Tom_M
TVWBB Super Fan
I tried an experiment today with my 22.5 WSM, I cooked three slabs of St. Louis Style ribs with no water pan. I've done this before with chicken but wanted to see how it worked with a more traditional BBQ meat.
The most notable thing was that they were done quicker than I'm used to, five hours with no foil, average temp was between 230 and 240 with one vent cracked open a tiny amount.
A toothpick slid in easily and when I lifted the center slab they began to split so I pulled them and put in a cooler to deliver to my son.
I'll get a report from him tonight to see how they taste but a little piece that "fell" off tasted pretty darn good.
Three packages of Smithfield spares. I like them because they aren't "enhanced" with a brine solution.
Trimmed, rub applied and loaded into the WSM which is setup with three chunks of maple. I like to add a layer of brown sugar on top of the rub before putting them on to cook, and maple is quickly becoming my wood of choice for ribs.
And, here they are just before I pulled them. I'll update later after I get a report from my son.
The most notable thing was that they were done quicker than I'm used to, five hours with no foil, average temp was between 230 and 240 with one vent cracked open a tiny amount.
A toothpick slid in easily and when I lifted the center slab they began to split so I pulled them and put in a cooler to deliver to my son.
I'll get a report from him tonight to see how they taste but a little piece that "fell" off tasted pretty darn good.
Three packages of Smithfield spares. I like them because they aren't "enhanced" with a brine solution.

Trimmed, rub applied and loaded into the WSM which is setup with three chunks of maple. I like to add a layer of brown sugar on top of the rub before putting them on to cook, and maple is quickly becoming my wood of choice for ribs.



And, here they are just before I pulled them. I'll update later after I get a report from my son.
