Matt J. (Mattski)
New member
Hey folks,
I did another batch of spare ribs on the wsm last night, and they came out really good - my guests were really pleased with them, and I thought there were in the top two that I've done. This was the first time I did a 3-2-1 type cook, and also the first time I used my new Maverick ET-732 (love it!). Couple of notes/questions:
1) My lid thermometer read 260 on average, but the maverick was a consistent 50-75 degrees hotter on the surface of the grill. I have done excellent ribs assuming the 260 was accurate and leaving them on for 4.5 hours. This time though, the ribs were a touch dry in some parts. I altered the method to a 2.5-1.5-.5 instead, but even with the shorter time, there was still some dryness. I noticed when I went to foil that the top of the racks looked a bit dried out. Is 2.5-1.5-.5 too long at 330 avg surface temp? When people talk about 3-2-1, I'm assuming they are talking about the surface and not the lid temp?
2) I did a minion method to start (first time since I just acquired a charcoal chimney), and man, that sucker was hot. With all bottom vents closed, I could not convince this thing to get below 290-300 (per the maverick). It was about 65 degrees and sunny with the smoker in sunlight. Is there a good way to get the temp down other than the vents? What am I doing wrong?
3) Smoke wood - I notice a big increase in temp when the smoke wood goes up in flames. Any tips on controlling this? Due to the way the charcoal burned(slowly due to what I think was the minion method), I noticed that I had smoke going almost the whole time. Of course, with the vents closed almost the whole way, I think it choked the smoke a lot.
Any tips would be appreciated. Thanks!
I did another batch of spare ribs on the wsm last night, and they came out really good - my guests were really pleased with them, and I thought there were in the top two that I've done. This was the first time I did a 3-2-1 type cook, and also the first time I used my new Maverick ET-732 (love it!). Couple of notes/questions:
1) My lid thermometer read 260 on average, but the maverick was a consistent 50-75 degrees hotter on the surface of the grill. I have done excellent ribs assuming the 260 was accurate and leaving them on for 4.5 hours. This time though, the ribs were a touch dry in some parts. I altered the method to a 2.5-1.5-.5 instead, but even with the shorter time, there was still some dryness. I noticed when I went to foil that the top of the racks looked a bit dried out. Is 2.5-1.5-.5 too long at 330 avg surface temp? When people talk about 3-2-1, I'm assuming they are talking about the surface and not the lid temp?
2) I did a minion method to start (first time since I just acquired a charcoal chimney), and man, that sucker was hot. With all bottom vents closed, I could not convince this thing to get below 290-300 (per the maverick). It was about 65 degrees and sunny with the smoker in sunlight. Is there a good way to get the temp down other than the vents? What am I doing wrong?
3) Smoke wood - I notice a big increase in temp when the smoke wood goes up in flames. Any tips on controlling this? Due to the way the charcoal burned(slowly due to what I think was the minion method), I noticed that I had smoke going almost the whole time. Of course, with the vents closed almost the whole way, I think it choked the smoke a lot.
Any tips would be appreciated. Thanks!