did st louis ribs for the first time today, they came out better than anything i've done, not perfect but very good... 3-2-1 method, only opened the door in between steps.
i will definitely experiment with higher heat and less cook time. thanks for the tip
with the vent fully closed (90% closed, as it doesn't close completely), the temperature fluctuation was almost completely gone. it stayed a steady 225 for almost the entire cook... with the vent fully opened, i'd get down to 215 and up to 240+... it would cycle the heating element on and off. i was pretty surprised the vent position has such a huge impact on the stability of temps
also, my woodchips wood last about 1hr as opposed to 30-40 mins with vents fully opened
yes i will do this next time... i'll get the wife to take them as my hands usually get food/oil/sauce on them
i'll have to look into the mailbox mod because i want to use my amnps and it won't work if i have the vent closed
not sure if it's with all st louis ribs, but these seemed to have a lot of cartilage/inedible parts vs almost none on baby backs
Hi, I am glad to hear about your cook. Lot of folks will chime in on your vent position. I for one truly believe that once the smoker is up to temp you keep it open. A little fluctuation of the temp doesn't matter. 20 degrees either way does not matter just turn up your controller 5 or 10 degrees. We smoke not cook in a oven. My oven fluctuates check yours.
What I want to talk about is the 2 different cuts of Ribs. Spares and Loin back ,Loin back ribs come from the upper part of the hog. The spare ribs come from the bottom of the hog near the Belly depending on the processor the spares have a bit of belly(bacon meat) on them. The spares have more fat to render out and you are right the baby backs are meaty. Smaller more expensive but meatier. The Saint Lewis cut is just the center of the spare ribs. They look good on your platter but some of the tastiest meat is removed. Last season the spares were running from 1.99 to about 2.49 per pound the Saint Lewis cuts were about 2.50 to 3.00 and the baby backs ran up to 3.50 or more. I use a good sharp chefs knife and can make those Saint Lewis cuts and have the tasty meat you don't get with the butcher shop cut in just a couple of slices. One of the cuts I make is to take off the cartridge and meat from the side of the spares. That pesky membran takes me as long as the trimming. Before you give up on spares cook several and get proficient at trimming. It's all about the journey. A good time to develop great BBQ bean receipt is during rib cooks.
Just a thought. Jted