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Guest
Guest
My second use of the bullet come today with ribs. I bought two racks of back ribs and doused them last night with some "Wiley's Number One-derful" rub that I had. (What? doesn't everyone have this on hand? )
About 11:30 I fired up the WSMB using the Minion method, and at 12:15 put on the ribs. I used a Weber rib rack and put them on the top rack. I used a couple of chunks of oak for smoke wood.
I was shooting for 230* at the top grate, but I must have overcompensated from the first time I cooked in the smoker (not hot enough, not enough charcoal) and the temp stabilized at about 245*.
When I checked them at about 4:00, they measured almost done, so I put the lower vents to about 20% in an attempt to lower the temperature. I took them out at around 5, wrapped them in foil while I got the rest of dinner ready.
They were great!
I'm sure that I'll get the temperature thing sorted out. Right now I'm using a oven thermometer, which requires that I crack open the lid to peek.
Mary Lynn
About 11:30 I fired up the WSMB using the Minion method, and at 12:15 put on the ribs. I used a Weber rib rack and put them on the top rack. I used a couple of chunks of oak for smoke wood.
I was shooting for 230* at the top grate, but I must have overcompensated from the first time I cooked in the smoker (not hot enough, not enough charcoal) and the temp stabilized at about 245*.
When I checked them at about 4:00, they measured almost done, so I put the lower vents to about 20% in an attempt to lower the temperature. I took them out at around 5, wrapped them in foil while I got the rest of dinner ready.
They were great!
I'm sure that I'll get the temperature thing sorted out. Right now I'm using a oven thermometer, which requires that I crack open the lid to peek.
Mary Lynn
