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Author Topic: St. Louis Ribs  (Read 4506 times)

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Offline spuds

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Re: St. Louis Ribs
« Reply #14 on: September 11, 2014, 01:34:56 PM »
K,I'll do some pics.
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Feel free to share my pictorials anywhere you like.Could mention from Spuds if you remember.

Offline africanmeat

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Re: St. Louis Ribs
« Reply #15 on: September 11, 2014, 04:18:05 PM »
Quote from: sparky on September 10, 2014, 09:08:50 PM
they look pretty good from here.  nice rib cook partner.

They look good from south africa 2
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Offline PongGod

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Re: St. Louis Ribs
« Reply #16 on: September 12, 2014, 12:38:06 AM »
Lookin' mighty fine! Now I think I'll have to do a couple of racks this weekend.
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Offline 70monte

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Re: St. Louis Ribs
« Reply #17 on: September 12, 2014, 12:43:17 PM »
I live in MO which is a little over sea level and my BB ribs that I've cooked so far have taken about 4 to 4 1/2 hours until they are done.  No way are mine done in two hours.  My vent is adjusted to a 1/4 open.  I also don't sauce mine so mine stays in the cooker the entire time. 

Wayne
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Offline Las Vegan Cajun

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Re: St. Louis Ribs
« Reply #18 on: September 12, 2014, 12:48:15 PM »
Quote from: 70monte on September 12, 2014, 12:43:17 PM
I live in MO which is a little over sea level and my BB ribs that I've cooked so far have taken about 4 to 4 1/2 hours until they are done.  No way are mine done in two hours.  My vent is adjusted to a 1/4 open.  I also don't sauce mine so mine stays in the cooker the entire time. 

Wayne

I'm thinking that the direct sunlight of the desert heat in excess of 100F that my PBC was sitting in during this cook may have been the factor in the much shorter cooking time.  ;)
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Offline PongGod

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Re: St. Louis Ribs
« Reply #19 on: September 13, 2014, 12:41:30 AM »
Quote from: 70monte on September 12, 2014, 12:43:17 PM
I live in MO which is a little over sea level and my BB ribs that I've cooked so far have taken about 4 to 4 1/2 hours until they are done.  No way are mine done in two hours.  My vent is adjusted to a 1/4 open.  I also don't sauce mine so mine stays in the cooker the entire time. 

Wayne

I'm pretty much at sea level and this is consistent with my experience. The ribs just not tender enough if not in there at least 4 hours.

- Robert -
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