Hold off on the spray, the fat will save you!

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Pig juice, let’em ride, it’ll happen...

mph33 said:

So we're almost on the 6-hour mark and my internal temperature is around 165. I'm trying to get it to 203 dot I can't believe these ribs are taking this long. we've been cooking consistently at 250°.

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After 6 hours, they have not tendered up? Calibrate your toothpick. :mrgreen:

If you don't like spraying, try brushing on some warm lard after hour 2, it's a save the day shortcut.

Yeah tried the no wrap last weekend. Not even close to my wrapped ribs. Glad you like them unwrapped. You do you but I will never waste another rack that way. Oh and 6 hours?!? Yikes!

If you've had a rack of st louis ribs in a cooker at 250F for 6 hours, they should be falling apart. I'm guessing the thermometer isn't at grate level, isn't accurate, and/or you are opening the cooker far too often, thus extending the cook time by a large amount. BTW, one should never try to cook ribs to temp. Bend test, toothpick test, bone twist test. Ignore temps. There is really no need to even open the cooker as you can hear the ribs sizzling away, then they will start to get a little quieter when they are about done. This will also be around the same time the pig honey has risen to the surface. You can search this forum for Pitmaster T's weeping ribs method. He did it with a much larger cooker, but it still works great on WSMs or even weber kettles.