hey all,
I followed the advice and cooked a rack of st. louis ribs in my MES today but I cooked/smoked it at 275 degrees. What a difference it made--I to am now a convert. I'll confess, I did overcook them a bit but theyre not bad. I put them in a bit after 11:30 this morning and then went to services. At 4 hours, I sprayed with apple juice (I don't know why I didnt do th bend test). Then I checked it at the 5th hour and it broke in half. I know this is a debated issue but at 225 degrees, I never got pull-back and was never impressed with the flavor. Again, I use an electric smoker (perhaps its different on a grill). But at 275, I think the meat comes out nearly perfect--at least what I consider good ribs.
Next week, I'm going to experiment again but since I'm smoking at a higher temperature, I'm going to start watching it closely after th 3rd hour.
Thanks all!