I NEED SUGGESTION ON HOW LONG TO COOK RIBS @ 225 DEGREES. I WANT THEM TO BE TENDER AS WELL AS MOIST.
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Lots of variables to consider.
If you click the "find" buttom above, de-select the "this forum only" checkmark, then type in ribs, st louis ribs or something similar, you will get plenty to get you started. Probably the best place to start would be to click on the "ribs 101" link on the left side of the home page. Hope this helps.
Welcome to the forum!
If you click the "find" buttom above, de-select the "this forum only" checkmark, then type in ribs, st louis ribs or something similar, you will get plenty to get you started. Probably the best place to start would be to click on the "ribs 101" link on the left side of the home page. Hope this helps.
Welcome to the forum!
Excellent answer!
We should suggest this to all new folks,so they get the benfit of the untold volumes of specific applications.
We should suggest this to all new folks,so they get the benfit of the untold volumes of specific applications.
Help!!! I have searched for over an hour for St louis ribs and am more confused than ever. Is there some place other than the cookbook with the temp and approx time to cook them?
Definitely read Ribs 101 first. Go into "find" and click "advanced search". Under "search by" click "ribs". Enter "st louis" in "search words". You'll get a ton of posts. The posts will then add to your knowledge.
Set the smoker at 225*. Once the meat has pulled back from the ends of the bones and then a toothpick slides in and out of the meat easily, they're done. In general, St. Louis will take around 6 hrs, give or take an hour. But they're done when they're done.
Plan your smoke so the ribs will get done in plenty of time just in case they take longer. Done early is good since you can then double heavy duty foil, wrap them in a beach towel and place in a cooler. They'll stay hot for several hours.
Set the smoker at 225*. Once the meat has pulled back from the ends of the bones and then a toothpick slides in and out of the meat easily, they're done. In general, St. Louis will take around 6 hrs, give or take an hour. But they're done when they're done.
Plan your smoke so the ribs will get done in plenty of time just in case they take longer. Done early is good since you can then double heavy duty foil, wrap them in a beach towel and place in a cooler. They'll stay hot for several hours.
One addition to help the search, you can also select which forum to search and we have one just for ribs.
When I searched on "st louis" I got:
Search on "St Louis" in Ribs
What's the confusion, there's a lot to learn
Oh, and you're correct, don't use the cookbook times.
The time will vary GREATLY on the weight of the ribs. trimmed St. Louis can be as small as under 2 lbs and easily over 3.5.
Start at 225, and then
If you've been a member since Aug 2008, we've probably covered the basics, so if you tell us what's confusing, we can help.
When I searched on "st louis" I got:
Search on "St Louis" in Ribs
quote:Originally posted by egapgt:
Help!!! I have searched for over an hour for St louis ribs and am more confused than ever.
What's the confusion, there's a lot to learn
quote:Originally posted by egapgt:
Is there some place other than the cookbook with the temp and approx time to cook them?
Oh, and you're correct, don't use the cookbook times.
The time will vary GREATLY on the weight of the ribs. trimmed St. Louis can be as small as under 2 lbs and easily over 3.5.
Start at 225, and then
If you've been a member since Aug 2008, we've probably covered the basics, so if you tell us what's confusing, we can help.