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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-04-2019, 02:42 PM   #1
Unionbro
Wandering around with a bag of matchlight, looking for a match.
 
Join Date: 07-14-13
Location: Pineville
Thumbs down BBQ Gremlins???

Hello, I am a long time follower of this forum and have learned a lot from reading the various topics concerning BBQing in general.

Here's my current issue... I have the large Weber Smokey Mountain, I generally put about a half a bag of Kingsford charcoal in it, along with 4 fist size pieces of Hickory and Pecan, 2 each.

I prep my smoker, clean it, add the charcoal, get it lit, wait for it to grey up a little then add my hardwood chunks, fill the water container, close the lid set my dampers and wait for it to come to temp.

I have it down pat where I know the damper positions required to sustain a 10-12 hour cook if needed and maintain 225-250 degrees with minimal roller coastering.

I prep my ribs, and when the Smoker gets to temp I do the traditional 3-2-1 and it has always worked for me. It is almost more like cooking with science than anything because I always do the same thing, and generally always achieve consistant results.

The problem I have had the last two times is I did my usual prep and cook times and for some reason the St.louis style ribs (this is what I usually cook most).

They used to have the meat pull back from the ribs, and now it seems that I am not getting the pullback from the ribs causing them to be exposed on the tips. And it seems that the ribs are not breaking down the fat and rendering as it used to, and I am getting minimal rib tip exposure ie meat pulling back from the ribs.

The ribs are tender, not to the point they are falling apart, but not so tough they are not edible.

I dont know if my Thermometer on my WSM is wrong or if the ribs I am buying are not as good as they used to be or what.

I'm doing everything as I always did and used to get a consistently great looking, tasting rib that had rib bone exposure, was tender but not so much they would not leave the "bite" marks as folks who compete tend to prefer.

I would think that by having my vents the same as always, and using the same amount of charcoal and the same amount of hardwood for smoking that I should still be getting a consistent heat and my cooking times should be pretty close considering all the previous is done as I always have.

Has anyone else ran into a situation where they are bbqing as they always have and the end result is just not the same?

I even pulled my ribs off the WSM last time and finished them up in the oven after the 3 hour smoke time, and again the ribs just were not right and I know my oven is correct because I have tested it and I do a lot of baking so it is critical that it be set at the correct temps.

Could it be that the Ribs I am buying are just not the same?
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ribs, Smoking Ribs, st.louis, WSM 22.5"

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