Thick St Louis Ribs cooking time

camerondds71 · September 2017

I live in the UK and I am going to try St Louis ribs for the first time and was all set for the 3-2-1 method at 225F. However, when opening the pack, they are massive, c 6lb a slab. Is this normal? From looking at other forums, I'd say that was double the average size. Should I increase my cooking time? Thanks

Theophan · September 2017

I honestly don't know how much the ones I usually get weigh, but two things:

I urge you to smoke them at 250°-275° instead of 225°. I think for offset smokers 200°-225° are pretty standard low-and-slow temps, but I really don't think the Big Green Egg does very well that low. Some people cook at that temperature, but many people on this forum agree that everything just works better in a BGE at 250° or above (all of this is Fahrenheit). I get better smoke, and the temps are easier to keep stable.
Many people do cook by time, 3-2-1, 3-1-1, etc., but I really think the great majority of people here agree that the only way to tell for sure whether they're properly done isn't time, but actually testing the tenderness. The "bend test" is grabbing the rack by one end and picking it up so see if it bends to 90°. If it won't bend easily, regardless of the time, it's not done. If it bends and falls apart, it's probably overdone, depending on your taste. The "toothpick test" is sticking a toothpick into the meaty parts to see if it goes in really easily or not, "like buttah." If it doesn't bend easily, or the toothpick doesn't go in easily, then they're not done, regardless of the time. Some people like fall-off-the-bone ribs and many like a little bit of bite to them. It's all what you prefer that matters. But the main thing is that time isn't necessarily the best way to tell whether they're done or not. Actually testing how tender they are is the way to do that.

I've never foiled ribs, feel like I ought to try it, sometime, but I love my ribs the way they are so well I've just never had the incentive to try them a different way. (Plus I'm lazy, and messing with the foiling and unfailing sounds like a pain.)

Foghorn · September 2017

2 hours in foil MAY be enough to get them done. Most folks here think that for regular ribs, 2 hours in foil overcooks them making them mushy and fall off the bone - as opposed to pulling clean off the bone perfection. However, your ribs sound more like the size of some really thick beef ribs. They can take up to 7 hours if cooked in the 225-250 range without foil.

If I were you I'd probably go with the plan as you have outlined it - only starting about 7-8 hours before serving time so that after the foil phase I could reassess and cook as long as necessary. Ribs do well stored in FTC (foil, towel, cooler) for at least 6 hours - so if you finish early it's no big deal.

lousubcap · September 2017

Most of the St Louis trimmed ribs I get are in the 4-4.5 LB range. And as above, good advice on starting earlier and going with the tooth-pick for the win.
Make sure what you have are not untrimmed spares mis-labeled as St Louis. That will add a lb or more of flap meat to the package. FWIW-

fishlessman · September 2017

the 2 hours in the foil stage is not exactly 2 hours, you want to check them at 1 hour,if not tender 1.5, if not tender go 2 and check them, if still not tender cook til tender. they firm up at stage 3. in the foil its important to cook them "meat down" in whatever liquids in there so they braise. i find this method inconsistant and just cook them no foil the whole way

1voyager · September 2017

Those have to be spare ribs. To confirm, is there a large bone and a strip of boneless meat along the top of the ribs? If yes then they are spares.

It's best to trim off the bone and the strip of boneless meat and save for chili. Now you have St. Louis ribs and can cook as @Theophan suggested.

fishlessman · September 2017

agree with 1voyager, you have the uncut spare, st louis cut you remove the section above the spare bones and remove the flap meat. its still cookable just not as clean as the st louis cut

camerondds71 · September 2017

https://www.tomhixson.co.uk/st-louis-ribs.html

Here is what I've bought. According to the butcher, definitely St Louis!!

1voyager · September 2017

Did you check for the bone and flap along the top of the ribs?

lousubcap · September 2017

@camerondds71 - that is a great looking protein supply site right there. If labeled St. Louis then given the one pic that's where you are. That said, as above, just for for the texture you like (foil or no foil for the fall off the bone or slight tug) and the tooth-pick for the win. Great eats await.

Theophan · September 2017

Please don't worry or over-think this! My worst ribs from my BGE were still good eating!

The main thing is to be sure they're done. If you take them off too soon, they'll be a bit too chewy and might seem dry. But that's easy to test for! If a toothpick easily goes into the meat at several meaty places, they will be FINE!

NPHuskerFL · September 2017

Never time. Always by feel.

camerondds71 · September 2017

In the end, i did them for 6.5 hours at 250 wrapping after 3.5 hours for 2. They were amazing, one rack fed 6 hungry adults. Thanks all who helped.

Eoin · September 2017

Those ribs look good, expensive though. Need a cooked picture as well!

It's hard to get ribs here with enough meat left on them, those do look really meaty.

CPFC1905 · September 2017

@camerondds71
I was looking at Hixson's website on the weekend, as I want to try some beef on the bone. Would you recommend buying from them?
I am tempted to re-create the monthly frozen food "Bejam" family evening out/shopping experience from the 80's to load up with meat for Autumn - hence exploring online butchers. I might don my Walkman and wear a Relax" T-Shirt to get fully in the spirit?
Seems the Summer is long finished already, over here - but the Egging goes on.

camerondds71 · September 2017

@cpfc1905 They are top class, they really are. Mimimum £100 order for free delivery, but they're expensive enough that you break that barrier fairly easily! The quality of their meat is easily as good as other premium London butchers, I use them all the time. And the only place to provide a good selection of USDA.

Thick St Louis Ribs cooking time

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