RIBS: SL vs BB

[clarissa]

I bought some St Louis Ribs today and it will be my first time making them. Do I go slow indirect like I do for Baby Backs? Do they get more tender the longer they cook or do I need to cook them faster? 

[Travis]

Spares take longer than BB's. They have more fat content. You can do them both either way. If you have all day to chill and enjoy, I like lownslow. If you don't have all day, roll em' hotnfast. Both ways are good and always fun to expirement


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[1buckie]

They are basically like full spare ribs, just with the headbone, or rib tips, cut off.....the left 1/3 in this pic....



I like a middle-of-the-road temp, say 260~275f, at Meat Level (<<Technical Term)



Here's a possible setup that would go about like that:




Start w/ the flat over the un-burnt coals & rotate a few times (just slide the grate around) during the cook........




Likely be somewhere around 3-1/2 hours (or about that) 'till you get a good bend test.....