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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-19-2013, 10:23 PM   #1
papitman
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Default Smoking St Louis Ribs

I just got a texas longhorn smoker, was impressed with the heavy guage metal. Anyway, I notice when I make baby backs they are fall off the bone, anytime I try st Louis ribs they are tough. cooking at 225-240 for 5hrs than wrapping them in tin foil with apple juice for another hr. Any suggestions?? Also, anyone here do Briskets? How long and at what temp would you cook it at? DO you wrap with foil at any point?
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Unread 07-19-2013, 10:46 PM   #2
nedayboyz
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I did some st Louis ribs last week, using the 3 2 1 method. they were great, not tough at all.
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Unread 07-19-2013, 10:48 PM   #3
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You say they are tough, so what did you do to test that they were done when you pulled them off?
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Unread 07-19-2013, 10:56 PM   #4
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Unread 07-20-2013, 06:07 AM   #5
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3-2-1 if you want fall off the bone, don't unwrap until they are as tender as you want. Drink plenty of beer to make sure it goes smoothly.
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Unread 07-20-2013, 07:55 AM   #6
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Two hours in foil is too long for me.... fall off the bone. I like a little bite off the bone and have settled in at 45 min in foil.
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Unread 07-20-2013, 08:33 AM   #7
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Usually smoke St Louis style ribs 250-275 with a 2-1-1. Spray down with either apple juice or Dr. Pepper before foiling.

Works every time...
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Unread 07-20-2013, 10:07 AM   #8
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whats foil?
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Unread 07-20-2013, 02:45 PM   #9
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All I cook is spares, never seem to have a problem with tenderness. It's all about time and temperature. I usually do a 2-2-1 on them around 250. Many different ways, but when I wrap I usually add either apple juice/bbq sauce mixture or fool around and do a johnny trigg style rib with honey, brown sugar, and butter spread.
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Unread 07-20-2013, 03:39 PM   #10
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Quote:
Originally Posted by Bludawg View Post
whats foil?
I'm with blue, cook em at 275 till they pass the bend test.
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Unread 07-21-2013, 08:39 AM   #11
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Quote:
Originally Posted by nastynotch347 View Post
I'm with blue, cook em at 275 till they pass the bend test.
^^^^that
St Louis spares usually go around 4-5 hours for me @~275 or so. No foil or spritzing, just throw 'em on the rack and leave 'em alone until they pass the bend test

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Unread 07-21-2013, 10:31 AM   #12
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Try a different store for the meat. Got a local place that sells the worst spare ribs in the world. They never turn out tender no matter what technique I use. I like to cook ribs in the 260-275 range. I think it renders the fat better than the 225+/- and is done quicker. If you do go the higher temps and your rub has a good amount of sugar I would start checking the color at about 2-3 hours and foil for about an hour if getting too dark.
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Unread 07-21-2013, 10:56 AM   #13
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I'm in the no foil group also. Waist of foil....I let them ride 250-275 till they tell me they are done. Usually 4-5 hours like already said.
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Unread 07-21-2013, 11:41 AM   #14
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Do they get too dark when you don't wrap?
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Unread 07-21-2013, 11:55 AM   #15
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Leaving them unwrapped doesn't necessarily mean they'll get dark. I didn't wrap the ones in the pic above and they didn't darken. Depends on how much and want kind of sugar is in your rub, and what temp you cook at.
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