St. Louis style Ribs are on the WSM *FINAL PICS ADDED* - BBQ Central

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Old 08-15-2007, 01:38 PM   #1
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St. Louis style Ribs are on the WSM *FINAL PICS ADDED*

Put the ribs on at noon. Used the sugarless recipe I found on virtual weber bullet website, except I added brown sugar and cinnamon...LOL! Figured it would complement the heat well. The WSM is running a little hot today...about an hour and a half into the cook its about 264F with all bottom vents closed all the way.

Trimmed them St. Louis style.



More pictures to come...
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Old 08-15-2007, 01:50 PM   #2
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Good looking ribs! As hot as it is, you may not have needed to light the charcoal, just put the WSM in the sun.
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Old 08-15-2007, 01:54 PM   #3
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LOL...yea no kidding!

Seriously though...its up to 271F and all bottom vents are closed and I dont see any air gaps anywhere. Should I try closing the top vent or is that bad?
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Old 08-15-2007, 01:55 PM   #4
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nice job trimming those ribs, mine usually end up skinnier than that...

Rob
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Old 08-15-2007, 01:59 PM   #5
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Quote:
Originally Posted by Rob D.
nice job trimming those ribs, mine usually end up skinnier than that...

Rob
Thanks Rob. I just cut right below the breast bone and went straight across.
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Old 08-15-2007, 02:22 PM   #6
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You can allways mist the cover with water to cool it down
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Old 08-15-2007, 02:27 PM   #7
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Quote:
Originally Posted by 007bond-jb
You can allways mist the cover with water to cool it down
Or wait for a tropical storm....
Looking good
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Old 08-15-2007, 02:33 PM   #8
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Its up to 280F, but I think I figured it out. Its a little breezier than last time I used the smoker and I just noticed that the top vent is facing the direction the wind is coming from. I'm going to close the top vent to bring the temp. down then Im going to turn the lid so the top vent faces opposite direction. Hopefully that will do the trick
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Old 08-15-2007, 02:36 PM   #9
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If wind is going to continue to be an issue you can always build a wind break with a piece of plywood cut into thirds and a couple of hinges...
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Old 08-15-2007, 03:14 PM   #10
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It's been 3 hours and I pulled the ribs, lightly sauced, foiled and put back on the smoker. The temp. is back to normal. I wonder if being 270-280F for an hour or so is going to hurt the cook at all? I may have to pull them earlier than the anticipated 6 hours.

Here are the pictures at 3 hours:

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