St Louis Ribs

[HouseHomey]

that looks like you cooked the whole spare, there is plenty of room for trimming on those so as not to be too fatty. I like them all.

[LA Pork Butt]

Typically St. Louis takes me 5-6 hours, but recently I have taken Spinaker s suggestion to cook them at 275 and it cuts 1-2 hours off the cook time on my BGE. I am liking the results, but if I am not careful they will tear away from the bone when trying to cut them.

[Spinaker]

How are you finding the bark formation, sir?

[LA Pork Butt]

Spinaker I find the bark about the same as @225 except it is not as dry. On the BGE cook time is more like 2 hours less than at 225.

[JCGrill]

I was going to suggest the same thing, a hotter cook might render out a little bit more of the outer fat.

[Mosca]

I used to prefer baby backs, but they have gotten so thick that now I prefer St Louis full racks. Trim the extra fat.

[Medusa]

Good job mfrese

Yeah, they look really good. You can also follow MH's instructions for re-heating in the oven if you have the time. Sorry to hear the issue about fattiness - I haven't had that issue.

Cooking ribs in the 250's is fine. I just set and forget them in the kettle and don't do anything unless the temp really starts creeping up towards 260+. Rarely, if ever does that happen.

Have fun!

--Ed