Matt Sanders
TVWBB Pro
I have a good friend whose family gets together to slaughter a hog together; blades and beer, I think is the theme.....
Anyway, he doesn't smoke, so we decided he would bring the frozen ribs over, I'd thaw, prep and cook them this weekend on my 18 WSM. So far so good.....
So now that I have physical possession of the ribs, I learn they are not whole slabs, but are in many smaller sections of varying shape, size, and thickness. There are some that look St. Louis style, some are back ribs. Some are quite short. Some are extra meaty. Most are in sections of 3-4 ribs. There appears to be decent meat on them though. So here's my concern (other than picking the membrane off of 15-20 different sections.....) These are all going to cook at different rates, being of different mass. I cook low and slow- 225ish- and know that's forgiving. Will it be forgiving enough? Will I have trouble fitting around 7-10# of smallish rib sections on the cooker?
Anyway, he doesn't smoke, so we decided he would bring the frozen ribs over, I'd thaw, prep and cook them this weekend on my 18 WSM. So far so good.....
So now that I have physical possession of the ribs, I learn they are not whole slabs, but are in many smaller sections of varying shape, size, and thickness. There are some that look St. Louis style, some are back ribs. Some are quite short. Some are extra meaty. Most are in sections of 3-4 ribs. There appears to be decent meat on them though. So here's my concern (other than picking the membrane off of 15-20 different sections.....) These are all going to cook at different rates, being of different mass. I cook low and slow- 225ish- and know that's forgiving. Will it be forgiving enough? Will I have trouble fitting around 7-10# of smallish rib sections on the cooker?
