Help cooking back ribs?

[christoff]

Hello everyone, this is my first time trying out ribs. I have 4 large racks of pork back ribs. Seems all the recipes ive looked at have been for spare ribs. Sorry about my dumb questions but whats the difference. does one taste better? should i cook diferently than the 321 method. thanks you guys are the best I dont know what i would do without you!! ;)

[devo]

Not much difference other than thickness.

Use the 321 cooking low and slow at about 225°F, so allow 5 to 6 hours for St. Louis Cut (SLC) ribs and 3 to 4 hours for baby back ribs. Thicker, meatier slabs take longer

[RedJada]

Chris, look at the at the sticky post by 10.5 at the top in this section. Follow it to the T your first time. You wont be disappointed. Then you can make changes on your second time if you want.

[christoff]

Ok i had my smoker preheated to 225 and put in the ribs, its now been hour and a half and im only at 185. should i be worried? should i change the 3 hours to a little longer? and just to clerify im doing the 3-1-1 like from the sticky post at top of forum. Ive red some that do a 2-2-1. so just getting your thoughts thanks!

[christoff]

Ok i had my smoker preheated to 225 and put in the ribs, its now been hour and a half and im only at 185. should i be worried? should i change the 3 hours to a little longer? and just to clerify im doing the 3-1-1 like from the sticky post at top of forum. Ive red some that do a 2-2-1. so just getting your thoughts thanks!

[RedJada]

 First thing first, let them go for the three hours and keep the door closed.

Now, what are you reading the temp from? The temp on the door or or an external like a maverick? Also, how much meat did you put in? I'm guessing you have cold weather so that will affect things to.

After the three hours do your wrap, dont forget some kind of liquid. It wont look done at this point. Wrap and cook for the hour and check. By this time the ribs should be tender, if not, wrap back up and cook for another 30-60 minutes. Then unwrap and cook for the last hour, sauce if you want. You'll be fine, remember. Low and slow....

[christoff]

Im getting temp from my auber single probe. It is somewhat cold (-10C) and the ribs are quite large.
thanks for info ill be in touch:)

[watchdog56]

With that much meat it will take some extra time(maybe an hour) or so. Remember when the meat pulls back from the bone about an inch then the ribs are done.

[RedJada]

 Hey christoff, how did things come out?