Cooking time spares vs. St. Louis


 
Russell Y

Russell Y

TVWBB All-Star
First time doing St. Louis spares. For those who have done both, is there much of a difference in cooking time between spares and St. Louis spares.

Thanks in advance.
 
I have smoked both St Louis and the full spare rib slab and either way the time was in the 5 - 5 1/2 hr range. I have found the the thickness of the ribs is a greater factor than the cut. By the way my baby backs seem to take about 1/2 hour less time.

Mike
 
Depending on other obvious factors, St. louies are probably done sooner by about half an hour. I smoked 1/2 a dozen yesterday, wsm old school, and five of the six were done at 4:40, the last one at the five hour mark. They were all nice and thick, about 3 lbs each, and I smoked three slabs flat on each rack of my 22.5". Temp probably averaged about 265*, measured by a probe hung low in the top vent. I don't do a "slow minion" start on my ribs, though, and at least half of my water is boiling at the start.
 
I do a 3-1-1 on St Louis cut. If required I add an extra half hour to the unfoiled "1" to tighten them up a bit more because I like a dry rub finish. If I sauce I don't add the extra half hour because they're wet anyway. This is consistent with what the guys above are saying.

For the untrimmed spares I use the traditional 3-2-1. ...but I rarely cook spares because I use the trimming in other recipes.

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In Texas spares all finish at the same time by the bend test. I trim to St. Louis style for more even cooking. Here, in my offset, they take an average of 3.5 to 4 hours, regardless. I buy mine at Sam's and usually will get one rack out of 3 that is from a big old sow that requires a little extra time to get tender. No problemo, just throw on some pecan chunks and go a little longer with that one rack.
 
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