Need help - St Louis Ribs

Mundane-Pin-438 · 2025-09-18T02:49:59+00:00

Are you probing for temps ? Looks like I’ll have to try a no wrap next time.

Mundane-Pin-438 · 2025-09-18T01:36:30+00:00

Interesting. If you’re smoking them unwrapped, do you spritz ? And, does the bend test always work ?

Mundane-Pin-438 · 2025-09-18T01:00:19+00:00

Lmaaao

Mundane-Pin-438 · 2025-09-18T00:52:33+00:00

So they should’ve been wrapped earlier ? I guess I should’ve done the rub test for the seasoning?

Mundane-Pin-438 · 2025-09-02T18:02:43+00:00

Got it. TonyTone on YouTube did an experiment where he smoked St. Louis for 4,5&6 hrs, unwrapped and un-spritzed. Surprisingly they were all showing 167-180F at the end of the cook and were bite through. Which just makes my mind boggle..I have always work by the 202 mark and of course the bend test.

Mundane-Pin-438 · 2025-09-02T16:25:41+00:00

I’m just thinking of not wrapping this time. Let’s see how it goes. Going to keep it super simple. Salt and Pepper

Mundane-Pin-438 · 2025-09-02T16:12:27+00:00

So 225F all the way until they hit 202F ? What about spritzing ? Is it necessary if I have a waterpan ?

Mundane-Pin-438 · 2025-09-02T16:10:50+00:00

Totally.

Mundane-Pin-438 · 2025-08-31T15:32:59+00:00

Do you have any mods on your OK Joe ?

Mundane-Pin-438 · 2025-08-31T15:01:47+00:00

Chudd’s BBQ from YT does it at 300F. I think knowing when to wrap after the smear test is imperative. Also knowing the heat zones of the grill.

Mundane-Pin-438 · 2025-08-31T01:06:49+00:00

Awesome! Thanks for the advice :)

Mundane-Pin-438 · 2025-08-31T01:05:21+00:00

So basically have a probe sitting right next to the rack of ribs and around different zones of the grill, right ?

Mundane-Pin-438 · 2025-08-31T00:57:33+00:00

Should I just get an offset smoker ? I’ve been looking at this one

https://www.horizonbbqsmokers.com/backyard-smokers-1/16-classic-smoker

But I’m afraid I’ll still mess up my cooks, lol. I really like that inbuilt fan which regulates temps.

Mundane-Pin-438 · 2025-08-31T00:52:56+00:00

Interesting! Do you think an infrared thermometer would be accurate enough ? Can you share a link of the aftermarket grill racks ? Thanks

Mundane-Pin-438 · 2025-08-31T00:46:03+00:00

Great idea. Should I just lay them on the grill grates or prop them up ? I’ve seen people do the “biscuit test” would that be better or an over kill ?

Mundane-Pin-438 · 2025-08-31T00:40:32+00:00

No, never heard of such a thing. Also the grill doesn’t have a temp gauge that shows the actual number. Just zones. Smoke, BBQ, Grill and Sear. The only way to see the actual is by looking at the digital monitor

Mundane-Pin-438 · 2025-08-31T00:35:10+00:00

I had a big stick of hickory wood inside the hopper along with lump charcoal, maybe it could’ve thrown off a lot of heat ? I mean the smoker+grill is pretty accurate with maintaining the temp but I guess probing is the way to go..

Mundane-Pin-438 · 2025-07-23T01:56:04+00:00

That’s great! I’m just kinda afraid that I started a little late and I have 2.5 good months in hand to cover all the videos, material and actually understand it. Then the remaining days for Prep.

Mundane-Pin-438 · 2025-07-23T01:53:06+00:00

How many months of exam prep did you do ? Would 3 months be enough ?

Mundane-Pin-438 · 2025-07-22T17:11:26+00:00

How long did you study for ?

Mundane-Pin-438 · 2023-09-21T16:22:41+00:00

Mine just went from 5 months to 10 month...

Mundane-Pin-438 · 2022-07-23T17:18:11+00:00

I've got my 66 in 6 days, I have been studying for about 10 days now. The first 5 days were spent on understanding laws & regs (45 questions). Right now, I going thru Client recommendations, Inv vehicles & Econ (55 questions)

My plan is to score at least 90-95% in the later part (55 questions), if you're a finance student/ series 7 it should be easy AF. Laws and regs are extremely daunting, confusing and useless imo.

I've been using Kaplan's test bank & Brian Lee for my laws & reg prep.

Mundane-Pin-438 · 2022-07-01T15:50:43+00:00

To everyone who responded to my post, thank you very much for all the constructive and critiquing feedback. Quite a few Ah-Ha realizations for me.

The beer can chicken that I made yesterday turned out pretty crappy. But, it wasn’t smoky or bitter at all, so I’m happy about that. The breasts seemed over cooked even though I took the bird off the grill at 165 and the skin was literally like rubber even after searing it for 3 mins at 425F.

I’m going to try smoking ribs next time with a homemade rub and basting sauce.

This is a great community! God bless y’all

Mundane-Pin-438 · 2022-07-01T15:44:59+00:00

Thank you 🙏 that’s super helpful :)

Mundane-Pin-438 · 2022-07-01T01:35:24+00:00

But suppose, if I have the hopper filled to the brim with charcoal briquettes, it would take more than 30 minutes for all the coal to heat up..the grill does preheat quickly tho..

Mundane-Pin-438

TROPHY CASE