Looking for feedback. First time doing no wrap ribs. St. Louis cut, rubbed about an hour before going on the offset. Kept temps around 250°-275° spritzing a few times after the first three’ish hours, then glazed at about the six hour mark. In total they were on about 6.5 hours which seems long. Little to no bone pull back. The cook chamber was pretty crowded (two pork butts and a chuck roast on as well) so maybe that and the old fire block log has something to do with it? Happy with the color, but was looking for a bit cleaner “bite through”. Should I have left them on longer or am I just over thinking things here??
by _generic_-_username_
26 Comments
Those look amazing.
Those look great. Did they pass the bend test when you pulled em?
I agree they look great.
Never understand why people wrap their meat but that’s just me! I love me some developed bark
That thing is like 95% smoke ring! 😂 🤤
Looks great!
Bravoooooo! Incredible! They look awesome! I can smell them through the picture… love the log block. You’re a vet
Those look absolutely perfect.
Where’s the feast?! Great looking pit!
This is the way…!!!
We’re dying to hear how they were!
Ready to build a box and submit for the judging
When should I come over?
Ribs as they should be
My hero.
Id lick your bone clean.
lol sorry none of these comments are actually helping your situation… I’m a novice so can’t help much
Those look pretty perfect to me! I see what you mean about lack of pullback, a lil longer would have helped a bit, in that regards. *Or* wrap for the final 30-60 mins, but I respect that you went bareback for the whole cook 👊🏾
I’m guilty of opening up and basting too often and extending my cook time. Maybe you did the same. They look great though.
You’ve done this before haven’t you?
They do look delicious. The risk in extending cooking time with unwrapped ribs is drying them out.
All I want in life is to find someone who looks at me the way I looked at those ribs…
They look great. Maybe the temp near where you had it wasn’t what you thought.
Just curious, when you throw that log on there are you always getting a nice smoke or does it have to burn off for a while until it’s good?
They look great but the time seems a bit long at those temps with little pull back. I don’t spritz so maybe that’s the difference. For me 4-5 hours for that rack.
If the bend test doesn’t pass for doneness then they could use more time.
Mann those look delicious 😋
You know what you are doing.. you’re doing in the service of your country..
If you’re not getting the pullback then you’re probably right about it being crowded in the chamber.
Those are beautiful!!