re: St Louis Cut Dry Ribs Memphis Style?

Hey guys, it's been a while. I hope ya'll are doing well, and trying to enjoy this hot arse summer. It's bbq season, and I'll randomly read some of the bbq threads on here, and this one got my attention.
So, let's address a few things in here:

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Are they supposed to be tough and chewy? Is that part of the style?

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no and no. "Memphis style" typically refers to no sauce, and baby/loin backs are usually preferred. With that said, there's no one type of rub, or a particular way that it's applied to the ribs. Rendezvous uses a Greek inspired seasoning, cooked over low heat charcoal (no wood), and finished with a splash of white vinegar (could be considered a sauce). Carey Bringle at Peg Leg Porker, in Nashville (I know, not Memphis), claims to cook the traditional Tennessee style rib that covers the main style of the state, and he just uses kosher salt before the cook, and a dusting of his rub after they're done. Others use a standard bbq rub, and just cook without sauce.

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250, 6 hours, no wrap

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this doesn't work for every size rib, fat content, and breed of pig that the rib came from.

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That recipe says 3 to 3.5 hours. The flavor is excellent, but the meat is tough.

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never cook bbq to time. Practice learning doneness by feel.

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Despite what some say, I don’t think you can cook proper ribs based on time.

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good point.

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The 3-2-1 method for baby back ribs usually ends up like fall off the bone TJ Ribs slop.

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oh yeah? What's the cooking temp, and size of the racks that have proved this method correct or incorrect? Cooking temp x type of smoker x type of heat x humidity level x size of the rack are all variables that will determine approximate cooking times. Oh, then there's desired doneness texture. ??

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Babyback, 4 hours, all other ribs 6 hours

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come on t00f

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3-3.5 hours is too short for St Louis ribs. You need 5-7 hours depending on temp.

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is it really, and do I?