St Louis ribs

Timbo66

Want to try thr turbo method on two racks of St Louis style ribs. What is the procedure for this? Temp, time, direct or indirect. Thanks and have a great weekend.

nolaegghead

Indirect at 350 plus or minus 25F until they are done, probably around 2 hours.  Some people define turbo as greater than 300F.  It is always indirect or you're just grilling it (direct), where dome temp really doesn't matter.

edit (thanks DMW) changed "It is always direct" to "It is always indirect"

Timbo66

Thank you very much 

DMW

nolaegghead said:

Indirect at 350 plus or minus 25F until they are done, probably around 2 hours.  Some people define turbo as greater than 300F.  It is always direct or you're just grilling it (direct), where dome temp really doesn't matter.

I think @nolaegghead meant it is always indirect or you're just grilling it.

RRP

+1 @nolaegghead said and no foil!

Timbo66

Thanks guys 

SteveWPBFL

265F dome ondirect for 2-1/2 hrs-ish works good for me. Rotate them once or twice. Just your favorite rub and smoke.put the sauce on the table not on the grill.

RRP

SteveWPBFL said:

265F dome ondirect for 2-1/2 hrs-ish works good for me. Rotate them once or twice. Just your favorite rub and smoke.put the sauce on the table not on the grill.

Not being a smart ass - OK? But if your spares get done in that short of time and at that temperature you must be cooking them direct - right? If not and you are cooking indirect then your dome thermometer MIGHT be out of calibration. Just sayin...

Ladeback69

RRP said:

+1 @nolaegghead said and no foil!

Last week I took my baby backs to 180, foiled with butter, brown sugar and apple cider. Then took them to 190. They were fall of the bone, just the way the wife likes them. That's the first time I foiled them and will do it again. It depends on how you want to finish them. The one I did with out foil were good to, when cooked them at 350.

RRP

Ladeback69 said:

RRP said:

+1 @nolaegghead said and no foil!

Last week I took my baby backs to 180, foiled with butter, brown sugar and apple cider. Then took them to 190. They were fall of the bone, just the way the wife likes them. That's the first time I foiled them and will do it again. It depends on how you want to finish them. The one I did with out foil were good to, when cooked them at 350.

That's cool, glad those knocked your socks off as there are many ways to egg ribs! The original post was asking about egging St Louis spares - not baby backs. Foil or not foiling is something I think we all need to decide on individually as long as we each are buying our own meat! LOL

Ladeback69

RPR I agree, I was just offering up one way he could de them. I seeon Pit Masters they are always doing what I wrote, whether its baby backs or spar ribs. I like trying different rubs and combinations to see how they come out. I don't like saucing my ribs on the grill, I serve it on the side. Now I may try some beef ribs this weekend and am not sure which way I am going yet. Maybe low & slow at 225 or 350 turbo. No one the Spare ribs, have not trimmed them to a St Louis cut and cooked them. I was thinking of doing them sometime soon.

SteveWPBFL

I am planning a few StLoo racks for tomorrow (and so will re-check my dome thermom cal). 

With ribs and any bbq really what you end up having to decide is what you want as your final product. 

There are many choices. 

I'm not particularly impressed by 'fall off the bone' ribs, it seems to be an oft used term and that result, imho, is over rated. I like a little pull and chew and find they are juicier and have more pork rib flavor than fall off the bone. 

Real turbo, like 350Fish, can be a little barky.

Saucing in another choice. I put it on the table because I can't really tell the difference vs. when putting it on the last 20 minutes on the grill. This avoids getting the grill saucy, and, gives folks more choices at the table as they can sauce or not or use a different sauce.

My 265F for around 2-1/2 hr method results in delightful ribs. Their IT is 200F or more, they're tender, they have a little pull, they're juicy, they have smoke flavor, the rub flavors come through, and I don't sauce them until they hit the table, and even then only some for myself and leave that choice for others as well. 

And that's what bbq and ribs are all about. They're all about how you want them to be!