I'm new to smoking (as is very evident by the few posts I've done), so I'm going to ask the basic questions for cooking ribs. I've got all day to cook these things, so time is not an issue. Meathead says to cook at 225 without wrapping, but as I'm going down that rabbit hole of these postings (while neglecting my wife and child), I'm seeing people cook at 225, 250, and 275. And a lot of people wrap, not for cutting time, but for adding flavor. I'm sure it's a matter of trial and error until you find what's best for you, but what do you think I should do for my first cook? I was planning on dry brining the night before, and then sprinkling with MMD as my WSM is coming up to temp. Thanks!
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Doing my first St. Louis ribs this weekend.
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With the moisture from the WSM, you won't need to wrap. I cook them anywhere the Kettle settles between 225 and 250. I wouldn't Sweat the temp control. Are going to glaze at the end or leave them dry?
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Yeah, what kmhfive said... 225°-275°, don't sweat it at all.
Figure out where yer WSM settles in an' runs a clean, hot fire. Then, let it do its magic!
Don't (!!!) drive yerself crazy, fiddlin' with the vents every few minutes to hold the temp to a specific number.
There's better ways to spend your cookin' time.
Adult beverages are a favorite...
Or go make yer side dishes, etc.
Out of general interest, so I may learn from ya',
What kinda smoker wood are ya' gonna use?
Briquets or lump? What kind?
What size WSM?
Usin' th' water pan?Last edited by Mr. Bones; April 20, 2017, 06:43 PM.
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Personally, I think you should cook at 275 F, with out a water pan. You will get a drier cooking chamber that will give you some killer bark. Don't worry they won't dry out. I also would not wrap them. I really don't like wrapping ribs. In my experience, It makes them mushy. Without wrapping you can add all the flavors you want to the surface with out having to put it in foil or unwrapping the foil. You can simply paint the surface with any sauce(s) you want! Just my two cents!
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Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
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As you will see, there are a variety of methods that will achieve a fine result. Even on the beloved WSM, there are different ways to do it. Spinaker doesn't used water in the pan, whereas I find great success with about 1.5 inches in my water pan, on a 22.5 inch WSM.
I don't wrap, and I particularly don't see a need in a WSM. Maybe in a hot stickburner with rocketship fast airflow, you might want to wrap to keep the bark from getting too dry.
Like the fellas said, cook and make some observations and post some pics of your results! Then repeat.
I love my WSM's!
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Just picked up the spareribs. Here they are...
They're about 4.5 pounds. I'll cut off the rib tips, dry brine those and the rack 'til tomorrow, put the rub on, and then both go on the smoker. In y'alls' experience, do the rib tips take as long as the rest of the rack?
Also, I was asking the butcher about their whole packer briskets for next time, and after we chatted for a few minutes, he just pulled this out of his fridge and said, "Here, take this trimmed point. No charge." I said thank you thank you thank you, and then ran out of there before he could come to his senses. Here it is. Trimmed a little too much, I think, but still looks good, and free!
It weighed in at 2.5 pounds. Once I got home, I noticed the date on it was the 6th (I'm guessing that's delivery). I'm assuming it had been refrigerated properly, but I don't know if it was ever frozen. Still good to cook up? And if so, how long do you think it'll take? The ribs are my priority for tomorrow, but it would be great to cook them at the same time.
I'm very excited about all of this.
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The beef should be fine. Give it the sniff test. If it passes, then smoke it! Great deal, BTW; congratulations.
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Originally posted by Spinaker View PostPersonally, I think you should cook at 275 F, with out a water pan. You will get a drier cooking chamber that will give you some killer bark. Don't worry they won't dry out. I also would not wrap them. I really don't like wrapping ribs. In my experience, It makes them mushy. Without wrapping you can add all the flavors you want to the surface with out having to put it in foil or unwrapping the foil. You can simply paint the surface with any sauce(s) you want! Just my two cents!
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