St. Louis ribs, no rub. Fantastic and easy. Followed Mad Scientist directions.
Very little trimming as you all know.
1.Ribs are Costco St. Louis by Swift and Co. Just pat dry, no mustard or oil. Do not remove membrane, just score it with knife. It will essentially disappear during the cook.
2. SP 50/50 mix. Use sea salt and coarse ground chefs pepper. Go less than a rub, or you will over salt. Just 30 min. before cook.
3. Temp 225* for 4 hours.
4. Check at 2.5 -3 hrs for dryness. (I went 3 hrs)
5. Apple cider vinegar/water 50/50 and sprits at around 3 hrs and then every 20 or so minutes from then.
6. At 3.5-4 (I went 3:45)hrs or when you like color and fat is rendering, crank temp up to 275* and leave ribs where they are, but spritz q 15 minutes. Leave them on for about 1 hour at 275*.
7. Pull ribs and place in foil meat side down with extra sprits added, and place back on pit for 20-30 min. Still 275*
8. Pull and paint just the top with favorite sauce (Sweet Baby Ray for me) back on pit naked for 20-30 min.
Mine were 208*, with a little pull and clean bone when done.
IMO the claim that using heavy rub blocks smoke absorption is true. These ribs had great smoke smell and taste. Also, SP was apparent and not overdone. We did have a little pepper bite, as intended. Texture a little firmer on surface but butter soft inside.







My wife said not to experiment anymore as this is now her favorite.  I agree.

Nice looking but I don't necessarily agree that a rub blocks the smoke.

I am pretty sure you can get the same impact cooking at 275 the entire cook naked for 4 hours without opening your smoker.

  Very informative okie.  Too bad I couldn't have a taste.

  You have mentioned Sweet Baby Ray"s in other posts as well.  Do you have a favorite

  Very informative okie.  Too bad I couldn't have a taste.

  You have mentioned Sweet Baby Ray"s in other posts as well.  Do you have a favorite

If you don't mind a little spicey, try SBR's Caribbean Jerk Wing Sauce on ribs.  It is thinner than their BBQ sauce but thick enough to stick to the meat.

Nice looking but I don't necessarily agree that a rub blocks the smoke.

I am pretty sure you can get the same impact cooking at 275 the entire cook naked for 4 hours without opening your smoker.

Three points of interest for me on my cook:
1. SP only resulted in a surprising taste quality. We both liked as well (better?) as any rubs we have used.
2. Spritzing kept them moist.
3. We definitely have more smoke smell and taste on these ribs. 
Does the 4 hr/275 tend to make them dry? Does the meat pull off clean?

They look very very tasty

Nice looking but I don't necessarily agree that a rub blocks the smoke.

I am pretty sure you can get the same impact cooking at 275 the entire cook naked for 4 hours without opening your smoker.

Three points of interest for me on my cook:
1. SP only resulted in a surprising taste quality. We both liked as well (better?) as any rubs we have used.
2. Spritzing kept them moist.
3. We definitely have more smoke smell and taste on these ribs. 
Does the 4 hr/275 tend to make them dry? Does the meat pull off clean?

4 hours for STL cut and a little over 3 for BB
Never had an issue with them being dry
Meat comes off bone clean but does not fall off
Simplest way to cook them IMO.  All you do is get your smoker up to 275, pull membrane if you choose (I do on BB but not STL because STL is a pain to pull), apply rub on both sides, throw on smoker, check at 3 hour mark, and determine your finish time from there.  I typically don't sauce.  The rare times I do I put one for the last 15-30 minutes at most.

I hane not done ribs in a while, I'll give it a try. Since I'm still trying to shake off the effects of a bout with Covid and traveling to Bullhead City. AZ to visit my youngest son this weekend, it will be a few days.

Nice looking but I don't necessarily agree that a rub blocks the smoke.

I am pretty sure you can get the same impact cooking at 275 the entire cook naked for 4 hours without opening your smoker.

Three points of interest for me on my cook:
1. SP only resulted in a surprising taste quality. We both liked as well (better?) as any rubs we have used.
2. Spritzing kept them moist.
3. We definitely have more smoke smell and taste on these ribs. 
Does the 4 hr/275 tend to make them dry? Does the meat pull off clean?

4 hours for STL cut and a little over 3 for BB
Never had an issue with them being dry
Meat comes off bone clean but does not fall off
Simplest way to cook them IMO.  All you do is get your smoker up to 275, pull membrane if you choose (I do on BB but not STL because STL is a pain to pull), apply rub on both sides, throw on smoker, check at 3 hour mark, and determine your finish time from there.  I typically don't sauce.  The rare times I do I put one for the last 15-30 minutes at most.

I can certainly try that method next.Have you ever done SP only?

Never salt and pepper only on anything I have smoked.

Never salt and pepper only on anything I have smoked.

It was a big surprise how good the ribs tasted with SP only. Plus light coat of Sweet Baby Ray's on top at the end. Also, the first time that I got moderate smoke flavor. Try it?