I was reading the post "ST LOUIS STYLE RIBS" by TAYLOR and decided to follow the search link provided by Smokin' on the topic.
I've done this before on other topics - it's very tedious but usually informative. I open a blank WORD doc and cut and paste the "definitive" comments. Then I'll make a comparison and see if there is a result window/trend that will serve as a starting point...
Advise on cook times for ST Louis spare ribs @ 225 degrees run from 3.5 - 7 hours. The norm appears to be 4-5 hours. That confirms that there is probably no "final answer" to this quiz question (varies by weight and technique)just a window to begin checking out your product for how YOU want it to come out.
Below is the "cut/pastes" from only the first 2 pages of Smokin's link: (each paragraph is a different members' response/opinion to Spare Rib cook times)
"Went to Sam's, got 3 racks of 3# spares. …gave it a St. Louis cut, and rubbed over night. Put into smoker at 11:15 a.m. at 225 using 3.5 ounces of Apple wood. Flipped at 3:30 p.m. and rotated the racks. At 5:15, opened and put a finishing sauce on them. At 6:15, took them off and tasted the BEST RIBS yet! The family was really impressed. So, it took about 7 hours total. They were very close to fall off the bone stage. I doubt I'll ever go back to loin back/baby backs. These spares were just too good."
"I use rib hooks in my 008 and smoke 4 hrs @ 225 de, for close to fall off the bone."
"I lay them flat, bone side up 225 for 5 hours."
"I apply rub anywhere from 2 to 6 hours ahead of time, put in the smoker at 225 with approx. 4oz. of wood and let it go for about 5 hours. I then check for doneness and let it go from there."
"Smoke at 225 for 5-6 hours with 5-6 ounces of Hickory."
"I like to soak mine in apple cider up to 6 hours a little granulated garlic some cracked black pepper hang in smokette at 225 for around 5 hours, tender and darn good"
"Cooked six slabs of spareribs, hung with the hooks in the model 55. The spareribs are larger than St. Louis cut ribs and it took 4 hours with three ounces of hickory"
"When we cook STL spares at 225, they start to dry out past 3.5 hours...we put them in, close the door, and don't open it until we take them out. 5 hours for us would have them dried out."
"I agree, if I put any slabs (spare, baby backs, trimmed, untrimmed, etc) they don't take 5 hours without drying out at 225. 3.5 lb and down spares have taken over 4 hours to get where I want, but I've also had them done in under 4"
"You should have no problem getting spares tender. I do mine for about 5 1/2 hours meat side up and they come out just fine"
"I cook my spareribs at 225 using 4-5 pound slabs …and let them smoke-cook for 3 hrs and take them out and wrap in heavy foil and place back in the smoker oven still at 225 for another hour or 2 they come out moist and juicy and very tender and tasty!"
"Did a bunch of St. Louis ribs this past weekend. …. Smoked them with hickory and cherry at 225 degrees for 5.5 hours. Took them out and washed them down with sauce and foil wrapped them for about an hour. Came out fantastic and coming off the bone."
"I prepared 2.35 lbs of St Louis ribs as directed in Ribs 101. Put them in the CS set the temp to 225 and did not open the door until the 4 hour mark. The ribs were falling off done and juicy"
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