My feedback on St. Louis spare ribs (#2)

[DivotMaker]

The only cuts Ive brined before are brisket and whole or half chickens. Chickens turned out great using a salt and water brine. Brisket was another story....a pretty bad one but that had to do with cooking time. What are you using for a brine for pulled pork? I believe I had used Tony C's garlic and herb for the brisket

Funny you should ask....

Give this a try:  Brined Pork Butt for Pulled Pork.  Let me know what you think, should you try it.

[NDKoze]

St Louis cut ribs will almost always (I generally don't like to say always) take 1-2 hours longer than baby backs.

I have tried smoking at 235-240 and still think I get my best exults at 225.

My St Louis cut ribs take 7-8 hours for my liking. So I don't think you are that far off. And I like a little bit of chew on my ribs.

I buy my St Louis cut ribs at Costco and they are really think slabs that come in a three-pack.

[elkins20]

Hey Greg, I have been buying whole slabs, then cutting them down to ST. Louis style. I have a bag of the pieces that I cut off and when it gets pretty full will smoke them and keep it to add to baked beans.

[NDKoze]

Yep, that is an awesome option.

[hardpan]

Hi,
I tend to smoke for about 6 hours, but I like my ribs a little more chewy than falling off of the bone.  As for rubs and marinades, I tend to go simple with salt, pepper, brown sugar. Or marinate in beer and sauce the last hour.  I set the smoker at 235. 

Your method looks and sounds good to me. THe main thing is that you like the results and that it is repeatable.
Hardpan