So on Thursday I got 3 racks of baby back and 3 racks of St. Louis style ribs that I smoked to take to my brother's for the 4th. On the baby backs I used a Famous Dave's Rib Rub, and on the St. Louis I used the Stubb's Pork Rub.
I put the St. Louis on the top rack and the baby backs on the middle rack. Ran the WSM 22" pretty evenly at about 240ish give or take. This temp was monitored with my Maverick at the top grill grate.
Checked on them at about 2.5 hours and the baby backs had a great color and were coming along nicely on the middle rack, but the St. Louis with the Stubb's on the top rack were getting really dark and borderline burnt and crispy on the bottom. I did some flipping over and adjusting and switching racks around.
My question was this though, I've seen other folks posts and pictures with Stubbs and they say they've ran at 250* and don't foil and they have great color, but if I didn't catch those St. Louis in time they would have been burnt to a crip...at least the rub would have been....has anyone else noticed this with Stubb's? Just curious. The baby backs with the Famous Dave's turned out great. I wish I had taken pictures to show you all.
Sorry for being long winded. All the ribs tasted great....was just curious about that Stubb's rub getting so darn dark and burnt so quickly at a low temp. Would basting/spraying have helped?
I put the St. Louis on the top rack and the baby backs on the middle rack. Ran the WSM 22" pretty evenly at about 240ish give or take. This temp was monitored with my Maverick at the top grill grate.
Checked on them at about 2.5 hours and the baby backs had a great color and were coming along nicely on the middle rack, but the St. Louis with the Stubb's on the top rack were getting really dark and borderline burnt and crispy on the bottom. I did some flipping over and adjusting and switching racks around.
My question was this though, I've seen other folks posts and pictures with Stubbs and they say they've ran at 250* and don't foil and they have great color, but if I didn't catch those St. Louis in time they would have been burnt to a crip...at least the rub would have been....has anyone else noticed this with Stubb's? Just curious. The baby backs with the Famous Dave's turned out great. I wish I had taken pictures to show you all.
Sorry for being long winded. All the ribs tasted great....was just curious about that Stubb's rub getting so darn dark and burnt so quickly at a low temp. Would basting/spraying have helped?