St. Louis Style Ribs - 4 1/2 - 5 hrs

piperpilot

Hey everyone.  I have done a couple of rib cooks lately and am a little perplexed.  Everywhere I have read, they say that St. Louis style ribs should take around 6 hours... the 3-2-1 method is evidence of that.  I have done 2 rib cooks recently using my SMOBOT with the temperature set to 250 grate temp indirect.  Ribs in the inverted v-Rack, never looking.  When checking them at the 4 1/2 to 5 hour mark, I would pick up a rack and they would fall apart...telling me they were done.  I double checked by probing the thickest part and sure enough, they probe easy.

So whats the deal?  Why are they getting done quicker than the "standard".  They turned out great, and glad to not have to wait as long for the goodness, but just wondering why?  Pictures attached.

Curtis

Theophan

I know that lots of people use the 3-2-1 method and love it, but my impression is that far more people here insist that time can't tell you when the ribs are done, only actually testing them for tenderness (bend test or toothpick test) can do that.  They might be done sooner, they might be done later.  For get the time, and rely on actually checking them to see when they're done.

I just did a quick forum search for bend test and here are a few hits:

• The bend test.  How I do it.
• Thick St Louis Ribs cooking time
  
• Bend test (pics)
  
• 3-2-1 Baby backs
  
• Rib Bend Test Question
  
• Questions about ribs
  

vb4677

I've found the BGE to be much more efficient than what 'others' say.  I went from a gasser doing the 3-2-1  to the BGE. So, yes. they will get done quicker.  In fact - search this forum for "turbo ribs" and you'll find that you can get a rack of ribs done in 2 hours that turn out phenomenally! 

mEGG_My_Day

I did 3 racks of loin ribs today.  No wrapping, and they took 6 hours at 275.  That was longer than normal - you just never know. 

MeTed

Wrapping with foil makes them cook faster. If you don't use any foil your cook time will be a little longer.I never wrap. But as @Theophan says testing is the best way to tell if they are done not time. I like the bend test.

Legume

Doesn't sound like the OP foiled or used 3-2-1, he just cited that as evidence that popular opinion has spare ribs taking 6ish hours.

gdenby

I can think of several things that might be happening. I haven't used vertical racks in some time, because I found the results could be un-even. There is enough of a temperature grade going vertical that the top ends are probably 25F hotter, sometimes more.

There have been a few times I've rubbed, and then let the slabs come to room temp laying under a sheet of plastic. That can knock 45 min off.

The weight and thickness of the ribs make a difference. I once got an unusually thin slab from a local processing plant, and at 4.5 hours, they were not only done, but portions slightly burnt. I have a somewhat smaller than usual slab I'll be doing today, and I'm pretty sure it won't take more than 5 hours.

MeTed

@Legume you are right after I reread the original post I realized  that.Thanks!

piperpilot

Thanks for all of the comments.  Yeah, no wrap, no foil, but I did use the vertical rack with the "thick side" down.  Maybe I should do thick side up next time and compare.  They turned out great, I was just really wondering if the shorter cook time was "typical" as now I'm 2 for 2 with 4 1/2 hours done.  I'll make sure I start checking at 4 hours now in order to avoid over cooking.

OhioEgger

I do mine in the rack with the thick side up. Generally five hours gets them done nicely.

EggheadWannabe

Just a newbie here. Got my LBGE a couple weeks ago for my birthday and have had fun so far. Did  ribs the first time with a cast iron to deflect the heat (didn't have the  plate setter yet) and the came out great in about 4 hours no foil. I'm going back for a bigger rack this time and now I have the plate setter. Thanks for all the tips everyone!

fishlessman

the 3 2 1 rib method was written for a 225 cooking temp. not many of us cook ribs at that temp anymore