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Unballanced Ribs

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Gandolf
Gandolf Posts: 906
edited November -1 in EggHead Forum
I'm doing a rack of loin back ribs and a rack of St. Louis style ribs. Plan on doing indirect at 250 dome for about 6 hours with saucing the last 1//2 hour or so. Do I have to be very concerned about the slightly different size of the two racks? Thanks[p]Dave
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  • The Virginian
    The Virginian Posts: 275
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    Gandolf,
    proably not, but you do have to be concerned about the difference in the way to two types of ribs cook. Loinbacks like a somewhat higher temperature, about 240-250 grate temp (add about 25 degrees to get necessary dome temp). I would run them both at that temp. The loin back will probably be done an hour or more before the spare. There is less fat in the loin, which I think accounts for the difference in the way they cook. [p]Brett
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  • Gandolf
    Gandolf Posts: 906
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    The virginian,[p]Thanks, I'll increase the temp a litle.

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