I'll be cooking St. Louis ribs and had a question for the group. Do you use a water pan or add water to your SNS for ribs? I use water on longer cooks such as pork butts, chuckies, or brisket but wondered what folks do for ribs.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
In my SnS I do fill the water trough in the charcoal basket because it’s there and easy to do and I believe gives a better 2 zone experience. However, I never bother with water pans in any other cooker. Just my 2¢. Either way, enjoy the cook and the ribs.
In the Kettle with the SnS, I use water in the removable reservoir. No water in the Bronco. In both, I spritz with 50/50 AJ and ACV just because I always have.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
On the SnS and the WSM I use water anytime I want to keep temps low. I think it has more to do with the added thermal mass than it does the added moisture.
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