St. Louis ribs

magyar

OK, so here is the deal. Got 2 racks of St. Louis style ribs. Like them better than baby backs. More meat. One from Publix. The one from Publix was smaller, bones and meat. Pulled the silver skin, rubbed with mustard and rubbed with Guy Fieri's rub. Sit overnight, brought to room temp. Started the egg at 11 AM and burned off the VOC's. Put the racks on at noon, 250, hickory smoke, 2 hours without checking. Opened the lid and the ribs were done. Moist, tasty, with a little chew. We were not ready to eat so wrapped the ribs in foil, shut off the egg and let them go for an hour. Big mistake. They were still good, but not as good. The Publix were not as good as the Bi-Lo ribs. I see these guys cooking their ribs for 4 hours. Never again. Will pull when done and eat. Am I doing something wrong???

StillH2OEgger

Unless they were pre-cooked or rib tips, I can't imagine them being done after two hours at 250 degrees. Not sure what I can really say other than your method is different than mine. I am doing six racks of St. Louis today (in two rounds) at 250 and about to pull the first batch off shortly. I'm going 4-1-1 with the stages. I also never shut down the BGE with food still in there, even if it's wrapped in foil.

WeberWho

I'd double check your dome thermometer for accuracy

That really strange. I agree with StillH2OEgger. Were they precooked? St. Louies are 5-6 hours at 250 degrees 

Cookbook_Chip

or did you grill them direct?

pgprescott

yeah, No way. Something is off here. You would have been about 350+ to be done in two hours. Oh well, At least they were good.

Jvar87

St. Louis cut is just the regular spare rib with the breast bone cut off. So cooking time should be the same as reg spare ribs. 

Hans61

Temp must have been higher sounds like turbo ribs to me - glad you liked them 

Teefus

When I do St Louis style at 250 it takes about 5-6 hours. You either had precooked ribs or your heat was much hotter than indicated.

magyar

Thanks, guys. I guess my dome temp gauge is not correct, so I probably "turbo cooked them at 350. I guess that "turbo" is a good way to go!

lousubcap

@magyar -  no need to guess about your dome thermo.  Give it a one point cal check in boiling water.  Should read around 212*F.  If not close then adjust out the off-set using the nut on the back and recheck.  FWIW-

Dinah_Moe_Humm

Teefus said:

When I do St Louis style at 250 it takes about 5-6 hours. You either had precooked ribs or your heat was much hotter than indicated.

+1 Something's wrong.  Never had a full rack of St Louis ribs, (that's the only ribs I cook) done in 2 hours at dome temp at 250 - 280.  Check'em at 4 hr, 5-6 hour cook usually is what I count on.

Ladeback69

I agree with above that you need to check your temp gauge.  How did you confirm that they were done? The bend test, tooth pick or temp gauge?

I like doing my spares 2-1-1.  Two hours or so at 225-250 with smoke, 1 hour wrapped in foil with, brown sugar, honey, squeeze butter and a little apple juice, then the last hour back out of the foil on to the grill to firm up and on the last 30 minutes a finishing sauce.

You need to upload pictures next time please.