Are my spareribs taking too long to cook?

[NewHorizon]

I no longer use a meat probe in ribs. I use the bend test. Probe temps in pork ribs give a false since of when there done. Always use great temp probe. I don't wrap until they are done to rest them.
My st louis cut take about 7 hrs at 225°.

Do you use a water pan?

 

[joetee]

Yes. I've read above someone recommend not using one. I'm have to try this.

 

[NewHorizon]

Yes. I've read above someone recommend not using one. I'm have to try this.

It seems like what ever you’re doing is working but I’d be interested in hearing how it goes without the pan. What are you cooking on?

 

[joetee]

Well.... I use a Weber kettle with a smoke attachment and a rotisserie attachment together on it. Basically it's like a smoky mountain.
Waiting on a new smoker. Lonestar offset.

 

[sawhorseray]

A water pan helps even out your smoker temps and assists in not drying out the meat. Look at the pic I posted of the porkbutt on the fist page of this thread. the pan also means a lot less crap I have to clean off from the inside of my offset. Doesn't matter it it's a brisket, butt, or rack of spares, I always use a water pan when running my SQ36. RAY

 

[HalfSmoked]

So as I say many times and here we are back again to personal preference.

Warren

 

[NewHorizon]

So as I say many times and here we are back again to personal preference.

Warren

I’m getting that it’s a personal preference at this point, which suggests that a water pan isn’t why my ribs are taking so long.

 

[HalfSmoked]

Thanks for the like joetee it is appreciated.

Warren

 

[1MoreFord]

That is true with a stick burner but we don't all have or use a stick burner.

Warren

However the OP said he was using an offset stick burner and is looking for suggestions to improve his ribs.

 

[Fueling Around]

Dump the water pan (for now).
You have a top of the line offset.
New Horizon is my next purchase (may be 10 years down the road) after my research on stick and offset burners.
With their diffusion plate you don't need a water pan. The heat is distributed well across the cook chamber.
A stick burner adds water vapor. Burning fuel produces water and carbon dioxide.
Maybe after learning your smoker, a water pan can get added down the road.