- Nov 24, 2021
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 the Classic and nearly dried out. I trusted the same Maverick thermometer I used with the Classic. Used a water pan and spritz every time etc. Any thoughts? Have y’all had different kettles read the same temp and yet cook the same meats faster or slower?? I feel like there’s some voodoo at work here… Thanks.