D
Dave Russell
Guest
Hi all. I had a little surprise with a little wsm st. louis spare cook for lunch.
I wouldn't think that a 2.75 lb. st. louis slab would dry out like this, but here's how:
Smoked for 1.5 hr, foiled for 45 minutes, glazed for 15 minute more, for a total of 2.5 hours all at 300-325. Water in the pan since I'm into pit humidity and it was one little lonely slab.
Overall, the rack's tenderness was about right: not falling off the bone, but tender and pulling easy and clean off. However, one end was curiously overdone, the thicker end, surprisingly. One of the bones actually fell out when I pulled out of the foil. Anyway, the surprise was how dry....not mushy like my previous foil attempts, but visibly dry in the cuts. (I know, sorry, no pics.) I rubbed with blues hog, and foiled with ample blues hog, butter, and apple juice mixture.....then glazed with bh, and if you like a sweet rib, this is for you...it was way too sweet for me.
Did I just cook too long, or do you ever just end up with some spares that don't have much fat to render? I thought these high heat cooks were more forgiving in terms of moisture. What gives?
Thanks for any feedback!
Dave
wsm, uds, smoky joe, ots, otg, char-griller w/ sfb
I wouldn't think that a 2.75 lb. st. louis slab would dry out like this, but here's how:
Smoked for 1.5 hr, foiled for 45 minutes, glazed for 15 minute more, for a total of 2.5 hours all at 300-325. Water in the pan since I'm into pit humidity and it was one little lonely slab.
Overall, the rack's tenderness was about right: not falling off the bone, but tender and pulling easy and clean off. However, one end was curiously overdone, the thicker end, surprisingly. One of the bones actually fell out when I pulled out of the foil. Anyway, the surprise was how dry....not mushy like my previous foil attempts, but visibly dry in the cuts. (I know, sorry, no pics.) I rubbed with blues hog, and foiled with ample blues hog, butter, and apple juice mixture.....then glazed with bh, and if you like a sweet rib, this is for you...it was way too sweet for me.
Did I just cook too long, or do you ever just end up with some spares that don't have much fat to render? I thought these high heat cooks were more forgiving in terms of moisture. What gives?
Thanks for any feedback!
Dave
wsm, uds, smoky joe, ots, otg, char-griller w/ sfb