Cooking baby back ribs vs St Louis cut ribs

[boblloyd91]

So I feel pretty happy with my ability to smoke St Louis cut ribs, and an thinking of trying baby backs. Are there any differences in how I should cook them? From what I understand they are leaner, is there anything else I should be aware of?

 

[SmokinAl]

They will get done sooner than the STL's.

Just use the same process but start checking for doneness sooner.

At 225, BB's about 5 hours, STL's about six.

Al

 

[mdboatbum]

They are leaner but usually cut so that there is a lot more loin meat left on. The only issue I've had is the loin meat can get a tad dry if you're not careful. Just be sure to heed Al's advice about them getting done more quickly than spares. You also may wanna check out his post about cooking ribs to temp. I've found that at between 185° and 190° baby backs are just perfect for my taste. Rib meat is tender with a bit of a bite and the loin meat is still moist and tender.