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Rib feedback please

pirates21pirates21 Posts: 61
edited September 2012 in Pork
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?
Ninety feet between bases is perhaps as close as man has ever come to perfection." -- Red Smith
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Comments

  • CullumCullum Posts: 214
    Baby backs don't take as long as St. Louis style. I just explored with the turbo ribs method and my family loved it. I cook them indirect at 350 till they pass the bend test (which is only one way to know when they are done). Did baby backs, pulled them between 1.5 - 2 hours and let them sit for about 20 minutes (either in the foil or out). They turned out great. Will never go back to the 4 -5 hours cook on ribs. 
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  • I think the problem I had was that I cut the ribs into 2 halves reach. Since they were now shorter, the bend test doesn't work too well. I think anyway.
    Ninety feet between bases is perhaps as close as man has ever come to perfection." -- Red Smith
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  • St Louis take about an hour longer than Baby Backs

     

    Steve Van Wert, Ohio XL BGE
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  • Thanks! So, we're they a little dry because I didn't leave them on long enough? What is the common time for smoking at about 215 degrees? I would appreciate any tips. Thanks!
    Ninety feet between bases is perhaps as close as man has ever come to perfection." -- Red Smith
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  • CullumCullum Posts: 214
    At that lower temp you may not have cooked them long enough. Although not completely accurate, you could use a thermapen to check the temp of the meat to get a general idea. This is a good article on how to know when ribs are ready: http://www.amazingribs.com/tips_and_technique/are_they_ready.html
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  • Thx!
    Ninety feet between bases is perhaps as close as man has ever come to perfection." -- Red Smith
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