There will be plenty of sides, and one of the guests is a very light eater. I'll definitely add at least one more rack. I was planning on a temp of 250-275, with the chickens going on 3-4 hours after the ribs.
It's Memorial Day weekend, and I'm breaking out my WSM for a small group of friends for the first time. I'm making ribs and chicken, and wondering how much of each I should make. There will be a total of nine adults. I'm thinking two racks of St Louis ribs and two whole chickens. Will that...
I smoked three racks of St Louis ribs yesterday. Temperature here in the Philadelphia area was in the mid nineties with very high humidity and full sun. I used the minion method with only about 20-25 lit briquettes to start. I had a heck of a time keeping the temp in the WSM under 275. At...
The cook was about 4-1/2 hours at 250. I did not wrap them in foil but sprayed them with apple juice starting at hour 3 and then every 1/2 hour until the end.
Just got my 18.5" WSM and made babybacks following the basic baby back recipe in the beginner recipe section. I got them to good tenderness but thought they were on the dry side. I did spray them a few times with apple juice during the cook. Is there anything I missed in keeping...