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[Bar-B-Lew]

I smoked two racks of St Louis spares yesterday. No wrap. I ran one hour at 180, 4 hours at 235 and then 275 for about 1 hr.

The ribs didn’t pull back as much but were tender and moist.

I’m never foiling again.

Make a rack at 275 for 4 hours and report back if they taste different than the 6 hour cook.

[Clonesmoker]

Wow, they look like ham.  Did they taste salty?  There is a rub out of KC that I used to use that did that too, but they weren't overly salty.

Not really. Since I dry brine with kosher salt, I don't put any salt in the rub I use. With the brown sugar and turbinado sugar in the rub, it balanced out.  Key is not coat them with salt and ensure you get rinse all the salt off. 

[Ross77]

I smoked two racks of St Louis spares yesterday. No wrap. I ran one hour at 180, 4 hours at 235 and then 275 for about 1 hr.

The ribs didn’t pull back as much but were tender and moist.

I’m never foiling again.

Make a rack at 275 for 4 hours and report back if they taste different than the 6 hour cook.

I should try that. I usually don’t get much smoke flavor at temps over 250 though.

[Bar-B-Lew]

I smoked two racks of St Louis spares yesterday. No wrap. I ran one hour at 180, 4 hours at 235 and then 275 for about 1 hr.

The ribs didn’t pull back as much but were tender and moist.

I’m never foiling again.

Make a rack at 275 for 4 hours and report back if they taste different than the 6 hour cook.

I should try that. I usually don’t get much smoke flavor at temps over 250 though.

If it works, you saved yourself 2 hours.

[BigDave83]

[/quote]

I should try that. I usually don’t get much smoke flavor at temps over 250 though.
[/quote]

You don't get much smoke flavor in most of these cookers, and then put seasoning and sauces on the ribs it really covers it up, compared to some of the bbq places I eat that have stick burners.

[Ross77]

True but I’m good with the output at temps below 250. I’ve found that if I keep the surface relatively moist I can get good smoke flavor.

Once I start getting over 250 the smoke thins out.