baby backs vs. st. louis

[Jeff Fried]

I have so far only smoked baby backs which seem to be done in 4-5 hours. Tomorrow I am going to try BRITUing some thicker St. Louis style ribs. I am too lazy to foil, so should I assume a 7 hour cook time at 240?

 

[Andrew S. B.]

Check out the thread i posted yesterday. Many people chime in and talk about how long spares are supposted to be BBQed.

Right Here

 

[Kevin S.]

240? at the lid? Yes, about 7 hours, but it also depends on the size/weight of the rack(s). A smaller rack, trimmed closely, may come in under 7 hours. A bigger and meatier rack may go longer.

I'd start checkin' for finish (tear test) around 6 hours, and go from there, but 6 hours would be the earliest for a small/light rack.

 

[Russ Hazzon]

Jeff, use time only as a reference to check the meat for doneness. But every cut of meat is different. It's done when it's done!