St. Louis Cut Spare Ribs

[Displaced Texan]

Did one rack of these today on my Bell Fab pit. Trimmed them up and into the pit. Now, I don't know what method I used, 3-1-1, 2-2-1, no clue. Trying to under think nowadays lol. All I know is, about 2 hours in at 275°, I wrapped them in foil and cooked them another 2 hours. Could have pulled them out a little earlier. Rested 45 minutes. Very tasty. Not sure how they slice them up here in the Chicago area, but one pics is the "rib tips".

Rib tips...

 

[DRKsmoking]

Fantastic, any day with ribs on the plate is a good day for sure.
Well done

David

 

[daspyknows]

Those ribs look good.

 

[Ringer]

Good job on those, I'd eat a rack or 2 easy.

 

[bauchjw]

Look real tasty! I’d go for a plate for sure! Looks like you had success!

 

[civilsmoker]

Dude, that is a very nice looking rack of ribs. The bark looks really good!

 

[Sven Svensson]

It looks like you’ve invented the Chicago method of 2-2-.75. I may have to try that.

 

[jcam222]

Whatever the method was the result is very nice!