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Guest
Guest
First I wanted to say thanks to everyone who posts and gives their feedback. It really helps guys like me who have never smoked anything but want to experience good home barbacue.
I purchased the WSM and had my first ever cook over the weekend. I did 4 racks of baby backs (approx 3 lbs each) and 6lbs homemade sausage in 1 pound rolls. The sausage was out of this world and 3/4 of each rack of ribs was also fantastic. The other 25% or slightly thicker end was not cooked enough.
I cooked the ribs approx 4 1/2 hours at 220 degrees. Wrapped in foil and placed back on rib racks in the WSM for about another hour. Pulled and let set for another 30 minutes before I sliced.
Stupid Question - is it ok to cut off the thicker end of ribs to cook that portion longer so that the thinner section does not get over-cooked?
FYI - after I figured out how to adjust the vents the WSM ran a consistent 220 for the entire cook. I can't wait to experience more great food on this unit.
I purchased the WSM and had my first ever cook over the weekend. I did 4 racks of baby backs (approx 3 lbs each) and 6lbs homemade sausage in 1 pound rolls. The sausage was out of this world and 3/4 of each rack of ribs was also fantastic. The other 25% or slightly thicker end was not cooked enough.
I cooked the ribs approx 4 1/2 hours at 220 degrees. Wrapped in foil and placed back on rib racks in the WSM for about another hour. Pulled and let set for another 30 minutes before I sliced.
Stupid Question - is it ok to cut off the thicker end of ribs to cook that portion longer so that the thinner section does not get over-cooked?
FYI - after I figured out how to adjust the vents the WSM ran a consistent 220 for the entire cook. I can't wait to experience more great food on this unit.
