BB vs SL

[bbqLuv]

Baby back ribs are generally smaller but thicker than St. Louis ribs are they not? That is what it seems to me.
And cooking time has more to do with thickness than weight see Cooking Time - What Influences It? (amazingribs.com).
Should BB ribs and SL ribs not be cooked at about the same time and temperature, or close?

The 3-2-1 method is a popular way of smoking St. Louis ribs
Here are the steps to follow when using the 3-2-1 method:

1. Preheat your smoker to 225°F with an indirect heat zone.
2. Remove the membrane from the bone side of the ribs.
3. Trim off any excess fat or connective tissue.
4. Apply your favorite rub to the ribs.
5. Smoke the ribs for 3 hours.
6. Wrap the ribs in foil and smoke for another 2 hours.
7. Remove the foil and smoke for another hour while brushing on your favorite sauce.

The 2-2-1 method is recommended for baby back ribs because they are smaller and have less meat than spare ribs or St. Louis-style ribs.
Here are the steps to follow when using the 2-2-1 method:

1. Preheat your smoker to 225°F with an indirect heat zone.
2. Remove the membrane from the bone side of the ribs.
3. Trim off any excess fat or connective tissue.
4. Apply your favorite rub to the ribs.
5. Smoke the ribs for 2 hours.
6. Wrap the ribs in foil and smoke for another 2 hours.
7. Remove the foil and smoke for another hour while brushing on your favorite sauce.

Your comments, please.

[Bob K]

I do a lot of BBs, seems like most of our family & friends can’t deal with the cartilage, rib tip knuckles, etc. in the SL/spares. I run the offset about 275 with lots of airflow. 3-2-1 would result in pulled pork mush for me. Even 2-2-1 is going to be falling off the bone, and the lean bites will be too dry for me. My BBs are generally done in 4 hours, I’ll do unwrapped for 3.5 or so and wrap if they’re getting dark, which they usually are. Let them cool to about 170, then hold in warmer or 150 oven for 1-3 hours. I’ve tried cooking at lower temps but see no benefit unless super-lean commodity-type racks, which I try not to buy!

[HawkerXP]

SL in the PBC!

[bbqLuv]

I gave you a like, but I know not why.

[HawkerXP]

Its a wib cooker!

[Bad Hat BBQ]

Hoping that it is PIT Barrel Cooker...???

[JeffJ]

I love them both. Lately I've been on a BB kick, but that's after a 3-year SL kick.

[bbqLuv]

SWMBO said, "When are you going to get off those Ribs!"
So, I took her out for drinks and dinner. LOL

[Alan Brice]

First rack of Smithfield spares I have ever had the pleasure to enjoy. I will SUWYC this weekend. They forced me to load them into the cart! They look that good!

[Alan Brice]

I may go back n grab a couple for the freezer.

[Richard Chrz]

Smithfield St. Louis cut are what I cook when I am doing a ribs meal offering.

[bbqLuv]

Smithfield pork ribs are quite popular: baby backs, spares, and St. Louis.
Grocery Outlet has them for 2.99/lb. and on sale for 1.99/lb. so 3 of them jumped into my cart.

[Alan Brice]

Shoo Mama! Yesterday the bin was overflowing about this time. Today three left....wuz.

[Alan Brice]

Also an impulse buy at the cash register.

[Skinsfan1311]

Nothing wrong with that! We toured the distillery/brewery when we visited Kentucky. You tour both, (same facility), and before the tour you were given 6 chits which you could use to sample the whiskey, the beer or both. If you like bourbon, and amber ale, you'll like this one. It's kinda/sorta sweet for me,(the last 4-pack I bought lasted for 6 months), and I enjoy it more when it's cold out.

[Alan Brice]

Gonna make a batch o beans to go with my wibs.

[Bogy]

I get whatever Hy-Vee or Fairway have on special, and stock up. Which is usually just spare ribs. Right now Hy-Vee has a good price on both SL & BB. Same price. Picked up some of the SL. My wife, who isn't a big rib eater really like the SL cut ribs. So I picked up some more for the freezer. I do them in the PBC or Bronco, depending on which house I am at. 3 hours, no wrap, just smoke and rub (I believe if you have to use sauce you are trying to hide something). They come out great. What amazes me is that the last inch might be a little charred from hanging just inches from the coals, but the rest of the racks are consistently done for the whole length.

[Johnny Booth]

My $.02
SL ribs have a lot more fat, and so need to render longer.
BB are leaner. Cooking them 3-2-1 can produce dry meat.