Fired up my 22.5 WSM for the second time today; smoking St. Louis ribs.
(It was somewhat of a test run; I throw a cookout yearly in August and I didn't want to have my first rib run be then)
Used the following rub (on top of a layer of mustard):
1 part dark brown sugar
1 part pepper
1 part paprika
1/2 part kosher salt
1/4 part garlic powder
1/4 part chili powder
Filled the ring about 3/4 full and made a well for about half a chimneys worth. Right before then ribs went on, I added two chunks of hickory and two chunks of apple. Foiled the bottom of the pan and filled it 3/4 with water.
Smoked for three hours (there is a third slab on the each beneath)
Then wrapped one in foil to see the difference
After another two hours took the foil off and basted with Stubbs original barbecue sauce (the third slab was remained dry). I could tell taking the foil off that wrapping made the ribs too tender.
The last hour became 30 minutes as they appeared all but done after five hours.
(the one on top was unwrapped and not basted from the lower rack, the slab in the middle was unwrapped and basted from the top rack, the one on the bottom was wrapped and basted from the top rack)
Since my wife doesn't eat ribs and my daughter's eight year old pallet can't be trusted, I enlisted my neighbor as the tester. He preferred the middle slab. I will most likely go with wet and dry when showtime hits.
I was pleased with my temperature control for the most part. I didn't have a spray bottle to keep the ribs moist, but the end result didn't turn out too bad. Whomever suggested adding the greasy water to the ashes, thank you.
(It was somewhat of a test run; I throw a cookout yearly in August and I didn't want to have my first rib run be then)
Used the following rub (on top of a layer of mustard):
1 part dark brown sugar
1 part pepper
1 part paprika
1/2 part kosher salt
1/4 part garlic powder
1/4 part chili powder
Filled the ring about 3/4 full and made a well for about half a chimneys worth. Right before then ribs went on, I added two chunks of hickory and two chunks of apple. Foiled the bottom of the pan and filled it 3/4 with water.
Smoked for three hours (there is a third slab on the each beneath)
Then wrapped one in foil to see the difference
After another two hours took the foil off and basted with Stubbs original barbecue sauce (the third slab was remained dry). I could tell taking the foil off that wrapping made the ribs too tender.
The last hour became 30 minutes as they appeared all but done after five hours.
(the one on top was unwrapped and not basted from the lower rack, the slab in the middle was unwrapped and basted from the top rack, the one on the bottom was wrapped and basted from the top rack)
Since my wife doesn't eat ribs and my daughter's eight year old pallet can't be trusted, I enlisted my neighbor as the tester. He preferred the middle slab. I will most likely go with wet and dry when showtime hits.
I was pleased with my temperature control for the most part. I didn't have a spray bottle to keep the ribs moist, but the end result didn't turn out too bad. Whomever suggested adding the greasy water to the ashes, thank you.
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