Jack Henry
TVWBB Member
First, thanks to all for the great discussions on these boards. Have really learned a lot. I've been cooking with sub-par equipment for a couple of years now, and made the WSM investment about two weeks ago.
First cook was baby backs. Around 35 degrees with light snow today, no wind. Smoker ran well. Didn't use water. Used (I think) a standard method for lighting the fuel (full unlit chimney with three pieces of apple wood, covered by 3/4 lit with a fat piece of cherry). Smoker ran around 230-250 for three hours at the lid, I foiled them for an hour, and the put them on for about another 45 minutes, sauced and pulled them after another half hour.
Ribs were just to my liking. Nice meaty texture, not falling off the bone, but a bit of snap. Good smoke ring and taste was fantastic. I'm really impressed by the way the WSM holds a temp!
Problem was, as you may see from the pic (which is really blurry, sorry), the bottom was totally charred! I usually use a rack, and maybe that was the problem, but I think I also should have thought enough to flip the **** things to meat side down at some point... Right?
Here's the pic if it works:
http://img171.imageshack.us/img171/6710/1000538.jpg
So, flip? Rack? Less sugar in the rub?
Thanks!
First cook was baby backs. Around 35 degrees with light snow today, no wind. Smoker ran well. Didn't use water. Used (I think) a standard method for lighting the fuel (full unlit chimney with three pieces of apple wood, covered by 3/4 lit with a fat piece of cherry). Smoker ran around 230-250 for three hours at the lid, I foiled them for an hour, and the put them on for about another 45 minutes, sauced and pulled them after another half hour.
Ribs were just to my liking. Nice meaty texture, not falling off the bone, but a bit of snap. Good smoke ring and taste was fantastic. I'm really impressed by the way the WSM holds a temp!
Problem was, as you may see from the pic (which is really blurry, sorry), the bottom was totally charred! I usually use a rack, and maybe that was the problem, but I think I also should have thought enough to flip the **** things to meat side down at some point... Right?
Here's the pic if it works:
http://img171.imageshack.us/img171/6710/1000538.jpg
So, flip? Rack? Less sugar in the rub?
Thanks!