Ribs - what temp and how long?

Unknown

I bought 3 racks of St. Louis style spare ribs, slathered 'em with mustard and my rub, and got 'em saran wrapped ready to be cooked tommorow. And I've got the large plate setter, a v-rack, and some cherry wood chunks I've been dying to try.[p]Question is, what temp and how long?[p]thanks!

Smoked Signals

Matt,
I would cook them about 5 to 6 hours @ 220-230F Meat temp should be above 190 to render fat and tenderize. Let them rest about 20 minutes before enjoying them. I also wrap mine in foil for the last hour. Just before I close the foil I mist mine heavily with Apple juice. Adds some needed moisture and I like the sweetness.[p]Enjoy.

WessB

Matt,
You will find plenty of variations in the "recipes" and the "submitted recipes" sections...you can also see how I do them on my website in the "cooks" section..[p]Wess
[ul][li]WessB`s[/ul]

Unknown

so I just stick the probe in the middle of a juicy part? I didn't think you could stick a probe in ribs since pretty much anywhere you put it it'll be too close to a bone[p]What about JSlot's 2 hours @ 350 degree method? how does that compare to 225 degrees?[p]thanks!

Wise One

Matt, all I know is that JSlot does some fine ribs. If you do them at 220-240 be sure to allow plenty of time. They will be "fall off the bone" tender though. Three hours or so ought to do you pretty good but allow a little extra time "just in case".

Citizen Q

Matt,
I turned out many a mediocre rib before I got my technique down; Cut whole racks in half, rub and slather overnight, then 3 hours at 210 in the v-rack, indirect over firebricks.
Remove ribs, slather in sauce (I usually do 1/3 BBQ sauce, 1/3 oriental garlic sauce or Chinese rib sauce, and 1/3 with a little extra rub no sauce), wrap in foil and stack the racks up on the firebricks, for another hour at 210.
Remove ribs and firebicks, climb dome temp to 250, unwrap portion of ribs that will be served and set aside rest to cool. Finish racks to be served direct for about 15 minutes per side.
This is the method I prefer, the meat is moist and pulls from the bone easily, while the variety of rub and sauces penetrate the meat and caramelize to a nice, sweet crust, but leave plenty of pork flavor.
Unfinished racks get vac-packed and frozen for a later date. When that date comes I reheat thawed ribs on a 400 degree EGG for 20-25 minute turning often, or pack in the cooler with the beer and the ice and re heat when thawed over med-hot coals on a charcoal or gas grill when visiting the poor relations.[p]Cheers and Good Luck,
C~Q

Smoked Signals

Matt,
I only took my ribs temp once, but have cooked ribs many times. It was right around this temp after the 5.5 hours. Of course mine were baby back (3#), which are smaller then the st. louis style. I would up the temp to maybe 240, it wouldn't hurt to take the meats temp. I agree with other that foil helps quite a bit. I have never tried the finish out of the foil, but then again I don't sauce my ribs. I'm a dry guy.[p]I have never cooked ribs at 350 ... I imagine the egg would keep them moist, but remember water boils at 212.

Good luck and Good Smokin.

Bamabob

I've used JSlot's method with what excellent results . . . even on baby backs. I want to try the 3-2-1 method soon, but I just can't seem to patient that long when it comes to ribs. I imagine the 3-2-1 would give you that Chili's baby back texture and tenderness.