Smoking st louis ribs without water bowl

[toolhead]

So rerunning this wsm technique...

..3rd time smoking st luois ribs with no waterbowl is def ..light years ahead of using water bowl or any heat deflector.

The ribs def have more flavour with juice and fat dripping hitting the lit charcoal and smoking back intonthe meat.

The bark sets faster and harder to the meat ...i handled the ribs with gloves afterwards and no bark came off the ribs..even when tossing them on the kettle for the 185 degree pull off smoker then sear on the kettle for 10 mins.

Just figured id share an update after using this method 3x's.

Maybe trying this with other meats

[austin87]

Nice, good info. Never used a WSM but never use a water pan in my kettles.

[1911Ron]

I agree i don't use a water bowl only a perforated pizza pan in my UDS and i don't wrap with foil either anymore.

[1buckie]

Nice, good info. Never used a WSM but never use a water pan in my kettles.

I substitute a bean pan for a water pan......works great......never did quite like the taste of smoked water anyway......

[swamprb]

that's why I use drum smokers

[Cochise]

Last 2 St. Louis racks I did were without water pan. Yellow mustard glue with dry rub then right on rack indirect for roughly 3 hours +-. Cherry chunks in first hour and sauced  five min before pulling from kettle. Cut immediately. Both came out better then restaurant quality.

[WNC]

Hey @toolhead, what was your charcoal set up here? Also, a what size wsm are you using? I tried this method a long time ago, but you got me thinking about it again.
Thanks, Justin!

[toolhead]

@WNC hey...so to clarify..no water bowl..no heat deflector.

Top rack of an 18.5" wsm.  I simply fill the charcoal ring up 85% and hand scoop out a center spot of charcoal pile to drop maybe a dozen lit briquettes and temp at 250-275.
Imo i dont think lego stacking coals makes a diff...and as long as i am running 225-275...im comfortable with temp.
whats cool about this is that your wsm will billow smoke throughout the cook from the juices and fat splashing into the lit charcoal....tobs more flavour and the ribs are almost seared ready by 185...at 185..i have a 450 degree hot kettle for a quick 3 -5 minutes sear on both sides and then WOW..perfectly seared ...juicy ribs...

[toolhead]

Btw you dont need that much charcoal to get ribs to 185 in the wsm...but i still fill bc i reuse unlit /partially lot charcoal which is kblue

[Metal Mike]

...never use a water pan in my kettles...

......never did quite like the taste of smoked water anyway......

I'VE NEVER TASTED IT, ONLY SAVED FOR COLOGNE