My sons are going back to school and requested ribs. I saw St. Louis style and thought I would give it a try. My research indicates that I cook them like I do my baby backs. Also, while on vacation in Florida, I picked up some bad Byron's Butt Rub. I have never cooked/used either, so I have some questions.
I don't use foil on my ribs, I am planning on about six hours of low and slow at 225-250 I chose that because everyone says just add time. It usually takes me five to do baby backs. Is that about right or does it not take THAT long?
Next I read for ribs, bad Byron's is too salty, but I don't know what ratio to cut with turbinado sugar. I was going 1-1 but may do 2-1 sugar to BB. does anyone have suggestions? My kids like it sweet and not necessarily spicy.
The ribs already appear trimmed. Any other insight would be appreciated.