first St Louis Spares today,....

[Gordon LW]

gonna try my first st louis slabs today. I've perfected by baby backs (if I do say so myself) so I thought I'd try my hand at st louis spares.

any advice would be great! I'm not planning on foiling. did that with my first few baby backs years ago and haven't ever since. I do spritz with apple juice every hour but that's it. no sauce either.

I've read widely different things regarding cooking temp/times. for my BB's I stay closer to 250 than 225. average 240-250 for five hours or so depending on rack size.

the sugarless recipe says to begin checking after four hours and I've seen some say they take six hours or so. maybe that was for untrimmed spares??

 

[Chad_M]

Just did my first ones yesterday, and they were great:

http://tvwbb.com/eve/forums/a/...0069052/m/1591087226

My only advice is to follow the spare recipe on the virtual bullet homepage.

chad

 

[Tom (Gunner)]

Every rack differs on time but I usually count on 5-6 hours for St. Louis and I cook them at 250-275 as well. Good luck!! I'm sure they will turn out great...not much different then cooking BB's, just a little more time

 

[Mike R. (Heyworth)]

If you've got BBs down, spares will be no trouble at all. If you are happy with your results on the baby's, I say just duplicate it with spares, adjusting time as necessary to get to tender. I did a rack last night on my OTG and ran at 325-345 and they were done right at 3 hours. I didn't sauce them, nor do anything really to them besides season and slap on the grill. They were EXCELLENT, fantastic bark, probably the best i've ever had in fact. This was the first single rack on the OTG i've done though, and for my wife and I, it'll now be my go-to method. I'm usually doing ribs for a crowd, and do 6-8 racks or so, and then the WSM is needed for capacity.