Big_Jake
New member
OK I did some St. Louis style ribs yesterday and I think I have learned my new pit.Here is what I did and this is how they came out.
Rubbed down and stuck them in a food saver bag over night.I then opened them the next day and gave them another layer of rub before putting them on the bottom grates with no foil and set the MAK for 235.
Ok I think y'all were right about the no foil thing.My temps were more solid (between) 241-250 (on my Maverick) and I saw less swings.
I cooked them for 5 hours total,after 2 hours I started spritzing them with apple juice once an hour for the next 2 hours.then after 4 1/2 hours I layered one side with sauce and let them cook for 15 minutes,I then flipped,sauced and cooked for another 15.
Pulled them off and set them on a plate with some foil over them and let them rest for 15 minutes.Here is what they looked like.
^This is the entire rack after the rest.I added another layer of sauce.
^Nice smoke ring and you can see they are pretty moist.
^A close up shot.
^This is how I like my ribs,they come clean off the bone when you bite into them,but not all the meat "falls" off the bone when you do.Btw this is not from one bite.This is 3 or 4 bites from each side of the rib.
My wife also gave me several compliments on the "texture" of these.
Rubbed down and stuck them in a food saver bag over night.I then opened them the next day and gave them another layer of rub before putting them on the bottom grates with no foil and set the MAK for 235.
Ok I think y'all were right about the no foil thing.My temps were more solid (between) 241-250 (on my Maverick) and I saw less swings.
I cooked them for 5 hours total,after 2 hours I started spritzing them with apple juice once an hour for the next 2 hours.then after 4 1/2 hours I layered one side with sauce and let them cook for 15 minutes,I then flipped,sauced and cooked for another 15.
Pulled them off and set them on a plate with some foil over them and let them rest for 15 minutes.Here is what they looked like.
^This is the entire rack after the rest.I added another layer of sauce.
^Nice smoke ring and you can see they are pretty moist.
^A close up shot.
^This is how I like my ribs,they come clean off the bone when you bite into them,but not all the meat "falls" off the bone when you do.Btw this is not from one bite.This is 3 or 4 bites from each side of the rib.
My wife also gave me several compliments on the "texture" of these.
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