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What cut of ribs?

If I get Farmer John whole spare ribs I break them down so the flap meat doesn't turn to jerky. That results in a St. Louis slab and some thin flap meat that comes off the grill way sooner.

Whole ribs, St. Louis, Baby backs.....they all finish in 3 to 4 hrs at 225, maybe bumping to 250 or 275 setting for the last half hour as I mentioned earlier.

It all cooks in the Traeger in 3 to 4 hrs. I'll bump it to 250/275 depending on ambient weather for the last half hr to put a little more brown on it, or to set a baste if I use one.

When I cook a mess of racks early, once everybody's ready to eat I'll throw the finished racks on the gas grill to reheat and put a little brown on 'em... slightly caramelizing the baste; yum!

Sometimes I get the Costco//Swift premium loin ribs, 3 thick meaty slabs in a pack. Those I rub, 225 for 3 hrs, then bump it up to 250/275 and baste 3 or 4 times the last hour. Pricey but great ribs!
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