I was going to do just St.Louis today but found some spares at blowout price last night. I am going to load up my rib racks with both and let it rip. It would appear to me that the St.Louis will be done sooner than the full spares. Anybody have a ballpark time difference on these? Any suggestions on racking (top/bottom/rotate)?
Spares and St.Louis together
- Thread starter Brian H
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Jim Minion
TVWBB Emerald Member
St Louis are spares cut down and you can do the same to the full spares. The pieces you trim off can be cooked also. Cook the racks on the top grate and throw the pieces on the bottom.
Go here, Chris has explained how to produce St Louis style ribs.
http://www.virtualweberbullet.com/ribselect2.html
Jim
Go here, Chris has explained how to produce St Louis style ribs.
http://www.virtualweberbullet.com/ribselect2.html
Jim
Dennis Solin
TVWBB Super Fan
I bet they will finish about the same time. I normally trim my spares into St. Louis. The texture and toughness of the meat will be the same. Basically a St. Louis is a spare.
I also cook St. Louis at the same time as babybacks. The St. Louis normally will take about an hour longer.
You could trim your spares into St. Louis. Then you would have the riblets or trimmings for snacks during you cook and might fit a little better on your cook.
I also cook St. Louis at the same time as babybacks. The St. Louis normally will take about an hour longer.
You could trim your spares into St. Louis. Then you would have the riblets or trimmings for snacks during you cook and might fit a little better on your cook.
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