Byron Childress
New member
Hi All:
Just did my second ever cook on the small WSM and was a bit disappointed and am looking for some advice.
I've only done 2 cooks so far and I've been experimenting with baby backs both times.
First cook: Last weekend I did a 5 hour cook (4 racks of ribs). I opened it up only at the 4 hour mark to baste with a commercial sauce for an hour before completion. Lid temps per the factory thermometer were 205 to a spike of 245 at about the halfway point. Ribs were good, but only like Chili's good and not quite fall off the bone. I thought I'd make adjustments this weekend but my wife said the result was actually less good than the first try.
This weekend I figured a lower temp and increased cook time would yield a better result...here's what I did:
--4 racks, started at 7 am with Minion method and Kingsford and 4 hickory chunks. Ribs were coated in Gulden's mustard and Head Country rub overnight.
--temp better controlled and around 205 most of the time. Had a small spike at around 9 or 10 am to 225 for awhile but was able to control it.
--lid opened at Noon for basting with Head Country spicy on half the ribs and Sticky Fingers Carolina Mustard on the other half.
--result was a better goo on the ribs from a shorter time on them, but they were also more 'jerky like' on some of the ends and edges. No improvement in tenderness.
I'm inclined to try the 3-2-1 with foil method this next weekend with the same number of ribs and what will become a 5 hour cook time. I plan on trying to keep the lid temp at 205-210 as best I can.
Any advice would be greatly appreciated and will be tried out. I was in Memphis last week and had a half rack at Central BBQ. I've got a long way to go.
Thanks a million everyone.
Byron
Just did my second ever cook on the small WSM and was a bit disappointed and am looking for some advice.
I've only done 2 cooks so far and I've been experimenting with baby backs both times.
First cook: Last weekend I did a 5 hour cook (4 racks of ribs). I opened it up only at the 4 hour mark to baste with a commercial sauce for an hour before completion. Lid temps per the factory thermometer were 205 to a spike of 245 at about the halfway point. Ribs were good, but only like Chili's good and not quite fall off the bone. I thought I'd make adjustments this weekend but my wife said the result was actually less good than the first try.
This weekend I figured a lower temp and increased cook time would yield a better result...here's what I did:
--4 racks, started at 7 am with Minion method and Kingsford and 4 hickory chunks. Ribs were coated in Gulden's mustard and Head Country rub overnight.
--temp better controlled and around 205 most of the time. Had a small spike at around 9 or 10 am to 225 for awhile but was able to control it.
--lid opened at Noon for basting with Head Country spicy on half the ribs and Sticky Fingers Carolina Mustard on the other half.
--result was a better goo on the ribs from a shorter time on them, but they were also more 'jerky like' on some of the ends and edges. No improvement in tenderness.
I'm inclined to try the 3-2-1 with foil method this next weekend with the same number of ribs and what will become a 5 hour cook time. I plan on trying to keep the lid temp at 205-210 as best I can.
Any advice would be greatly appreciated and will be tried out. I was in Memphis last week and had a half rack at Central BBQ. I've got a long way to go.
Thanks a million everyone.
Byron