I did my last batch of St. Louis Style ribs at 275 for 4 hours. Turned out awesome.
Can I still do Baby Backs at 275 and get the same great results? If so, how long at 275 should I start looking for them to be done?
Thanks
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yep, BB work great at 275 also. Time will depend on the weight. You'll prolly want to toothpick test at about 3 hours.
TN Q took the words right outta my mouth.
I've noticed lately that loin backs keep getting thicker on the brisket end. Guess the meat packers figure that heavier LB's at $3.49/lb beats boneless pork loins at $2.09/#
Anyway, be sure to toothpick the thick ends.
I've noticed lately that loin backs keep getting thicker on the brisket end. Guess the meat packers figure that heavier LB's at $3.49/lb beats boneless pork loins at $2.09/#
Anyway, be sure to toothpick the thick ends.
I'm throwing a couple slabs of St. Louis into the smoker for tonight's dinner. Think I'll try 275* all the way and give the Texas Rib Ranger technique a try.
On second thought, 275* all the way, KISS with a good rub, then a light glaze to finish. Cherry wood.
On second thought, 275* all the way, KISS with a good rub, then a light glaze to finish. Cherry wood.
quote:Originally posted by Pags:
I'm throwing a couple slabs of St. Louis into the smoker for tonight's dinner. Think I'll try 275* all the way and give the Texas Rib Ranger technique a try.
On second thought, 275* all the way, KISS with a good rub, then a light glaze to finish. Cherry wood.
Let us know how that turns out, will ya?
OK. Slabs of spare ribs weighed 4.7 lbs and 5.1 lbs. I pulled the membrane and trimmed the flap of meat on the back of the spare ribs, but didn't trim them to St. Louis style. I painted a light layer of mustard and applied Williams Rib Tickler rub to both sides. Threw the slabs into a preheated smoker set to 210* for 1 hr, raised the temp to 275* till cooked. 6 oz wild cherry split into 4 pieces. When ready (3.5 hrs), I painted on a layer of Kinder's Roasted Garlic barbecue sauce and placed the ribs back into the smoker to set the sauce.
They turned out quite tasty. Great smoke flavoring. Mild seasoning with a nice garlic barbecue on the back of the tongue. That Kinder's Garlic sauce is pretty good stuff. I'm still producing better loin backs, but my spares are getting better. I also like the St. Louis cut better. Probably let the sauce set a bit too long--20 minutes.
I didn't use foil to cook but just to hold the ribs for 15 minutes while we prepared the other fixins.
They turned out quite tasty. Great smoke flavoring. Mild seasoning with a nice garlic barbecue on the back of the tongue. That Kinder's Garlic sauce is pretty good stuff. I'm still producing better loin backs, but my spares are getting better. I also like the St. Louis cut better. Probably let the sauce set a bit too long--20 minutes.
I didn't use foil to cook but just to hold the ribs for 15 minutes while we prepared the other fixins.
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Thanks for the report and the photos Pags. They sure look good.
Myself, my last eight racks of ribs have been loin backs and I find I like the spares better.
Did you find any advantage to cooking at 275*?
Myself, my last eight racks of ribs have been loin backs and I find I like the spares better.
Did you find any advantage to cooking at 275*?
They cooked a lot faster. I've done mainly loin backs, which I prefer, but I haven't had much experience with spares to note what 275* gives me. They tasted pretty good, and the wood burned pure.
Was there any difference in texture or bark at 275*? Do you usually use that amount wood for ribs?
I did 275 with no foil for 4 hours on my last rib cook. I'll never do them any other way now
The bark was better. More smoke.
I'm smoking 6 lion backs Friday. I have do a number of spares and St. Louis ribs, but this is my 2nd BB since starting this smoking addiction in January. I pulled got them out to pull off membrain and was shocked at how thick one end of the racks are. They average 3#. Some are a good 3 inches thick in one end. MaxQ makes a similar comment above. Is this normal for lion backs? FYI-they came from Sam's.
Won't this affect cooking time? It seams like one end will get over cooked while waiting for the thick end to catch up! Should I cut them in half and pull the thin sections as they get done?
Won't this affect cooking time? It seams like one end will get over cooked while waiting for the thick end to catch up! Should I cut them in half and pull the thin sections as they get done?
Loin backs are heavier BB and they are all I cook. It just amazes me why people pay the $$$ for thin/small BB's.
Yes the think end, because it has more loin meat will take longer to get cooked. Just watch them close. I put my thick in towards the hot zone in my smoker(s).
If you're really worried about it, yes, cut them in 1/2. I can't really say without seeing them, but I normally don't.
Yes the think end, because it has more loin meat will take longer to get cooked. Just watch them close. I put my thick in towards the hot zone in my smoker(s).
If you're really worried about it, yes, cut them in 1/2. I can't really say without seeing them, but I normally don't.
I think I was just inially shocked at how much meat was on them in general. One end was much heavier than the other end but I did not cut them in half. Covered in Cookshack Rib Rub and smoked for 4 hours @ 250 before checking for doneness. They were a little over done, but everyone raved about the "fall of the bone" tenderness. I didn't tell them it wasn't supposed to do that!
Sauce on the side....got to finish off 4 opened bottles from the rub/sauce exchange.
My mistake was not having a big enough drip pan. I did 2 spares on the 4th and there was very little liquid from them. However these 6 lion backs filled it up plus enough to run over the patio stones! My dogs thought it was quite a treat.
Sauce on the side....got to finish off 4 opened bottles from the rub/sauce exchange.
My mistake was not having a big enough drip pan. I did 2 spares on the 4th and there was very little liquid from them. However these 6 lion backs filled it up plus enough to run over the patio stones! My dogs thought it was quite a treat.
Like Smokin says, know your hot spots. My FEC is hotter in the back so I just put the thick ends in first. It's never been a problem.