Anyone smoked individual St. Louis Ribs?

I have never smoked on one of these smokers, but here is some thoughts.Make sure you fill water pan(maybe with apple juice).I would have left ribs together less chance of them drying out.I personally don't like to let ribs set in rub more than 2hrs.I tend to think that if there is very much salt in rub it gives it a ham taste.It will probably take less time to smoke since ribs are apart.Good luck!!!

Did you cut them or are you talking about individual country style ribs? I've never seen anyone sell Spare Ribs (St. Louis) like that, but country style (which are really ribs) are done that way.

What did they look like?



Here are individual country style ribs:


They will dry out, you're exposing more meat to the air/heat/smoke so they will dry out very quickly.

Also on ribs, never rub them overnight. The salt will cure the pork and make them taste like ham. If you like that taste, okay, but have a read through the threads and you'll see some recent ones about when to do it.

Good luck. The only suggestion I can say is check out this search for "country style ribs" for ideas:

Search on "country style ribs"

Sorry. You are right. They are Country Style. I went to bed before I got your replies so will probably enjoy ham "ribs". I put 2 cups of apple juice in smoker and set at 225. I pushed them together to try to keep them more moist. Will 3 hours be too long?

It will be hard for us to make a guess, without having smoked on one of these smokers.You will need to keep good notes, so next time you will have some idea.IMO you was probably right in 4-5 hr range, but how would I know(it's done when it is done)

Don't worry about rub, my buddy likes a little ham taste to his ribs. Next time you will have something to compare to you may like it this way also?

I've done country style ribs a number of times cause my wife likes them. They do dry out quickly so the key is to do as suggested by Stogie in a previous post on the subject. Treat them like they're a pork loin and cook them to an internal temperature of 145*. You can always smoke them a little longer if you prefer, but at least you'll not overcook.

I'd stick a therm probe in the smallest cut, and go from there. If you do this, I don't think you need to stick them together. Good luck.

Pags did we forget to tell him that opening the door on that uninsulated smoker will prolong the smoke???

I got nervous leaving it on the smoker while at church so I smoked for 1 hour then wrapped in foil and put in 180 degree oven for 2 hours. Great smoke taste, nice and moist. Rub was Misty's BBQ Rub and didn't give it the ham flavor some feared (had rubbed and left overnight). Thanks for everyone's help! First smoke was a success!

If you leave it in your oven for 2 hrs. at 180*, you can do the same with your Cookshack. Glad it turned out so well.

Your rub may give the ham taste if it has salt in it. No salt. OK.

Good point Pags! I will leave it on the smoker next time.