Baby back & st. Louis spareribs

[josepmille]

i'm smoking 2 racks of ribs from what I can tell is baby back take ~ 3-4 and SLC take 5-6 hrs. should I add the baby back an hour or 2 latter than the SLC? I'm using a Recteq 700.

[Jerod Broussard]

Depends how thick the back ribs are. But that should get you close.

[LA Pork Butt]

+1

[josepmille]

Thanks

[02ebz06]

I've never had a 2hr difference.
I cook both at 275f and both come out near the 4 hour mark.

[Jfrosty27]

I also have an RT-700. It depends on what grill temp you’re cooking at and how thick the back ribs are. Also, will you wrap or not. But you’re certainly close with that plan.

[JeffJ]

Both seem to take about the same amount of time for me.

[Mosca]

Same here. I usually start them the same time, and if one is done faster there’s no harm in wrapping and holding that rack.

[Bad Hat BBQ]

For me, it is easier to have the same start time....concur w/ most of the comments that there should not be much difference in time!

[realdocBBQ]

I've noticed a little bit longer on the St. Louis, but I would start them together, an hour or two hold if the BB get gone earlier is a helluva lot better than NOT being done on time.

[bbqLuv]

Well said

[Spinaker]

I always find that baby back take longer. I find that the loin meat, being thicker, takes longer to reach tender temp.

[bbqLuv]

"The Best BBQ is BBQ you like." Love or hate the 3-2-1 method, it works as a guide for good eating ribs. It is not cast in stone.

The timing is the same if you use the 3-2-1 method, prep 15 min, smoke at 180° for 3hrs, foil wrap at 225° for 2hrs, and set sauce for 30-60 minutes.

321 Ribs Recipe (Simple & Smoked) - Traeger® Baby Backs
BBQ 3-2-1 St. Louis Ribs Recipe | Traeger Grills St Louis