Experiencing "Shingling" on smoked St. Louis ribs

[Hawgnobbin]

Occasionally I experience what I call "shingling" of the top surface of my St. Louis Ribs, and I am trying to understand what is causing this. I cook on a drum, with a targeted grate temp of 275 F. At the 1 hour mark I spritz with liquid butter. Remove and wrap at the 2 hour mark. Return to pit for another, pull and rest in cooler for 30 - 60 minutes. Rib temp ranges between 205F - 209F. I am thinking the cause may be that they are over cooked. Any input would be greatly appreciated.

[Steve R.]

Pics?

[Murdy]

Not sure what you are referring to. Pics would help.

[texastweeter]

I don't know the term.

[captainlee]

I got my shingles shots so i have never seen them on my ribs.

[RonB]

Welcome to The Pit.

It will be difficult to diagnose your problem without photos. When does this happen - while still on the grill, or maybe when you pick them up?

[scottranda]

What does shingling mean?

[GolfGeezer]

maybe? My Ding A Ling - YouTube

[captainlee]

Funny song, remember it from my college daze.

[Sid P]

+1 on not being familiar with "shingling", but I have a couple observations. First is that temping ribs accurately is notoriously difficult, which is why most experienced pitmasters use the bend or toothpick test to determine doneness. Second, it’s highly doubtful that THE MEAT on your SLC’s actually reached 205°+ in three hours in a 275° smoker.

Other than the "shingling", how were they?

[Hawgnobbin]

I refer to "shingling" as the very top layer of the rib separating from the body of the rib when slicing or with a bite. I believe I determined the cause. When I wrapped the rib, I placed it meat side down back on the pit. The "Signals" probe was registering 275F +/- at the grate. I believe the grate temp was actually hotter, transferring temp to the rib, hardening the top layer of the rib. I cooked another rib a few days ago, and placed the wrapped rib bone side down on the grate.

[Hawgnobbin]

Swift St. Louis style ribs on a Hunsaker drum. Total cook time hovers around 3 hrs. 2 hours naked, 1 hour wrapped. Last test I ran I pulled the ribs at an internal temp of 201 - 203. The ribs that I experienced shingling, had a internal temp of 206 - 209. To done.....

[mrichie1229]

Welcome to the Pit Hawgnobbin! I usually tell doneness by how much bone is showing or toothpick. Did the meat pull off the bone clean when eating?

[bbqLuv]

Greetings from NW Oregon