Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Old 10-23-2011, 05:27 PM   #1
is one Smokin' Farker
Join Date: 08-21-11
Location: Menasha, WI
Post 300 degree plus St Louis style Ribs

The plan today was to cook 2 racks of St Louis style ribs using the 3-2-1 method at around 225 degrees in the UDS. In taking pictures when I put the ribs on, the pit got rolling to over 350 degrees (first time using Wicked Weekend Warrior lump) and I had a tough time getting the temp back down.

I had the UDS down to just the ball valve open, and it was at about 1/4 open. It brought the temp down to around 310. When I bumped the valve lower, it would cut the fire out. I decided to just roll with it. I foiled the ribs at 3 hours and kept them foiled for an hour. I sauced them and put them on for another 20 minutes and pulled them as they were falling off the bone. The pit never got above 325 and never got below 300.

I used Simply Marvelous Cherry and Blue Hog on one rack and my father-in-laws custom Asian BBQ sauce and Simply Marvelou Pecan on the other. They turned out awesome. I cooked the rib tips without sauce to use for some chili next week.

I am cooking ribs in a few weeks for the opener of the Wisconsin Deer Hunt and now am wondering if I should try to get the temps back down and go for the full six hour cook or shoot for what happened today. The ribs were great and falling off the bone. Any idea why cooking them lower and slower would be a better plan?

I would have posted pron but in pulling the ribs early, I forgot to get the money shot. I had great prep shots and shots on the UDS (which started the high temp issue.)

Twelvegaugepump is offline   Reply With Quote

Old 10-23-2011, 05:32 PM   #2
is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.

Cook your food the way YOU like it....no matter what anybody else says.
Everybody is different, and what works for one person may not be right for
somebody else.
If you cook the Ribs lower & slower you will probably get more smoke flavor;
but it's up to you how you like them the best.
Grillman is offline   Reply With Quote

Thanks from:--->
Old 10-23-2011, 06:24 PM   #3
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA

When I have gone hi temp ribs the tendency was to over cook them. I love hot and fast for brisket and pulled pork tho.
Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-
42BBQ is offline   Reply With Quote

Old 10-23-2011, 11:06 PM   #4
Got rid of the matchlight.
sspotts's Avatar
Join Date: 09-15-11
Location: Plymouth, MI

I've done ribs both ways. I like the texture of the meat better at high temp, but I agree with Grillman. You get more smoke flavor with low and slow.
Black 22" OTS, Brick Red Performer, Black SJS, Red SS Performer, Copper OTS, Blue SJG
sspotts is offline   Reply With Quote

Old 10-24-2011, 05:57 AM   #5
is One Chatty Farker

NRA4Life's Avatar
Join Date: 07-07-09
Location: Newark, OH

Originally Posted by Twelvegaugepump View Post
Any idea why cooking them lower and slower would be a better plan?

Cooking them low and slow allows significantly more time to drink beer or other alcoholic beverages of your choice. This allows you as the cook to become tenderized as well. Anything that allows more drinking is always the better plan.
- Kevin
Team: Smitty's Real Pit BBQ
Superior SS-3 - Courtesy of Gainesville Jaycees and Superior Smokers
Custom Built Reverse Flow Stickburner
Weber 22.5" WSM
Weber 26.75" OTG
Weber Blue 2000 Stainless Performer
Weber Red 1998 Stainless Performer
NRA4Life is offline   Reply With Quote

Thanks from:--->
Old 10-24-2011, 08:54 AM   #6
El Ropo
Babbling Farker
El Ropo's Avatar
Join Date: 10-06-10
Location: Austin, TX

I cook ribs at higher temps all the time, and will never go back to low n slow. I actually prefer the texture and moisture content of hot n fast over low n slow. All the extra hours of sleep are nice too.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
El Ropo is online now   Reply With Quote


blues hog, ribs, Simply Marvelous, St Louis Cut

Similar Threads
Thread Thread Starter Forum Replies Last Post
St. Louis style ribs rowdycowboy Q-talk 0 12-10-2011 08:26 PM
St Louis style ribs hmacmill Q-talk 4 01-17-2011 05:13 PM
St Louis style ribs Big Jim BBQ Q-talk 10 09-30-2010 06:47 PM
St Louis Style ribs Roaster Q-talk 3 07-24-2010 11:29 AM
St louis style ribs Derek Q-talk 41 03-23-2010 02:25 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.

All times are GMT -5. The time now is 12:33 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.