Recent content by binxpercy

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  1. binxpercy

    Ribs... when to wrap?

    Thanks pcfarmer. Why don't you wrap? Does it affect the taste or texture if you don't?
  2. binxpercy

    Ribs... when to wrap?

    Why don't you wrap? Just curious.
  3. binxpercy

    Ribs... when to wrap?

    Thanks bgaviator! If you do wrap, do you always go by time on the smoke before deciding they're ready to wrap, or is there a characteristic of the ribs itself that tells you they're ready?
  4. binxpercy

    Ribs... when to wrap?

    I'm having trouble figuring out when to wrap ribs. What's your tell signs that ribs are ready to wrap? And when are they done? I've tried following timelines on videos I've seen but they come out overdone and dried out. I think I'm giving them too much time... Thanks all!
  5. binxpercy

    Weber Smokey Mountain top temps?

    Guessing you just loaded more lit coals in, like gmc2003 suggested?
  6. binxpercy

    Weber Smokey Mountain top temps?

    Hi all! I like smoking my chicken at around 325-350 sometimes. Will the WSM get me that high? I got an 18” a while back but have only done really low and slow pork and chicken on it…. And I’m planning for bbq chicken for a party this weekend and I could use the WSM’s capacity. Anyway… thoughts?
  7. binxpercy

    Trouble in paradise: Dry pork ribs on a Weber Premium

    Great advice. Truth be told the first time on my Premium I did just STLs, the second time I did an STL and a BB just because they were on sale and I needed more than one rack for the gathering. I only did BBRs for a long time just because of that dumb Chili's song and then tried STLs per the...
  8. binxpercy

    Trouble in paradise: Dry pork ribs on a Weber Premium

    That's a good lookin' grill right there!
  9. binxpercy

    Trouble in paradise: Dry pork ribs on a Weber Premium

    Thanks. Good to know! 👍🏻 With mine the baby back ribs were pulled really far back and the meat was about as dry as those bones. I had bones in the skinny ends literally falling out without my touching them because the meat had shrunk that far. Should I up the temp toward the end to melt that...
  10. binxpercy

    Trouble in paradise: Dry pork ribs on a Weber Premium

    Thanks for the tips! I’ll try the tumbleweed under a few coals in the basket to start next time. And yeah I guess a lot of it is just judging by look and feel I’d like you’re saying cook times for the same thing in the same grill can vary so much. Nice ribs by the way! What else is on your...
  11. binxpercy

    Trouble in paradise: Dry pork ribs on a Weber Premium

    Mine were definitely done. And quick. Passed the bend test, meat pulled way far from the ends of the bones.
  12. binxpercy

    Trouble in paradise: Dry pork ribs on a Weber Premium

    Hm… I don’t have a thermometer installed on my Classic. I always used my Maverick grill level thermometer with the Classic. I use the same Maverick with my Premium, which does have a grill cover thermometer too. Yes there’s a big difference in what they read, but the cover thermometer ends up...
  13. binxpercy

    Trouble in paradise: Dry pork ribs on a Weber Premium

    I’m cooking indirect. No slow and sear. I use a single Weber charcoal basket. Light about ten coals, add them to the basket with unlit ones. I use a water pan too. I make sure to rotate the ribs too especially if I’m using a rib rack with more than one rack to vary distance from the heat.
  14. binxpercy

    Trouble in paradise: Dry pork ribs on a Weber Premium

    You know actually that might be the problem. I light about ten coals and add them to a Weber basket of unlit ones. I adjust the vents to bring it down to temp. You think more coals being lit would dry the ribs out even if the temp stays at 225?
  15. binxpercy

    Trouble in paradise: Dry pork ribs on a Weber Premium

    Hi all! I smoked St. Louis style ribs twice so far on my new Weber Premium and they cooked really fast both times. I watched that temp like a hawk and kept it around 225 for most of the cook like I always did with my Weber Classic. Both times with the Premium the ribs cooked much faster than on...
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