A couple of weeks ago...I asked about cooking St. Louis spares without foiling.
I went with water for the first time and did 250 for 7 hours. Holy cow....best ribs I've ever done! My wife really likes them falling off the bone (3-2-1) but I don't like them that way. This was a great compromise as it had the texture that I like but yet right at that point for her. One of the racks was a bit smaller so she still had what she wanted. Honestly...probably done at 6 hours but no complaints from this guy.
You guys gave me great insight and this is how I'm doing my ribs from now on. Just wanted to say thank you!
I went with water for the first time and did 250 for 7 hours. Holy cow....best ribs I've ever done! My wife really likes them falling off the bone (3-2-1) but I don't like them that way. This was a great compromise as it had the texture that I like but yet right at that point for her. One of the racks was a bit smaller so she still had what she wanted. Honestly...probably done at 6 hours but no complaints from this guy.
You guys gave me great insight and this is how I'm doing my ribs from now on. Just wanted to say thank you!
