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St Louis Ribs - How long at 275?

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dstearn
dstearn Posts: 1,702
in EggHead Forum
I am going smoke a slab using a higher temp, normally I cook at 225-250.

How long should I expect to cook at 275? Slab is 3.3 lbs.

Plan is not to foil.
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Comments

  • Foghorn
    Foghorn Posts: 9,846
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    Assuming you use the same test of doneness and pull when that is achieved it will save you 1-1.5 hours from your usual cook time.  Probably about 4 +/- .75 hours. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Chubbs
    Chubbs Posts: 6,929
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    At least 4 hours. I would prob start checking at 4.5 hours. I usually go 5 hrs rub only then 30 mins to 1 hour with sauce. Done when you pick them up and they bend 90 degrees
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Ragtop99
    Ragtop99 Posts: 1,570
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    Chubbs said:
    ...I would prob start checking at 4.5 hours. I usually go 5 hrs rub only then 30 mins to 1 hour with sauce. Done when you pick them up and they bend 90 degrees
    This is my experience.  I crank up the heat when I start to sauce to cook it on, so I'm done in about 30 minutes. 10 minutes per coat of sauce; two coats on the top and one coat on the bottom.
    Cooking on an XL and Medium in Bethesda, MD.
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  • bhedges1987
    bhedges1987 Posts: 3,201
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    5 hours with no foil at 275... If you do foil it's 2 hours unwrapped and 1.5-2 wrapped and they are perfect.

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • Mickey
    Mickey Posts: 19,674
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    About 100 mins if @ 350 B)
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • loveTheEgg
    loveTheEgg Posts: 573
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    I cooked a slab last sat 325 for 1.5 hours. Turned out great!! Followed advice from the legend himself! SGH 
    Brandon, MS
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    Chubbs said:
    At least 4 hours. I would prob start checking at 4.5 hours. I usually go 5 hrs rub only then 30 mins to 1 hour with sauce. Done when you pick them up and they bend 90 degrees
    This, I was thinking check at 5. Close enough. 
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  • dstearn
    dstearn Posts: 1,702
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    Would 275 be grid or dome temp?
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  • loveTheEgg
    loveTheEgg Posts: 573
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    Grid
    Brandon, MS
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