I'm looking for help/advice on with my new WSM. I cooked a Port Butt and it turned out OK. Tried 1.5 slabs of St. Louis pork ribs last weekend and was disappointed.
I followed the BRITU instructions to the letter; including two chimney's of hot, greyed over Kingsford charcoal. I've only used the WSM two times but I cannot seem to get the temp up. I had to add more hot charcoal after 4 hours despite all 4 bottom vents open 100%. I pulled the ribs after 6 hours with the lid temp at 200, the meat had not pulled back from the bone.
I did not foil the ribs and will probably try that next time, along with a spicyer rub
I followed the BRITU instructions to the letter; including two chimney's of hot, greyed over Kingsford charcoal. I've only used the WSM two times but I cannot seem to get the temp up. I had to add more hot charcoal after 4 hours despite all 4 bottom vents open 100%. I pulled the ribs after 6 hours with the lid temp at 200, the meat had not pulled back from the bone.
I did not foil the ribs and will probably try that next time, along with a spicyer rub