St Louis Style Ribs (in need of tips and advice)

[TAC1]

Okay first off I'd like to say, it's been a while and glad to see everyone is still around. Next I'd like to ask for help with st louis style ribs that I got for monday, I love st louis syle ribs but I have never grilled them and I need help.

 

[bigwheel]

Hey TAC..glad to see your smiling face yet again another time. Welcome back. I dont do many grilled ribs..less some want to count slow direct cooking as a form of grilling which seems to be debatable depending on them who are prone to discuss such stuff. You might want to invest in what is called a bbq pit one of these days..lol. I bet the Wolf Man will know. I seen movies of him grilling briskets on a kettle. Should be a no brainer for ribs. I think I have seen our pal Vermin doing similar stuff. Its a mystery. lol. Now if all else fails will be glad to try to explain how they made ribs at the truck stop. Its real easy. Have you got a big stew pot? How do you speel liquid smoke?

 

[Vermin999]

To grill ribs I set up my grill indirect, cook the ribs for an hour indirect, then foil the ribs for an hour indirect and then remove the ribs from foil and finish cooking them indirect till they are done to your liking, and adding sauce if you desire.

Link to my last grilled rib cook
http://www.bbq-4-u.com/forum/f15/spare-ribs-pork-and-beans-23286.html

 

[TAC1]

Thanks guys, so Vermin the temp on your set up would be like 300-350 right?

 

[Max1]

I do 225-250, but in the end it is up to you.

 

[Vermin999]

Thanks guys, so Vermin the temp on your set up would be like 300-350 right?

When I grill them I am around that temp, sometimes a tad bit higher.

I am doing 3 racks tomorrow on my WSM and will shoot for 235-250

 

[Max1]

LoL, Damn John good minds think alike brother.... I am smoking 3 racks Saturday too....

 

[TAC1]

Thanks guys.