I have cocked ribs many times with good results. I purchased two racks of St. Louis Ribs at Costco and they are already seasoned. When I opened the package they have a lot of sauce on them. I find I need 5 hours for side ribs. My concern is that the sauce may burn in that length of time. What do you guys think about indirect in a rack at 225 with a drip pan? I could just wash the ribs and dry rub them if you think they will burn?
In the bush just East of Cambridge,Ontario