- Sep 2, 2012
- 12
- 10
Hey guys, new to smoking. over the last few months i have smoked some st louis style ribs about 5 times. i am using 321. the last two times they have not been as tender - almost falling off the bone. here is a break down of what i have done in the past and what i feel i have done differently and looking for confirmation that these changes would have made that much of a difference.
I use an MES smoker i am smoking
Smoking at 225. the first 3 times i used an external thermostat to monitor temperature but it was very consistant with the built in thermostat so i did not use it the last two times.
the first 3 times for the "2" in 321 i used a foil pan covered in foil. the last two times i have used a non stick 9x13 baking pan covered in foil.
other than those two things everything is done the same. i did watch BBQ masters last week and they had a KC episode where they were doing some ribs. i noticed they were doing theirs at 275 for 5 hrs (maybe 7 i dont remember). the high temp kinda confused me.
forgot to mention i also have a rack of beef ribs in the smoker and they have had the same results each time as the St Louis ribs
any tips/suggestions?
I use an MES smoker i am smoking
Smoking at 225. the first 3 times i used an external thermostat to monitor temperature but it was very consistant with the built in thermostat so i did not use it the last two times.
the first 3 times for the "2" in 321 i used a foil pan covered in foil. the last two times i have used a non stick 9x13 baking pan covered in foil.
other than those two things everything is done the same. i did watch BBQ masters last week and they had a KC episode where they were doing some ribs. i noticed they were doing theirs at 275 for 5 hrs (maybe 7 i dont remember). the high temp kinda confused me.
forgot to mention i also have a rack of beef ribs in the smoker and they have had the same results each time as the St Louis ribs
any tips/suggestions?
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