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St Louis Ribs

belle's dadbelle's dad Posts: 146
edited 11:50PM in EggHead Forum
Doing a bunch of St. L. ribs tomorrow. Have done a bunch of baby backs with great success, but, never
that cut of rib.

Any pointers or tips would sure be appreciated. Doing them for a workmate and a friend. Gordon


  • FidelFidel Posts: 10,172
    Basically the same process, just 90-180 minutes longer depending on how well trimmed.
  • Car Wash MikeCar Wash Mike Posts: 11,244
    They just take longer, like Fidel said.

  • Richard FlRichard Fl Posts: 8,244
    Has it been said they take 1-3 hours longer??? Have a happy and safe weekend!
  • Car Wash MikeCar Wash Mike Posts: 11,244
    I didn't, but at my temps they will cook longer. Personally, I would bump the temp up to 275 for the last couple hours and keep an eye on them.
    Still a 5-6 hour cook.
  • FidelFidel Posts: 10,172
    That much huh??

  • Not sure if you'll get this in time, but lately a buddy and I have been conducting eggsperiments to determine whether there is a difference between smoking ribs for 5 to 7 hours at 225 or just going 2 to 3 hours at 280. We can't tell the difference - we both use mustard as a base then apply the rub. With either method they turn out awesome.

    Also, one other tip, be certain to remove the membrane from the underside of the ribs. Start at one corner and pull off slowly, using a paper towel helps.
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