St. Louis Spares in SM150

250 to 275 for about 4 hours is more like it. You could go 225 but it will take about 6ish. Most rib rubs have sugar that will burn at higher temps.

Remember to use a toothpick or other tried and true method to determine doneness. Mopping/Spritzing after 2 hours is a good idea but every time you open the smoker you'll prolong the cook another 15-30 minutes.

I wrap and rest at the end for at least an hour.

Hi Joe,

Thank you for your info.
I know some cooks smoke hot.
I used to foil years ago, but I don't like what foil does to the texture of ribs.

Just want to know if any of you who have a SM150 what temperature do you do your ribs at in your SM150

Thank you,
Brian

I load 25-27 St Louis slabs into a SM260, set at 250 for 3:30. About 1/2 way thru smoke, I rotate the top and bottom racks into the center, lower temp to 230, tooth pick test at 3:30, about nails it every time. I don't mind a slightly undercooked rib, as we chill, then move to CVAP unit to hold for remainder of day. Cookshack SM series is a very reliable smoker for turning out killer Brisket, Pork, Chicken, day in, day out.

Hi Jcohen1005,

Thank you for your info.
This is exactly what I was looking for : )

I will try to take a picture of the ribs when they are done, if my kids let me.

Thank you!

Hi Jcohen1005,

Thank you for your info!
They were perfect! : )

Set temp at 250 for 1 and a half hours.
Set temp 235 for the remainder of cook.
Checked for flex at total time of 3:15
Took first slab out rested it for 5 min.
Cut it was perfect!
We ate it then took out the second slab at 3 hours and 25 minutes.
Turned off smoker and took out the last slab.
All were perfect : )

Yummy

Nice job. Take good notes, don't hesitate to experiment.
BTW, I make a modified Memphis Dust rub which you can find via Google, finish the ribs with 50/50 Butter/Honey, let the folks add one of five sauces that are on the tables.

quote:

Originally posted by bembring:
...My question is the package instructions
Oven temp 335 for 2 hours.

Brian

That's for an oven and you won't like the taste.

I say 275 for XX hours. XX because it varies with the weight of each rack.

Like Smokin'Okie says.My 1996 160 I started at 235º for awhile and then tried 250º,which worked ok on loinbacks.Eddy convinced me that 275º was best and I've stuck with it.Hard to beat.