Pork Ribs - St Louis style

The temperature continued to rise, which is odd for The Bastard, so added a little water to the water pan - dropped to 225^F again

Ready to wrap in foil with butter brown sugar and soda water after 2.5 hours. BBQ temperature sitting nicely at 225^F. Gave coals a little tickle-up before putting wrapped ribs back on for another 2 - 2.5 hours

Almost an hour after wrap, temperature holding nicely, expect it to start dropping shortly though. The Bastard is just a cheap barrel smoker from Bunnings - for the price it is excellent, but has a few challenges maintaining temperatures over a long period of time. A couple of home mods have helped - a great little smoker for the price though. May upgrade sometime in the new year 😄

Almost ready to unwrap and add glaze to the ribs. Glaze consists of apple cider vinegar, tomato sauce, BBQ sauce, mustard, maple syrup and black pepper. Will unwrap foil and apply several layers of glaze and then leave to set for 5 - 10 minutes

All done! Was bloody good if I do say so myself. Now doing a test on The Bastard - how long can I get it to hold a temperature of around 235^F - I usually close the vents and let the fire go out …

3 replies by @kars and @craiglemon