The big grill claims to fit 7 racks of ribs…. But three St Louis fills it pretty good. I may need to make the corn bread inside.
This time I planned slightly better, thanks to a recipe app, and generated shopping lists, but …… didn’t get to the store until morning, got a late start, endured massive crowds and got a really late start
This is not the recipe I wanted to follow but it’s the one I have time for: https://www.traeger.com/recipes/all-american-spareribs
I had a meat smoking and charcuterie business for 15 years. For St Louis cut ribs, dry rub them and let them sit in the fridge overnight. This gives the salt time to do its osmotic magic and helps prevent the meat from drying out. In my experience, 250F is a bit too hot for pellet grills. I found 225F to be a good balance of time, temp, crust, and moistness.
The ribs will stall around 160F for a while when the collagen starts breaking down into gelatin (endothermic reaction). When the temp in between the bones reads about 165F to 167F, start checking for a “break test.” Twist the rack of ribs; if the meat cracks easily, they’re done.
Edit to add: Even at 250F, that 4-hour number seems a bit fast. I’d expect closer to six hours for St Louis cut.
Thanks for the tips! I’ll try again in a week or two