ST. louis rib

[irv39]

Cooked a st. Louis rib today and it turned out great, still learning vents wanted to cook at 250 but the temp raised to about 280 for awhile then I got it to 250 and cooked for 4 hr.  and 15 min. had apple and hickory for smoke. did not foil.
Just on


Finished

[Lerxst]

Looks perfect.

[1911Ron]

The ribs look great, when i do ribs i usually do them at 275 or so depends where my smoker settles. Try not to smother the fire by choking it back because you either snuff it out or worse you get nasty smoke from a choked fire (unclean, not enough oxygen)

[toddmog]

The ribs look great, when i do ribs i usually do them at 275 or so depends where my smoker settles. Try not to smother the fire by choking it back because you either snuff it out or worse you get nasty smoke from a choked fire (unclean, not enough oxygen)

I was going to say the exact same thing.  275 is a great all around temp for ribs/pork shoulder/brisket...I wouldn't be bothered at all with 280.  If that's where it settles in, let it ride.

[TheDirtyGrill]

The ribs look great, when i do ribs i usually do them at 275 or so depends where my smoker settles. Try not to smother the fire by choking it back because you either snuff it out or worse you get nasty smoke from a choked fire (unclean, not enough oxygen)

I was going to say the exact same thing.  275 is a great all around temp for ribs/pork shoulder/brisket...I wouldn't be bothered at all with 280.  If that's where it settles in, let it ride.

I've always been told lower, 225 up to 250. You get better results hotter?

[1buckie]

Yeah, I think a little hotter seems to work better......mostly for the reasons Ron said......trying to run down at low heat, I see people time & again say that it took forever, or I kept getting chugging white smoke, or the coals were 'almost out', or a number of things like that.....if it'll run there, fine, cook there, but if the therm is just a little off, you might be cooking @ 200 & beside taking a long time, ribs in particular, will end up chewy  from the rendering just not going smoothly enough.........

beef ribs @ 265....



Pork ribs, next door @ a little hotter............



they come out fine like that, pretty well tenderized & rendered out, but still juicy enough..............................





Irv's look great @ 250 with a bit of 280.......nice cookup !!!!


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