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[bregent]

3 hours, bone down at 275°!

Baby backs, or St. Louis, or just spares? 
And-- do you sprits or swab them at all?

For me, 3 hours for BB, and 3 1/2 for STL's. I sometimes spritz with apple juice to build up a little layer of flavor but usually just let them cook.

[Bar-B-Lew]

3 hours, bone down at 275°!

Baby backs, or St. Louis, or just spares? 
And-- do you sprits or swab them at all?

set and forget

I usually don't open the door until the 3 hour mark for either baby back or STL.  At that time, I will do a bend test and see how much more time they may need if any.

[ylr]

The BB I cooked uncovered yesterday took 4 hours total at 250; my PB 820 doesn't have a 275 setting.  Still turned out great, though! 

[Ralphie]

Yesterday:

- Seasoned STL ribs with Meat Church “The Gospel” rub.
- Pit Boss Hickory pellets.
- Set grill at 225 and load the ribs.
- Go to the pool with the family for a few hours.
- Drink 3 Coors Lights while checking grill temp on iPhone app.
- Return home and lift lid at 4 hour mark and apply BBQ sauce.
- Cook another hour.
- Bend test and eat.

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[Bar-B-Lew]

Those look tastey, Ralphie!

[grilltreats]

Holy ribs, those look great and very encouraging!

[Bentley]

Either.
No.

3 hours, bone down at 275°!

Baby backs, or St. Louis, or just spares? 
And-- do you sprits or swab them at all?

[pmillen]

All about what works for you at the time, and maybe becoming a little more simple is better attitude.  15 years ago I did the same thing, and 20 before that I used to boil my ribs before I grilled them!

What, BOILING? Man, that takes me back decades. I cringe at the thought.

Before I started cooking I used to love Tony Roma's restaurant ribs.  I read that his recipe called for par-boiling.  My mother did it so I thought that it was proper.  I was thoroughly dissuaded from doing it by the time I started BBQing.

[Bentley]

Doing 2 racks of BB on the Pro right now, so we will see if 3 hours for them is the same.  It has been so long since I cooked BB I am not sure if my previous post is accurate.

3 hours, bone down at 275°!

Baby backs, ? 

[Bar-B-Lew]

You will be pretty close...3.5 hours at the most.

Get final picks before the family eats them up.

[Bentley]

I would think they would take less time then Spares, but since I have never taken a note on cooking in my life and my mind is like a Steel Sieve, we will see and then I will be posting theses same comments in 3 years!  3 1/2  would be perfect from a timing standpoint!

[Bentley]

About 2 hours and 50 minutes.  As tender as any rib I have ever put in foil, but the texture is different, you have to like that harder outer rib shell.  I have turned to 180° and am saucing them, hope they do not dry out over the enxt 45 minutes.  Got lazy and put them on 30 minutes to soon!

1st rib I have eaten in 10 years that I truly enjoyed.  I may forgo the cheeseburger and have ribs today!

[Bar-B-Lew]

Was there any rub on those ribs?

Have ribs and a cheeseburger..it's a holiday!

[leppolite]

Did a 275/3 hour cook on a rack of spares to see how I liked it. I set them on the grill and didnt touch them for 2 hours and about 40 minutes and they were excellent. Got excited eating them and forgot pics, sorry.

[Bentley]

The ribs had a rub that Kristin made right before they went on the Memphis.  And one rib seemed to do it, I should have opted for the Cheeseburger!