Making my first rack of ribs. Masterbuilt Gravity 560. St. Louis Pork Spare Ribs from Costco, 3 racks total weight for all 9.7lbs.
Was thinking of doing Raichlen's recipe from Project Smoke - Vanilla Brown Sugar Glaze ribs. Rub with the mix, rest overnight in fridge, then smoke for 3.5-4 hours @ 225 with hickory wood, add the glaze in the last 5 minutes and pull. That's it.
Seems like a pretty reputable source. In Meathead's book Science of Great BBQ has a very similar recipe, calling for 5-6 for spare or center cut ribs, or 3-4 hours for baby back. As I understand it, St Louis style spare ribs cook similar to baby back - hence the short 3.5-4 hour time recommended by Raichlan?
Online I see a lot of various time/temps combination for St. Louis style, sometimes much longer. Why? Also, the 3-2-1 method. I suppose I could adapt this recipe and do 3-2-1. Supposedly it's less technically correct, but more foolproof? However, with the Gravity Series 560 I suspect I won't run into an issue with the PID controlled temperature.
Bottom line: do you think the non 3-2-1, simple 3.5-4 hour recipe for my St. Louis ribs as recommended by Raichlen will be a good first go? The alternative would be Meathead's last meal ribs with his Memphis dust rub and optional BBQ sauce (sweet baby rays?). I'm trying to keep it overall simple for my first time out, and to have a crowd pleaser for the family.
Thanks for any tips/suggestions and clarification on the above questions!! Can't wait to get smoking :D
Was thinking of doing Raichlen's recipe from Project Smoke - Vanilla Brown Sugar Glaze ribs. Rub with the mix, rest overnight in fridge, then smoke for 3.5-4 hours @ 225 with hickory wood, add the glaze in the last 5 minutes and pull. That's it.
Seems like a pretty reputable source. In Meathead's book Science of Great BBQ has a very similar recipe, calling for 5-6 for spare or center cut ribs, or 3-4 hours for baby back. As I understand it, St Louis style spare ribs cook similar to baby back - hence the short 3.5-4 hour time recommended by Raichlan?
Online I see a lot of various time/temps combination for St. Louis style, sometimes much longer. Why? Also, the 3-2-1 method. I suppose I could adapt this recipe and do 3-2-1. Supposedly it's less technically correct, but more foolproof? However, with the Gravity Series 560 I suspect I won't run into an issue with the PID controlled temperature.
Bottom line: do you think the non 3-2-1, simple 3.5-4 hour recipe for my St. Louis ribs as recommended by Raichlen will be a good first go? The alternative would be Meathead's last meal ribs with his Memphis dust rub and optional BBQ sauce (sweet baby rays?). I'm trying to keep it overall simple for my first time out, and to have a crowd pleaser for the family.
Thanks for any tips/suggestions and clarification on the above questions!! Can't wait to get smoking :D