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Old 06-05-2011, 11:56 PM   #1
Fyrman_Mike
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Default Babyback Cook Times

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!
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Old 06-06-2011, 12:03 AM   #2
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in my WSM @ 3 hours @ 275*-300*. foiled for a while after i see good color and some honey.
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Old 06-06-2011, 12:08 AM   #3
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In my drum, loin backs take 3 hours 1.5/45/45, and St. Louis spares take 4 (2/1/1) @ 250
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Old 06-06-2011, 02:01 PM   #4
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Great...thanks all! Can't wait to try a slab tonight with my smoked mac-n-cheese!
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Old 06-06-2011, 02:54 PM   #5
Big_Alvin
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in both my superpro and outlaw 225 @ 5 HOURS no foil works for me
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Old 06-06-2011, 03:36 PM   #6
SmokerKing
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225 - 240
4 1/2 hours
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Old 06-06-2011, 04:36 PM   #7
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I do them 2-1 then finish in smoke until they are done which is usually about 1 beer....or a half hour
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Old 06-06-2011, 06:47 PM   #8
hnd
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yikes mine take 6 hours at 235. i must be doing it wrong?
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Old 06-06-2011, 07:13 PM   #9
El Ropo
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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.
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Old 06-06-2011, 08:57 PM   #10
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Yikes, my beers only last 15 minutes!
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Old 06-07-2011, 11:27 AM   #11
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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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Old 06-07-2011, 11:31 AM   #12
Unfathomable Bastid
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I just did them 3-2-1 at 225. They were killer...
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