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Weekend rib cook, suggestions?

Cookinbob
Cookinbob Posts: 1,691
in EggHead Forum
I have 2 racks of St. Louis ribs to do on Saturday.  I did one other rib cook, and they were done a bit too soon, unfortunately I did not document it, so kind of starting from scratch.  

I really don't want to mess with foiling or spritzing.  My plan as of now is to peel the membranes and rub them with my homemade rub on Friday night, then 275 dome temp for about 4 hours on Saturday with some KC Masterpiece for the last 15 minutes or so.  Not sure how to get a good temp measurement on the ribs, so will rely on the bend test.  They will be in a rib rack, indirect with a drip pan, hickory for smoke.

Am I in the ballpark? Suggestions?
XLBGE, Small BGE, Homebrew and Guitars
Rochester, NY
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Comments

  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Yep
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • jaydub58
    jaydub58 Posts: 2,167

    With St Louis SRs, you may be a bit closer to 5 hours than 4.

    Trust the bend test.

    I don't foil ribs either.

    John in the Willamette Valley of Oregon
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  • pgprescott
    pgprescott Posts: 14,544
    You never know for sure, but I think the 4 hours is a good start @275. Not foiling at all could make them take a little longer, but every piece of meat is different. Pretty good plan in place.
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  • Mike_the_BBQ_Fanatic
    Mike_the_BBQ_Fanatic Posts: 700
    I go a little lower at 225 and for stl cut...usually about 5 hours...but agree...let the bend test decide...I know you said you have a rub...but if you are ever looking to try a new one...I love Memphis dust on ribs and pulled pork... Amazingribs.com has worked well for me for ribs and pulled pork recipes. http://amazingribs.com/recipes/porknography/index.html
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
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  • texaswig
    texaswig Posts: 2,682
    Google up turbo ribs.2 hours !

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • Cookinbob
    Cookinbob Posts: 1,691
    Mike_the_BBQ_Fanatic said:
    ..I love Memphis dust on ribs and pulled pork... Amazingribs.com has worked well for me for ribs and pulled pork recipes.
    I looked up the Memphis Dust recipe, it is pretty close to my home made rub,  If I add ginger and rosemary (I guess I would powder with mortar and pestle), I would be pretty close.  Might try for this cook
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • lousubcap
    lousubcap Posts: 37,832
    edited October 2013

    @Cookinbob-eggcellent point of departure.  You plan is solid and another good finish indicator is the tooth-pick test.  Insert into the thickest meat close to the bone-no resistance and you are there.  Works great on any half slabs.  I have even used FTC with ribs and they were fine after a couple of hours should it come to that option. 

    BTW-turbo is an option but if you look at BGE time as an opportunity to slow your life down then read about it and file away for the appropriate time.  YMMV-

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Cookinbob
    Cookinbob Posts: 1,691
    I have done turbo butt and brisket, but this time around I have the time.  Am going to enjoy the cook with my son along with some craft and home brewed beers, and maybe a nice Punch cigar.  Turbo ribs another day.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • minniemoh
    minniemoh Posts: 2,145
    You've got a great weekend plan Cookinbob. Enjoy !
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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