Tried Ribs a Different Way

[Happy Hapgood]

Just acouple of pics but I've been using water in my WSM for about 4 years. Have done some smokes with just foil lined pan and no water during the winter but not many.

Today went with foil lined pan with an OAT of 85*F. Ran two racks of St. Louis style ribs for 3 hours with KBB & hickory wood @ approx. 280*F grill level. Foiled for 1 1/2 hour with butter, brown sugar and a scoach of water.
Rested the racks about 30 mins. I've been told they were my best ones yet. Seems no end to doing ribs a different way. No sauce used or wanted with these. I'll experiment with this method for the next few smokes.

No end to learning and Thanks for Lookin'. :becky:

 

[BigBobBQ]

looks like they turned out great.

 

[pjtexas1]

Looks good. Nothing wrong with changing it up.

 

[Harbormaster]

Those look really good Toast.

That method is the same one I use. Works well for me.

 

[smoke ninja]

Funny, im thinking about using water more in the wsm.

Nice looking bones brother.

 

[c farmer]

Very nice.

I dont even have a smoker with a water pan. :-D

 

[peeps]

Looks good, Toast. Did you rub them initially?

 

[silverfinger]

Looking real moist and tasty!

 

[Stingerhook]

Toast, they look spot on from here.

 

[landarc]

Nice looking ribs there Toast

 

[dwfisk]

Chit, I thought you were gonna tell us you boiled them and here you go telling us you actually ran dry Nice job bro, those look realky good:becky:.

 

[Happy Hapgood]

Those look really good Toast.

That method is the same one I use. Works well for me.

I learned it here from the Brethren and Probably from seeing your post's Brother. :becky:

 

[okiej]

Looking mighty good from here

 

[Happy Hapgood]

Funny, im thinking about using water more in the wsm.

Nice looking bones brother.

Thanks! The change was no water in the pan at higher OAT. During colder temps, no water needed. Hotter OATs no real temp control other than vents on a WSM.

 

[Happy Hapgood]

Looks good, Toast. Did you rub them initially?

Yes Sir. A little Kosher salt and then Simply Marvelous Pecan Rub. Trimmed the back flap and pulled the membrane.

 

[Wickedcajun]

Damn fine looking bones... brotha

 

[bluetang]

Way dang fine ribs! I be changing up my method tonight as well; sure hope they come out as nice as yourn.

 

[Harbormaster]

I didn't want to do this, but I have to.

During colder temps, no water needed.

Toast, you're in Louisiana, how freaking cold can it get? :becky:

 

[Happy Hapgood]

I didn't want to do this, but I have to.



Toast, you're in Louisiana, how freaking cold can it get? :becky:

I'm in northwest Louisiana. 3 years ago we did not get above freezing for about 2 weeks if memory serves and lows in the teens for about the same amount of time. Plumbers made a killin' once the thaw hit. :tsk: Then we can hit 96*F with 70% humidity which I'd trade in a second with 120 in the high dry dessert. I recon every place has their own cross to bear. :becky:

 

[1911Ron]

Good looking bones Toast!