St louis spare ribs suggestions plz

[Codered1080]

Best temp and how long to smoke them for u really can probe them any suggestion on rub and fat

 

[Grampy]

Codered, I just smoked two racks of St. Louis Cut Spare Ribs for New Years Eve and they turned out super tender and moist. I used yellow mustard as a binder and Famous Dave's Rib Rub. I put them in my SI#2 at 225 degrees with 3 oz of hickory and a water pan. For St. Louis Cut Spare Ribs I prefer the 3-2-1 method for cooking. That is, put the ribs in the smoker for 3 hours. At the 3 hour mark take the ribs out and wrap them in foil and put back into the smoker for 2 more hours. After 2 hours remove the ribs from the foil and sauce them and place them back into the smoker for an additional hour (6 hours total cook time).

You will get all kinds of opinions on this and many people will tell you that you don't need to foil them and just let the St. Louis Cut Ribs cook for 5 1/2-6 hours with out peeking. There is no right or wrong answer. It comes down to preference. For me, I prefer the St. Louis Cut Spare ribs cooked with the 3-2-1 method. You always get consistent results and the ribs always come out tender and juicy. I would suggest you try them both ways and see which way you like the best.

 

[jcboxlot]

Dont probe, 5 1/2 to 6 1/2 hours.  225 degrees.

I use https://www.oakridgebbq.com/?product=dominator-sweet-rib-rub for ribs. 

Many choices.  If you don't like a bit of heat, there are some good coffee base ones that will give good color.

PS, dont forget the water pan next to heating element to keep moisture up.

 

[SconnieQ]

3-2-1 too fussy for me. I don't sauce my ribs during the smoking process. I dry rub, and provide sauce at the table. I usually provide a few different sauce choices. Those who like sauce can add it in the amount, and style of their preference. Some folks prefer dry rub only. Me...dry rub, and only a TINY amount of sauce per bite as a condiment/enhancement to the porky goodness.

5-1/2 to 6-1/2 hours at 225, wrap in foil and rest 1 hour or so.

 

[smokeasaurus]

3-2-1 too fussy for me. I don't sauce my ribs during the smoking process. I dry rub, and provide sauce at the table. I usually provide a few different sauce choices. Those who like sauce can add it in the amount, and style of their preference. Some folks prefer dry rub only. Me...dry rub, and only a TINY amount of sauce per bite as a condiment/enhancement to the porky goodness.

5-1/2 to 6-1/2 hours at 225, wrap in foil and rest 1 hour or so.

I am with you on this method. Simple and great results everytime. 3-2-1=2 much work :

 

[SuperDave]

Don't know if it is just my palate or my lack of smoking ability but I can't get a no peek batch of ribs to ever taste as good as my foil wrapped.  I keep trying every so often but kick myself afterwards for just not doing what works best for me. 

 

[NDKoze]

I'm a non-foiled, but as others have said, I would try both ways and see what works best for you.