Just cooked 2 racks of St.Louis cut ribs. Did car wash mike's method. I checked after 4.5 hours, and thought that I should leave them on another half hour, as there was a bit of resistance to the toothpick test. When done, they were very tasty. Pulled of the bone nicely. However, they were just a tiny bit dry. Just wondering, are cooking times any different when not doing baby backs? Should I try foil next time?
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