Ribs

[GV/Welder]

What is the perfect temp and time for a great St. Louis style rib.

[The Czar]

225 degrees for two hours...foil..2 more hours...un foil one more hour .....look up a thread call 3-2-1 but I found 2-2-1 is more accurate...

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[Smokeone]

[Pete Mazz]

I'm a 3-1-1 man myself.

[Clover Ridge Smokers]

I've tried both of the above methods and found 3-1.5-.75 works better for me.

[SoloQue]

I've tried both of the above methods and found 3-1.5-.75 works better for me.

I'm more in line with Clover on this one and I'll tell ya why
3 hrs at 225-235 lets the meat hit ~140 while still exposed to the smoke
1.5 hrs gets me through the sweating stage but doesn't leave things too mushy
.75 hrs is just about perfect for my finishing sauce to sink in and glaze over
(I've been known to crank up on the temp the last 30 minutes to get the glaze set in)
The final test is the bend and tear. If the slab wont start to bend and tear under its own weight when lifted flat out lengthwise away from ya, it aint ready to pull off the cooker just yet
Of course, I'm an unpaid novice the pros will chime in for sure shortly

[GV/Welder]

Thanks everyone I have never got the rib perfection I was looking for. I have been cooking on a UDS I know now I was cooking way to hot. I hope to get started soon on a reverse flow project. I think I will be able to do a better job cooking on it. Thanks again.

[Clover Ridge Smokers]

Glad we could point you in the right direction. Be sure to share pics of your new build once you start it.

[Rodcrafter]

I agree with almost everything mentioned, the only thing I would like to say is the UDS can do the same sort of stuff as long as you can control the one you have. I love my RF, though I have to admit.

[T G]

I finally figured out the temp control on my UDS, it's almost like cheating now how easy mine runs and how long it will hold a temp consistently.

One quick question of my own on ribs, I usually just take mine out of the foil and put them back on for a half hour or so. They're already pretty sweet by that point, thinking about doing one last coating of rub before I put them back on for 45 minutes. Has anyone else done that, and had any success?

[Mettle]

We cook them HOT 325-350. Foil when they look beautiful, unfoil when they probe like butter, and unfoiled long enough to sauce 3 racks.

You could call me a novice... 6th place ribs at the last 4 comps. Biggest one being 70 teams, still 6th place. I am changing the rub and the sauce tomorrow....... DAL here I come.

[Frank_Cox]

Awesome! We need to swap ribs at Seymour!

[Mettle]

We cook them HOT 325-350. Foil when they look beautiful, unfoil when they probe like butter, and unfoiled long enough to sauce 3 racks.

You could call me a novice... 6th place ribs at the last 4 comps. Biggest one being 70 teams, still 6th place. I am changing the rub and the sauce tomorrow....... DAL here I come.

4th place in ribs with the alternate recipe, but dang they were salty. Not sure if that helped or kept them from placing higher.

BTW we do not do the candy BS in the foil. That might be hurting us, but I flat out refuse to surrender to the hype.

[Fordf100]

I been doing mine like this. I take them out wash and dry em off put my rub on them then I put em on the smoker at 250 degrees a couple hours till they get to around 180 degrees. Then I foul em and throw in the BBQ sauce . Then I'll let em cook another 2 hrs at 250 or a lil cooler . Then Bam fallin off the bone goodness... Maybe I am doin it wrong but it tastes great.