Quick Question

[alamar]

I did some St. Louis Style ribs a couple of weeks ago. I used the 3-2-1 method. While I used this successfully on the whole slabs before, the St. Louis Style was a little drier. Seeing that after trimming the slabs the resemble baby backs, would it be better to use the 2-2-1 method for St. Louis style to keep them moist?

 

[gooose53]

Did you put any apple juice (or other liquid) in when you foiled?

 

[richtee]

The 321 method needs a little modification with tight trimmed ribs, or babies. Last St. Looies I did were closer to 2.5-1.5-.5

Warning! I no longer time my ribs... I just "know"- but that was a close ratio there.

 

[nick]

I agree with Rich... when I trimmed my spares down the actual rack is really flat and not too thick. I treated them like BB's and even those cooked a lil less than 5 hours. As for the skirt and the sternum, that stayed on longer with the sternum taking a lil longer than the skirt.

 

[alamar]

Yes there was plenty of mop used (mix of apple juice, pineapple juice and bourbon). The skirt turned out perfect. OK Next time I will cut the trimmed ribs down to near a 2-2-1 timing.

Thanks