STL vs Baby Back - Temp&Time

[Chuck_NE]

I started cooking baby backs exclusively and found I had good luck with a higher temp around 275. Now that I have done more St Louis I'm feeling like they may be better at a lower temp with a longer cook time. Just seems like st louis has more fat and longer cook time would help to render it out more.

 

[Groundhog66]

Same temp, longer cook time.

 

[T.Mac]

I do STL for about 4hrs at 225-240F.

 

[BTM88]

Cooked baby backs on Father's Day weekend at 225 for 3 hours then rest for another 30. They came out pull off the bone tender with a nice outer crust. Mmmm mouth is watering just thinking about it.

 

[DjPorkchop]

I run them where my cooker runs that day. I don't chase temps. I would rather kick back and enjoy the cook instead of my OCD over temps.

When I cook ribs on my old leaky UDS, she runs some days at 250 and other days 275-300. I just go with it and I have never had a complaint about my ribs except a couple times I farked them up on my big poppa drum which I have since got figured out as well.

I say what ever makes your cook the best for you, go for it!

 

[lankster35]

I still believe in the 225 maybe 250 for ribs. I know they can be done hotter but I like the texture and pink pull off the bone meat all the way through. Pecan wood and can be a 6 hour cook so you need time and beer. 3-3.5 unwrapped and then been using the crack sauce wrapped for 1-1.5 hours. Then open and finish off with more crack sauce when they look almost done. That last part open depends on how done they look after unwrapping. If I feel like it I will spritz with apple juice every 30 minutes but I am never consistent with that part.

 

[LYU370]

Loin backs I do at 250, usually done in a little over 4 hours. STL I cook at 275 usually for a little over 4 1/2 hours. Toothpick test to check for doneness.

 

[Bob C Cue]

I also use the toothpick test. The more I need to use one after eating ribs, the more I've eaten and thus the better they must have tasted!