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Spare ribs help

post #1 of 9
Thread Starter 

I read that Jeff has the 2-2-1 recipe for Baby Backs and also his normal recipe, just leaving them alone for 5 hrs, no wrap.  I also read his 3-2-1 recipe for St. Louis ribs.  Could I just put the St. Louis ribs on for 6 hrs at 225 and let them go without wrapping?  Thanks.

post #2 of 9

Those times are just a guideline.  Depends on your exact smoking temperature, size and thickness of the meat, and many other factors.  For St. Louis Ribs I would start checking them around 5 hours or so but I have had some go 7 hours before they are ready if they are never foiled.  A cliche maybe but true..they are done when they're done.  Use the toothpick or the bend test (You can search for good photos that illustrate these methods for checking doneness).

post #3 of 9
Quote:
Originally Posted by worktogthr View Post
 

Those times are just a guideline.  Depends on your exact smoking temperature, size and thickness of the meat, and many other factors.  For St. Louis Ribs I would start checking them around 5 hours or so but I have had some go 7 hours before they are ready if they are never foiled.  A cliche maybe but true..they are done when they're done.  Use the toothpick or the bend test (You can search for good photos that illustrate these methods for checking doneness).

 

 

Test at 3:30.

post #4 of 9
My guess is that STL ribs that aren't wrapped will dry out pretty badly.

I did these Monday using Jeff's rub and his sauce (slightly amended by adding red pepper flakes to both).

ribs

I gave them the full 6 hours using the 3 briquette snake system in a Weber 22.5 kettle. Other than starting the burn too hot by careless placement of lit coals, the rest of the process was a breeze.
post #5 of 9
I have never had spares be done in 3.5 hours at 225. I am no pro but I have smoked maybe 100 racks in the last couple of years using 4 different cookers (charcoal, gas, electric). Even in my pit barrel cooker which runs at around 290-300 they are not done in 3.5 hours.
post #6 of 9
I was an SLCs at 6 hours at 225F guy with no wrapping. Had several go longer so I bumped the temp up to 250F, no wrapping. They come out perfect right at 6 hours, moist and good bite. Has even turned my wife into an SLC lover, formerly she only liked wrapped BBs.
Edited by Noboundaries - 5/1/15 at 7:23pm
post #7 of 9
I used to do 3-2-1 at 235 when practicing and at comps. Ribs came out great but since last fall I no longer wrap. I was cooking in pro division at the smokin flamingo a comp myron told me was one of the best. Got a crazy idea to not wrap and spritz every 30min. Cooked at 250. Best lookin ribs I ever did and had good bark and color. Took 3rd place that weekend and have never wrapped a rack again.
post #8 of 9
Thread Starter 
Quote:
Originally Posted by GolfPro2301 View Post

I used to do 3-2-1 at 235 when practicing and at comps. Ribs came out great but since last fall I no longer wrap. I was cooking in pro division at the smokin flamingo a comp myron told me was one of the best. Got a crazy idea to not wrap and spritz every 30min. Cooked at 250. Best lookin ribs I ever did and had good bark and color. Took 3rd place that weekend and have never wrapped a rack again.


Did you cook them at 250 for 6 hrs?  How would baby backs do at 250 for 4 hrs?

post #9 of 9

Yes I did 250 for 6 hours. They usually go between 6 to 6.5 hours depending on how tender you want them. I plan on 5 hours for BB. Use that as a bench mark. Next time you cook ribs put three racks on at 15 min intervals and cook last rack for 5 hours. that way you have a 5hr slab,5:15 slab, and a 5:30 slab. Try each one to see the tenderness and then you tweak time times to your personal preference. At a comp my ribs are the last thing to come off the smoker so at 6 hour mark I shut the smoker down and leave cabinet door open. Keeps ribs warm and may cook then a little more

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