St Louis Spared on the Smokenator


 
Robert T

Robert T

TVWBB Guru
Decided to cook St Louis spare ribs on the grill today. I used my smokenator attachment just to do something different. I should not have. But anyway here is the cook.

Yellow mustard and our standard rub for the ribs.

image.jpg1_zpsdhq8aa5a.jpg


Prepared the grill by lighting 12 briquets to add to the 48 in the unit.

image.jpg3_zps8yumiv9u.jpg


Ribs on.

image.jpg4_zps26ncw2lw.jpg


Here they are after about 3 hours. I had a heck of a time keeping the temps stable. Always running under my desired range. I have much better success just using charcoal to the side. This cook took six and a half hours which really was not a good deal considering everyone was hungry. In the future I will not use this attachment.

image.jpg5_zpsrkzxr471.jpg


Finally off the grill after cooking the sauce on over direct heat for 10 minutes or so.

image.jpg6_zpsxgtoogav.jpg


Plated Shot.

image.jpg7_zpsdcbzqoai.jpg


image.jpg1_zps2x3t2f3x.jpg


The beans were Bush's. Some packaged coleslaw also. Although the ribs were very good I have had better success with just cooking them indirect without the smokenator. Very good meal though so no complaints. The kids just had to wait until late to eat. Thanks for looking!
 
That's good news for people who do not own Smokenator (such as myself):)
However, your bones look mighty tasty.
But...I do not see Kim:confused:
 
Great looking ribs Robert, sometimes gadgets are more trouble then there worth. At least the ribs came out okay.
 
Thanks for the kind words everyone.

Jim Skinny Dip is my favorite summertime beer. Kim and I toured their brewery in Colorado a couple of years ago and tried most of their beers. I think they are outstanding.
 
Great looking ribs, Robert! It's good that they still cam out tasty, despite the temp issues. Have you tried putting the water pan on top of the grill grate, instead of in the Smokenator? That would give more air flow, and might help keep temps up.
 
Those ribs look outstanding! I've got a smokenator but I haven't used it in forever since I got my wsm. The biggest hassle was adding fuel and getting my probes in there. I ran them through the top vent but opening the grill and not messing up the wires was a nightmare. A couple of things you can do:

1. Get some office binder clips and clip them around the grill to get a better seal. 6 should do it.

2. Pull the water pan out and use the extra space for more charcoal. Put either the same or bigger aluminum pan on the grate over the smokenator.

I could usually get 225 rock solid. Anything higher usually wasn't happening.
 
Mark Barton said:
Great looking ribs, Robert! It's good that they still cam out tasty, despite the temp issues. Have you tried putting the water pan on top of the grill grate, instead of in the Smokenator? That would give more air flow, and might help keep temps up.
Click to expand...

That's a good idea Mark. If I use it again I will give it a try. Thanks!
 
Those ribs look fantastic Robert. I know the feeling when a cook is running late. I've held up many a dinner myself. Just part of the learning game.
 
You must log in or register to reply here.

 

Back
Top