Some simple but tasty ribs...and I keep learning

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cornman

Smoking Fanatic
Original poster
Sep 30, 2016
445
370
South central PA
So I decided to do some ribs for Super Bowl Sunday, employing some ideas I've read on this site. I did two racks of St. Louis ribs on my WSM using Al's suggestion of only a few briquettes to start my minion method, and the hickory chunks buried in the briquettes instead of just laying them on top of the charcoal.

I was looking for an IT of 195 to find that sweet spot of tender, but also a little pull too. I also did a little testing on my WSM thermometer versus my hand thermometer. I've had a sense that my WSM was off, but I discovered that it was off as much as 50 degrees at certain times. Thinking of investing in a surface thermometer to aid in future smoking endeavors.

I had the ribs up to 187 and the game was about to begin with the natives getting restless. I wanted to go 195, but hunger and football took the day and the result is what you see below. No complaints! I used McCormicks Cowboy Rub and then we had Sweet Baby Rays sauce after the smoke for those who wanted it. Thank you everyone for helping me continue to learn and fine tune my smoking skills!

 
Your ribs look delicious!

If everybody liked them, then I'd say it was a success!

It's too bad you couldn't have cooked them a little longer though.

The texture really changes between 187 & 195.

Al
 
 
Your ribs look delicious!

If everybody liked them, then I'd say it was a success!

It's too bad you couldn't have cooked them a little longer though.

The texture really changes between 187 & 195.

Al
I agree with Al....they looked real good, everyone liked them, then it was a success.

Also agree, a little longer makes a big difference.
 
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