smoker ChartsDATASHEET // CT-SM-001
smokerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook St. Louis Style Pork Ribs (3-2-1 Method) in the smoker
Specification: Trimmed rack of ribs, membrane removed, dry rubbed
Target Temp
225°F (107°C)
Convection Heat
Total Time
5.5–6 hours (3h smoke, 2h wrap, 30m glaze)
Total Cook Window
Flip Mark
180m
Turnover Point
Internal Safe Temp
202°F–205°F (probe tender)
USDA Safe Pull
3-Step Execution Protocol
1
Preheat & Prep
Preheat smoker to 225°F (107°C). Place st. louis style pork ribs (3-2-1 method) (Trimmed rack of ribs, membrane removed, dry rubbed) in a single layer with space between items for convection airflow. No added oil required.
2
Cook & Shake / Flip
Cook for 5.5–6 hours (3h smoke, 2h wrap, 30m glaze). Flip or shake basket at the 180-minute mark for even browning.
3
Doneness & Rest
Bone pullback 1/4-inch; meat bends 90° and cracks when lifted with tongs. Confirm internal temperature reaches 202°F–205°F (probe tender). Rest for 15 minutes before carving.
Verification Basis & Testing Rig
Instant Vortex Plus & Manufacturer Technical Guide; USDA FSIS Safe Food Handling Standard.
Pro Tip: Wrap tightly in heavy foil with 2 tbsp butter, brown sugar, and apple juice at 3 hours.