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Cooking St. Louis ribs and rib tips on Monday

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  • lbyer
    lbyer
    Club Member
    • May 2016
    • 66
    • Northshore of Chicago area
    #1

    Cooking St. Louis ribs and rib tips on Monday

    I am cooking St. Louis ribs which should take about 5 hours, but I also have rib tips. How long should these take to cook? I'm using a BroilKing Keg for the ribs at 225*, how much less time should the rib tips take?
    Tags: None
  • DWCowles
    DWCowles
    Founding Member
    • Jul 2014
    • 9703
    • Smiths Grove, Ky
    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
    #2
    Welcome lbyer

    Comment

    • MBMorgan
      MBMorgan
      Club Member
      • Sep 2015
      • 6357
      • Colorado
      • > Weber Genesis EP-330
        > Grilla Grills Original Grilla (OG) pellet smoker
        > Pit Barrel Cooker (gone to a new home)
        > WeberQ 2000 (on "loan" to a relative)
        > Old Smokey Electric (for chickens mostly - when it's too nasty out
        to fiddle with a more capable cooker)
        > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
        > Thermoworks Smoke
        > 3 Thermoworks Chef Alarms
        > Thermoworks Thermapen
        > Thermoworks IR-GUN-S
        > Anova sous vide circulator
        > Searzall torch
        > BBQ Guru Rib Ring
      #3
      Welcome aboard ... and the answer is as long as it takes to render collagen and fat ... 190++

      Comment

      • Danjohnston949
        Danjohnston949
        Former Member
        • Dec 2014
        • 4418
        • 1410 9th. St. N, Fargo ND
        #4
        @ibyer, Welcome to The Pit! I totally agree with Your time estimate for the Stl Ribs! I am going to refer you to the Recipie section of Amazing Ribs, where you should be able to search for Recipies, You also can Search the Pit for Member Posts! I hope this helps You!
        Eat Well and Prosper! From Fargo ND, Dan

        Comment

        • Dewesq55
          Dewesq55
          Founding Member
          • Jul 2014
          • 2039
          • The Poconos, NEPA
          • Smoker:
            Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
            Masterbuilt 40.2" 1200W Electric Smoker
            Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

            Gas Grill:
            BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

            Charcoal Grill:
            Weber Smokey Joe Charcoal Grill 14"

            Thermometer:​​​​​​
            Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
            Fireboard 1st Generation
            ThermoWorks Mini Instant Read
            Lavaworks Thermowand Instant Read
            2 Maverick 733
            ThermoWorks IR-GUN-S Industrial Infrared Thermometer
            ThermoWorks ThermaPen Mk4 x 2
            Govee Bluetooth Thermometer with 6 probes

            Miscellaneous:
            Anova Sous Vide Immersion Circulator - 1st generation
            Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

            Favorite Beer:
            Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

            Favorite Spirit:
            Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

            Favorite Wine:
            Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

            Favorite Meat(s):
            Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
            Chicken - Mainly the dark meat and wings
            Beef Ribeye steak

            Favorite Cuisine to Cook:
            Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

            Favorite Cuisine to Eat:
            Indian, followed closely by BBQ.

            Disqus ID:
            David E. Waterbury
          #5
          SLC's can take 6 or more hours, depending on lots of variables, and whether you wrap or not (I never do with ribs.) Just saying. Good luck with the cook and take pics for us, or it never happened.

          Comment

          • LA Pork Butt
            LA Pork Butt
            Charter Member
            • Dec 2014
            • 5515
            • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv
            #6
            lbyer Welcome to the Pit! St. Louis Ribs usually take 6 hours on my BGE at 225.

            Comment

            • CeramicChef
              CeramicChef
              Former Member
              • Jul 2014
              • 1184
              • OKC, OK
              #7
              lbyer - I generally cook rib tips about 4 hours or so because that's about as long as I can stand it without a taste!

              Generally I cook 'em until they probe tender.

              Comment

              • fuzzydaddy
                fuzzydaddy
                Charter Member
                • Nov 2014
                • 4970
                • Winchester TN
                • Hardware
                  Blackstone 36” Griddle.
                  Slow 'N Sear Deluxe Kamado & Kettle Grill.
                  Slow 'N Sear (1.0, Deluxe, 2.0).
                  DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
                  Weber Chimney Starters (regular and compact).
                  Joule, Instant Accu Slim.
                  GrillGrates.
                  Maverick XR-50 [my favorite].
                  ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

                  Consumables / Favorites
                  KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
                  Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
                  SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
                  MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.
                #8
                Welcome to the Pit and ditto what CeramicChef and LA Pork Butt said.

                Comment

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                Meat-Up in Memphis 2021

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                Click here for details. (https://amazingribs.com/memphis)
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