ambush80
Senior Member
Do you think that the rib tips should come loose from the bone or should you have to tug and gnaw on it some?
Many competitive barbecue teams use the tried-and-true 3-2-1 method when cooking St. Louis Style Ribs. The 3-2-1 approach calls for smoking the ribs for 3 hours, cooking for 2 hours tightly wrapped in foil, and unwrapping for the final hour for a total of 6 hours.)
Works for me. I also prefer St. Louis style over baby back ribs.
Many competitive barbecue teams use the tried-and-true 3-2-1 method when cooking St. Louis Style Ribs. The 3-2-1 approach calls for smoking the ribs for 3 hours, cooking for 2 hours tightly wrapped in foil, and unwrapping for the final hour for a total of 6 hours.)
Works for me. I also prefer St. Louis style over baby back ribs.
When I tried that a couple times, I had a foil packet of rib stew and never got to the "1" part. It does not take 6 hours to cook ribs. 4 hours is plenty.