i've been cooking my ribs in my cajun bandit smoker for awhile. low & slow, 250* for 1.5 hours & another hour wrapped in foil. it's been a good formula. the last 2 times however wrapping them overcooked them to where the meat fell from the bone & they were greasy. i did everything the same as before. today i'm cooking them at 225 for 2 hours & will wrap them after i take them off the grill & see how that works.
Interesting. I generally budget at least 5 hours in the 225-250 range
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My experience is with St. Louis style and it's more the 2 hour smoke, wrap 2 hours and unwrap and glaze 30 mins or so. More like Mopar here.
Are you using Baby Backs?
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i ran them at 225 for 2.5 hours, removed & wrapped them ( off the grill ). they were perfect. i still wonder what changed from the first cook.
Quote from: Gringo on July 17, 2024, 09:24:04 AM
My experience is with St. Louis style and it's more the 2 hour smoke, wrap 2 hours and unwrap and glaze 30 mins or so. More like Mopar here.
Are you using Baby Backs?
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That's my method. Slight differences in time depending on the temp I run. I tend to run lower temps in the first few hours and bump it up in the wrap.
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Same here roughly.
Quote from: Gringo on July 17, 2024, 09:24:04 AM
My experience is with St. Louis style and it's more the 2 hour smoke, wrap 2 hours and unwrap and glaze 30 mins or so. More like Mopar here.
Are you using Baby Backs?
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Quote from: michaelmilitello on July 17, 2024, 06:19:02 PM
Quote from: Gringo on July 17, 2024, 09:24:04 AM
My experience is with St. Louis style and it's more the 2 hour smoke, wrap 2 hours and unwrap and glaze 30 mins or so. More like Mopar here.
Are you using Baby Backs?
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That's my method. Slight differences in time depending on the temp I run. I tend to run lower temps in the first few hours and bump it up in the wrap.
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Yessir...I run ribs, brisket and butts @ 180 for 90 mins at least.
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