mph33
Full Fledged Farker
Experimenting again and I should have waited till tomorrow but I was restless and wanted to try. I'm trying to keep the temperature under 250° tonight with zero aluminum foil or butcher paper. Let's hear your best advice.
4 hours at 275° unwrapped is my favorite way to cook St. Louis style spare ribs. I still temp and probe them for tenderness, but 4 hours really seems to work perfectly just about every time.
I'm at four and a half hours been cooking between 2:35 and 2:55 the internal temperature on both is around 170 to 172°, looks like these will take about 5 hours to do. I'm curious, should I apply a light coat of rub after the ribs come up to temp