This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

SLC ribs cooking time?

  • Filter
  • Time
  • Show
Clear All
new posts

    SLC ribs cooking time?

    So far, I have only cooked baby back ribs on the PBC. I am interested in trying St. Louis Cut style ribs, but have noticed a discrepancy in cooking times in different areas of the website. The PBC Cooking Times thread and the PBC website videos recommend 3.5 to 4.5 hours, however Meathead's Last Meal Ribs says 5 to 6 hours. I would love to hear from some of the PBC alumns what the proper cooking time and temperature is for SLC's?

    Mine always run 4-5 hours. And that is running 275-ish.

    Meathead's last meal are at a 225 temp, and definitely come close to 6 hours on some racks.


    • BigBear
      BigBear commented
      Editing a comment
      That makes sense. Thanks JB!

    • JPP
      JPP commented
      Editing a comment
      How many racks do you usually run Jerod? If it's anything like your brisket cooks... :-)

    I find it is directly related to how many pounds of ribs you're cooking. The first rack is anywhere from an 1.5 to 2.5 hours and I add approx 1 hour for each additional rack. Ambient temps, humidity, pre burn of your charcoal, et... all too many variables for a set-in-stone cooking time guideline.


      Mine were 2 slabs and 2.5 hrs, I believe we are going to find that the cooking times change with altitude, PBC factory times are at around 6000' and I am at sea level. Unless you choke it down I can't see a 4 to 5 hr rib cook in the PBC for me with the normal 2 racks.


        Not sure about the PBC, but on my WDMs at 225-240, it's about 6 hours.
        In my big gravity feed, I find I need to cook at 250 to get the bark I want and they are done in about 5 hours.

        I don't cook a lot of baby backs, but I think they are 60-90 minutes less on average.


          I cooked 2 racks of St Louis cut this past weekend. The cooker stabilized around 240. After 2.5 hours, I had one rack fall off the hook. Luckily it draped over the basket handle and not into the coals. I'm at sea level. I just don't see how anyone can go over 2-3 hours at sea level.
          Last edited by jub jub; October 21, 2015, 12:43 PM.


            I'm also at sea level but my SLC's (6 racks, which is about how many I *like* to do at once), usually take around 4 hours. I've typically seen thinner ones start getting ready at about 3.5 hours... but finishing all six takes mine between 4 and 4.5 hours. I usually make an effort to keep the minimum temperature above 240 and *usually* manage to do that... sometime it's not easy with the wind and all. If I just do two racks (min cryovac'ed number from BJ's) it's usually closer to 3.5 hours as the barrel tends to run hotter with less cold meat.


              Budget for 5 hours but start checking at 3.5 hours. They cook pretty fast in the PBC even at 250 degrees.


                Thanks everybody for your input. I really appreciate it!



                No announcement yet.
                Rubs Promo


                These are not ads or paid placements. These are some of our favorite tools and toys.

                These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                Use Our Links To Help Keep Us Alive

                A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                Finally, A Great Portable Pellet Smoker

                Green Mountain Grills Trek smoker

                Green Mountain Grills Trek smoker

                Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

                Click here to read our detailed review and to order

                The Good-One Is A Superb Grill And A Superb Smoker All In One

                The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                Click here to read our†complete review


                Comprehensive Temperature Magnet With 80+ Important Temps

                Amazingribs.com temperature magnet
                Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                Click here to order.

                The Cool Kettle With The Hinged Hood We Always Wanted

                Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                Click here for more about what makes this grill special

                Blackstone Rangetop Combo: Griddle And Deep Fryer In One

                The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                Click here to read our detailed review and to order

                Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                Click here to read our detailed review

                The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                kamado grill
                Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                Click here for our article on this exciting cooker