Gasket
Full Fledged Farker
- Joined
- Jan 6, 2012
- Location
- Nurembur...
I did my first St. Louie hot n fast cook today in my 22.5 WSM. The temp at grate level was between 275 and 300*. I started the cooker with RO lump using the Minion method with the coffee can in the middle. Started about a half chimney of lump and waited till they were ashed over. I dumped them in the coffee can and waited till the cooker came up to temp. I prepped the ribs removed the membrane and slathered with mustard and then rubbed with my homemade rub. The cooker settled in at 291* for about an hour and was blowing sweet blue. I put 3 racks of St. Louies on the top rack and the temp dropped to 273 and was soon stabilized at 282* I use the foiled pizza pan method over the dry water pan and the ribs were on at 1:15 pm. No spritz, no peeking or nothing until 4:15. Temp was always in between 275 and 300. At 4:15 the ribs did not pass the probe our the bend test though there was about 1/4 inch of pull back on the bones. The ribs were getting there but, not there yet. I checked again at 5:00 pm and the ribs were probe tender and when picked up in the middle were bending nicely and the meat was starting to crack a little. When slicing they had a nice smoke ring ( I used pecan and cherry) and were some of the juiciest. The ribs I have cooked yet. The only thing was they were very tender and when we bit into them their was very little pull and the meat was falling of the bone. The flavor was very good and and over all I was happy with them, I 'm just wondering why they went from not being ready to falling of the bone within a 45 minute period. What could I have done differently?