Pulled then off around 7pm. About 6 hours... but I was more curious then I should have been during the cook and opened up the cooker more than a few times.
I've never done St. Louis style ribs and I've never cooked on an electric so I wasn't exactly sure what I was looking for to show if they were DONE.
I put a probe in just to give me a guide. I pulled them at 175. I'm glad I did because I would have let them go longer based on appearance.
I'd give them an A-. They were perfectly done. The small ends were falling off the bone, the big end was a little tough, the middle of the rack was perfect. Great moisture. Good bark. I think I had them just a hair too smokey. Not bad at all, but just a tiny bit heavy. I liked the rub but I would have liked a little more sweetness. Might try a bit more sugar in the rub and will definitely go with a sweeter wood. I did not put any sauce on them in the cooker. I serve them dry. Sauce would certainly added that sweetness, but I leave that to the person eating.
I kept the cook pretty simple, as you can see. Sometimes I think people over complicate things so I always try to keep it simple and consistent. The biggest thing I need is to gain some confidence in the cooker. This first cook was a challenging first cook for me and a great success. Definitely a confidence builder.
Sorry, no finished pictures. When it's time to eat, I don't stop to take pictures.
Lessons learned:
1. the cooker works... quite peaking.
2. Easy to over smoke... go very light next time and work my way up. Also, weigh the wood. Lighter flavored woods should really shine in this cooker.
3. Sweeten up the rub just a little.
A midweek Turkey Breast will be my next cook (next week). Then Pork butts next weekend.