So I tried my hand at some St. Louis spareribs about 3 weeks ago and decided I would do them turbo (since the butts come out so great like that). in the end I thought they came out pretty decent. Well since Publix had St. Louis spareribs on sale again for the 4th I decided to try doing more, but low and slow (my first low and slow). I did them for around 6 hours between 225 and 250 until they passed the toothpick and bend test and I have to say they were FAR better than the turbo ribs I did. They were more tender and juicer. Has anyone else experienced this? I don't think I'll ever do a low and slow butt since the turbo ones I've done are honestly the moistest, best pulled pork I've ever had, so I was kind of surprised that didn't seem to hole true with ribs. Thoughts?
Medium BGE, Weber Q120 (The traveller)
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