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Smoked a pack of Costco (St. Louis style) ribs over the weekend. These were done indirect (used the drip pan only) on the main grill at 250-300. Used 2 different rubs: 1) BBQ Bob's Alpha and 2) one I found off the internet. Cooked them for 5 hours as they did not look done at 4. Probably should have stopped at 4 1/2. The meat was fall off the bone and the family loved them. Next time I will try to keep the KK at 250ish and try 4 to 4 1/2 hours. Also might use the pork loin ribs instead.

I've had competition ribs, you don't want to win a competition. Sent from my iPad using Tapatalk

Thanks CC, very nice, cant wait to see Beauty beside the beast.

The competition test for correct doneness is to bite into a meaty section of the rib. The meat should pull away easily from the bone, but leave a bite mark (smiley face!)

I haven't seen the unveiling of one of the smaller ones CC. Feel free to get your inner paparazzi on while you are opening and putting together.

I just scored the 3 pak of St. Louis ribs at CostCo. Hoping for a break in the weather this weekend to sneak in a cook on the KK. Dennis is an advocate for the "bend test" to check for doneness on ribs. Pick up the slab with a pair of tongs and bounce them slightly. If they are ready, the slab will bow until the meat starts to crack on the surface, as shown in the picture. A small crack means you need a little more time. It should be close to breaking when you lift the slab. This is "competition done" (i.e., with a bit of bite to them, not "falling off the bone," which is actually overdone. Or worse, a sign that they were boiled/steamed first!)

Don't thank me, the idea came from Dennis. He likes to sear his steaks first, then put them in the bath to finish.