I've done BB ribs..wanna do St. Louis cut!

A31unit

Used Car wash mike method a few times for BB ribs with great results.  If I do St Louis cut using the car wash mike method how much longer should I leave em on?  Anything else different I need to know for St Louis cut??  Thanks

SGH

A31unit said:

If I do St Louis cut using the car wash mike method how much longer should I leave em on?  

That^^^^^^^^^ is ultimately determined by their size and marbling. When it comes to ribs (BB & spares/St Louis) I'm not big on foil. However if I do foil, I limit it to one hour max in the foil. BB's I usually will only foil them for about 45 minutes. Everyone likes something different, but to me, foiling any longer than this gives a mushy texture to the meat that I don't care for. However there are folks out there that like their ribs akin to mashed potatoes. I'm just not one of them, but to each their own. Your cook time will be a little longer, but usually not by more than a hour or so. Give or take a little either way. 

Monty77

With @SGH on his estimate, in my experience Spares/St.Louis style ribs take about an hour extra compared to BB.  Size and marbling are a huge factor, just let them do their thing until they pass the bend test and probe like butter.  

I do both methods depending on my time and planned involvement with the cooking process, lately I have been just leaving them alone and spritzing roughly once an hour with apple juice to achieve a nice brown bark.  If you do the foil stage, I would suggest you try rubbing a stick of butter on the meat just enough to make the meat shine, sprinkle some brown sugar over top, add your liquid of choice and seal em up tight and let the magic happen.  1-1.5 hours in this stage is plenty for Spares!  

Good luck and enjoy

Theophan

I've never done baby backs, yet, but I've done St. Louis cut spares a number of times, love them, haven't foiled them yet.  The last time I didn't even spritz them and they were delicious.  I think the Egg does a good job of keeping the moisture in, but as @SGH said, different people like their ribs cooked quite differently.

A31unit

The car wash Mike method does not involve foiling. I guess the best guess would be at least an extra hour. Thanks

A31unit

Cooked the St Louis Cut using the car wash mike method just adding the extra hour.  Turned out perfect.  I think we all liked them better than BB ribs!
Sorry for lack of photos this time.

coooltroy

Like @SGH said, don't foil very long and if you foil increase heat and pull them out to slightly crust the outside for finishing.  Boiled rib consistency is not my preference, I like moist not chewy, and slight crust texture.  IMO 

eggnewtoy

I am not an expert (yet) but I only cook St. Louis ribs.  I do a 2.5-1-1 at 275.  My favorite prep is salt, pepper, and lemon juice with Steven Raichlen's lemon juice bbq sauce but any prep works.  They were great.