No more 225˚. I'm a convert.

[bswim]

As far as the fattiness, I haven't done alot of ribs but the ones I did from Safeway were almost all fat, the ones from Winco have had very little on them......... I've looked at Safeway ribs many times since and looking at the ends of the ribs they've been almost all fat everytime I've looked.

 

[jds22]

One other question. I read on another board that at this temp the sugar in rubs or sprays can burn. Is this something I need to be concerned with? I was going to use quite a bit of brown sugar in my rub and apple juice when I foil.

Edit to add, I just did a search on this forum and it seems that turbinado sugar may be a better choice as it won't burn as quickly as brown sugar. Am I understanding that correctly?

 

[kryinggame]

One other question. I read on another board that at this temp the sugar in rubs or sprays can burn. Is this something I need to be concerned with? I was going to use quite a bit of brown sugar in my rub and apple juice when I foil.

Edit to add, I just did a search on this forum and it seems that turbinado sugar may be a better choice as it won't burn as quickly as brown sugar. Am I understanding that correctly?

youre correct

 

[worktogthr]

Wish I would have found this earlier....did 2 racks of untrimmed spares today at 275. No foiling, just letting it ride until they past the bend/toothpick test. After three hours I did spray them with an apple juice and maple bourbon concoction every 20 minutes or so. Put them on around 4:15 and didn't think to check for doneness until about 8:30. The thinner hallves of the racks are a touch overcooked but still good. Not ideal though because I have to reheat them on the grill tomorrow for a family party. They are too fall off the bone for me. My family will probably love them because they all think fall off the bone is the best kind of rib. The thicker halves are perfect. I will save some of those for me haha. I do feel that my rub/ spritz burned more at this temp which makes the bark not as tasty. If I have the time, I think I would got back to the 225-250 range or experiment with foiling or a less sugary rub.

 

[BBQBakas]

Trying this today today at 275°. I usually spritz every hour. Maybe waiting 4 hours before spritzing contributed?

hey all,
I followed the advice and cooked a rack of st. louis ribs in my MES today but I cooked/smoked it at 275 degrees. What a difference it made--I to am now a convert. I'll confess, I did overcook them a bit but theyre not bad. I put them in a bit after 11:30 this morning and then went to services. At 4 hours, I sprayed with apple juice (I don't know why I didnt do th bend test). Then I checked it at the 5th hour and it broke in half. I know this is a debated issue but at 225 degrees, I never got pull-back and was never impressed with the flavor. Again, I use an electric smoker (perhaps its different on a grill). But at 275, I think the meat comes out nearly perfect--at least what I consider good ribs.

Next week, I'm going to experiment again but since I'm smoking at a higher temperature, I'm going to start watching it closely after th 3rd hour.

Thanks all!