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St. Louis Ribs Command Pack cover: BBQ Command Pack No. 04, two St. Louis-cut racks at 3 to 4 pounds each, pit at 250 degrees, a 6 to 7 hour plan, dinner at 6:00 PM

BBQ COMMAND PACK · NO. 04 · PORK

St. Louis Ribs Command Pack

Run two St. Louis-cut racks over a 250°F fire on a tuned 3-2-1 timeline. Check the bend before you move from one stage to the next.

THE CUT
Two racks, St. Louis cut, 3–4 lb each
PIT TARGET
250°F, green zone 225–250°F
TOTAL PLAN
6–7 hr, fire-up to slicing

16 pages · printable PDF, US Letter · includes a pit-side cheat sheet and a cook journal page

$9.99 USD

One-time purchase. No account or subscription.

Secure checkout hosted by Stripe. The pack is delivered as a PDF by email after payment is confirmed. See the delivery and refund terms and privacy policy.

Read before you buy

Three of the 16 pages, open to everyone: the cover, how the pack is meant to be used, and the assumptions the plan is built on.

The whole cook, on paper

  • Shopping and equipment: St. Louis cut, not baby backs, for a first rib cook
  • The membrane and the prep, step by step
  • Cook-day timeline: 3-2-1 as a framework, run here as 3.5-2-1
  • Milestones and the bend test that decides every transition
  • Finish, sauce, and serve
  • Contingency branches for racks running fast, slow, or uneven
  • Print-ready pit-side cheat sheet and a cook journal page

Backyard gear, practical plans

You can run the plan on common backyard gear: offset, kettle, kamado, or pellet.

The plan gives you decision points, not guarantees: times are ranges, temperatures are checkpoints, and the final call belongs to the tests each pack teaches. It pairs with the free Pitwright tools for timing and temperature math, but stands alone on paper at the pit.

$9.99 USD

One-time purchase. No account or subscription.

Secure checkout hosted by Stripe. The pack is delivered as a PDF by email after payment is confirmed. See the delivery and refund terms and privacy policy.

More Command Packs

Beef Plate Ribs Command Pack cover: BBQ Command Pack No. 01, a 3-bone plate rack at 4 to 5 pounds, pit at 275 degrees, an 8 to 10 hour plan, dinner at 6:00 PM

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Set aside 8 to 10 hours for one 3-bone plate rack over a 275°F fire. The probe and jiggle tests make the final call.

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