On Sat, 12 Sep 2009 20:59:41 -0400, "Un-Yawn" >
wrote:

>Ribs can't tell time. They are done when they are done.
>I have cooked ribs as high as 375, but prefer 250 to 300. Lower than 250 is
>a cooking marathon
>
>"Theron" > wrote in message
...
>> I'm doing a St. Louis Rack, rubbed 1 hour before placing it on 22" Weber
>> indirect. If there is a "standard " size for a St. Louis rack, how long
>> do you cook? At what temp do you never cook? Do you vary the temp from
>> beginning to end? Sometimes we don't have anything to say about that. The
>> grill does whatever it wants to.
>> What temp is best?
>>
>> How Long @ 225F
>> How Long @ 250F
>> How Long @ 275F
>> How Long @ 300F
>> How Long @ 325F
>> How Long @ 350F
>> @ what temp Never?
>>
>>
>> TIA
>>
>> Ed
>>
>Do you still brine your meat in your carport/garage?
>

225-250 for me. I remove the under flap and the membrain, CYM and rub.
Sand in the pan, mesquite for me. Done when done.