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Been reading the gummy St. Louis rib thread. Got a Costco pack of St. Loo's rubbed and marinating in the 'fridge. Planning to put 'em on the Egg around noon or so. 

In the past I've liked to cook them 'turbo' at 300 direct until they reach 205-210F IT. They're done in about an hour and change and everyone loves them. Not a lot of bother, obviously. 

Watched a handful of BBQ shows the past week. The 'masters' do 'Loos different ways but none do turbo. They're normally shooting for some particular style sweet spot. Styles were 'Georgia' and 'Memphis'. Judges were Tuffy Stone, Myron Mixon, and Aaron Franklin, kind of the trinity of BBQ gurus.

Most cooks were done between 225 and 275F grate temp. Nobody used an Egg for ribs, some did for butts, though. Various rubs, ranging from S&P + sauce to home made to their own brand. Some guys foiled, some didn't. Some mopped, some didn't, depending on the style called out. I think all spritzed with apple juice/cider/water and don't recall anyone using hickory, instead using peach or apple, or cherry for color.

A lot depends on the style desired. From there it's about how to keep them 'moist' while you get them tender. Today we will try 'comp style' using tips from the gummy 'Loo thread and the TV and see how they compare to turbo. Will they be worth the hassle over turbo? Are competition style ribs enjoyable for the average backyard BBQer ? We'll see shortly .....  


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