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Unread 01-17-2011, 03:54 PM   #1
hmacmill
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Default 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?

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Unread 01-17-2011, 03:57 PM   #2
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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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Unread 01-17-2011, 04:03 PM   #3
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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 ^^^

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Unread 01-17-2011, 05:04 PM   #4
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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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Unread 01-17-2011, 05:13 PM   #5
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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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