Lew Newby
R.I.P. 1/26/2024
I've been working on improving my St. Louis Cut ribs for 2 months and Chris says repetition is the key to good Q. I have been using Harry Soo's technique and different rubs and sauce.
Simple technique. Cook 3 hours at 275°, foil with Apple Juice but I don't do his Agave Nectar and Brown Sugar and cook an hour in foil. Check tenderness and, if they're tender, sauce, remove the foil, and put back on the smoker for 30 minutes. The technique gave me tender ribs every time I used it and the ribs are ready in 4.5 hours.
Without water in the pan the ribs were tasty but not as moist as I was looking for. I'm using the 14.5 now so clean up is easier and I used water for today's cook. I didn't put enough hot coals in the charcoal ring so it took a good while to get my temp up to 275. A dowel under the lid finally got me to 275. The water pan was more than half full after 6 hours. Lesson re-learned. Use more hot coals with water in the pan. I went through this learning curve 6 years ago.
Today's ribs were quite tasty, very moist, and I got a good smoke ring. I have tremors so I don't take pictures of cooks anymore. Sorry bout that.
My wife noticed the difference, and liked the ribs so it looks like I'm going back to using water when I cook ribs.
Simple technique. Cook 3 hours at 275°, foil with Apple Juice but I don't do his Agave Nectar and Brown Sugar and cook an hour in foil. Check tenderness and, if they're tender, sauce, remove the foil, and put back on the smoker for 30 minutes. The technique gave me tender ribs every time I used it and the ribs are ready in 4.5 hours.
Without water in the pan the ribs were tasty but not as moist as I was looking for. I'm using the 14.5 now so clean up is easier and I used water for today's cook. I didn't put enough hot coals in the charcoal ring so it took a good while to get my temp up to 275. A dowel under the lid finally got me to 275. The water pan was more than half full after 6 hours. Lesson re-learned. Use more hot coals with water in the pan. I went through this learning curve 6 years ago.
Today's ribs were quite tasty, very moist, and I got a good smoke ring. I have tremors so I don't take pictures of cooks anymore. Sorry bout that.
My wife noticed the difference, and liked the ribs so it looks like I'm going back to using water when I cook ribs.