Recent content by Paul Berman

Ribs turned out really good. I did some quality control last night. Hopefully they taste good when reheated later today. I ended up doing 10 slabs. I put the butts and brisket on after the ribs came off. They should finish up a little after Noon today. It was a cold night but when I woke...

Says the man from temperate Indiana. :-)

The only time I really go out to a BBQ restaurant is in the middle of a Minnesota Winter. I have fired up my WSM in the dead of winter many times; but some days I do have a craving for Q and I don't want to bear the elements. It is still semi-disappointing though. :-(

I am getting the ribs ready to throw on the WSM!

I would use the oven in an emergency. Otherwise it feels like "cheating".

I can't keep consistent temps on the kettle. The WSM is "set it and forget it". I could do the chicken on the kettle at high temps. I like the ribs, butt and brisket to be cooked low and slow.

You can only be so confident in cook times. We all know there are lots of variables. Who knows how long it will take for the brisket and butt to push through the plateau for example. :-) I know in theory the times could work, but I need "green lights through town" so it makes me nervous...

Guests are coming over this Saturday. How do the ribs turn out when you reheat them on the WSM a day later? Will they be dry? I have never tried doing that. Also, sounds like you are saying keep the ribs dry until I reheat them, right? One issue I see is that I may eat a lot the ribs if I...

Guys, I could use some help planning out a cook I am doing this weekend for about 50 guests. Guests arrive at 5:00 PM. I am doing this on a Smokey Mountain 18.5". Should be fun! I want to cook a whole brisket, 2 pork butts, 4 whole chickens, 3 slab of beef ribs and 6 slabs of spare ribs...

Just go low-and-slow for both of them. Get your WSM dialed in around 225-240 and put the whole brisket (i.e. not just a flat) in on the bottom rack. It will need close to 18 hours depending on size. So put that on the WSM before you go to bed. Make sure you pack the WSM as full as possible...

The ends of the ribs were fine actually. The ribs definitely took longer than usual to cook though with them all bunched together like that. I wish I had left myself more time to cook them. I had quite a bit of meat on there. Pre-cooked it was about 46 pounds.

Looks like I was able to get 7 slabs of beef ribs on the bottom grate this morning pretty easily. I moved the brisket from the bottom grate up top with the butt and it fit nicely. Now I just need everything to finish cooking before everyone arrives this afternoon! So far so good though...

Aaron, I can vouch for what Jim says. I am cooking 7 whole slabs (not cut in half) of beef back ribs tomorrow. I am also doing a brisket and a butt that I am putting on the WSM right now. I usually find that it takes me longer than 4 hours. It has even taken me up to 7 or 8 hours for them...

I only have one big bottom vent on my Weber kettle. You must have a nicer one than I do. I haven't tried using it for a low and slow cook since I got my WSM. I just remember having a hard time holding low temps with it when I used it before I got my WSM. It was part of my motivation to...

Jack, Those pictures show pretty much what I am going to try. Difference being that I will cram the beef ribs into the bottom section since I don't have a rack that will hold that many slabs. And I need the sides of the WSM to hold them in place. If I had them up top they would fall over...