1st Smoke Baby Backs...Smoke Complete!


 
M

M Beutler

New member
So I decided that my 1st smoke would be Baby Backs since my 8.2lb butt just isn't defrosting fast enough. Can you please review my plan and let me know any suggestions for change? FYI rack is approximately 2.5lbs. Only cooking one rack in preparation for a two rack cook on Saturday.
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<LI>Using Rub from BRITU with 2 hour room temp sitting period
<LI>Minion Method Start
<LI>3 Hickory and 3 Cherry chunks on top of unlit outside circle
<LI>Hot water in foiled pan
<LI>Expecting 4-5 hours at 225*...I do not plan on foiling and want fall off the bone
<LI>Check doneness when .5" meat pullback...grab center of rack and look for bark tear and then pull test
<LI>Throw on charcoal kettle high direct heat to sizzle sauce
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Very excited to start my que journey. Jim Lampe want to take a 15 minute drive and help me out
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Expecting 4-5 hours at 225*...I do not plan on foiling and want fall off the bone </div></BLOCKQUOTE>
Expect longer, possibly not, but it will depend on actual cooktemps and the size (read: thickness) of the ribs. Don't expect fall-off-the-bone without foil. Could happen; probably not.

The only indicator of tender (and thus done, imo; I do not like fall-off-the-bone, which I consider overcooked) that I like is a pick or probe inserted between the bones - it will go in effortlessly when the meat is tender. I do not like tearing rib racks. YMMV.

Try your approach and see what you think. You will learn a lot.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Don't expect fall-off-the-bone without foil. Could happen; probably not. </div></BLOCKQUOTE>

Looks like I will be foiling in that case. Foil at the three hour mark for 45 min to an hour?
 
Here is what you should do: cut the rack in half, do one as you say at the 3hr mark for 1hr. Do not foil the other at all, simply remove when tender as Kevin noted. I want you to check for tender with a pick or probe at the 2hr mark so you will have a feel for what tender isn't for later testing at the 4 hr mark. After 4 hrs if not done check every 20min til there.

This way you will have a sample of fall off the bone and the other. You should be able to take a bite and the meat stays on the bone for perfection, in my opinion.

Don't just go by the factory guage, temp at the exhaust vent in the stream with a stick therm or remote probe if you have.

Try it
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W:
Here is what you should do: cut the rack in half, do one as you say at the 3hr mark for 1hr. Do not foil the other at all, simply remove when tender as Kevin noted. I want you to check for tender with a pick or probe at the 2hr mark so you will have a feel for what tender isn't for later testing at the 4 hr mark. After 4 hrs if not done check every 20min til there. </div></BLOCKQUOTE>

Glenn fantastic idea. That obviously will allow me to determine what I like better fall off or stay on the bone!

Great help so far thanks everyone!
 
Yeah, I'm with Glenn. Test early so you learn what tender doesn't feel like. If you wish, cook 2 racks now, foiling one and leaving the other unfoiled. Or just go with the original plan and cut the rack in half, foiling one half, as Glenn suggests.

One thing I would add as a suggestion: For the foiled rack or piece, lay meat side down on a piece of HD foil (one sheet will do, no need to double), then add a few tablespoons of juice, like apple juice, cranberry, whatever - just 2 or 3 tablespoons for a half rack, 3 or 5 for a full. Crimp the foil tightly closed above the meat, being careful not to pull so tight on the foil that the bones pierce it - just crimp the seal well - then return to the cooker, still meat side down.

Enjoy your cook.
 
Well the WSM is warming up!! Used my Weber Performer to gas light 22 charcoals. Took about 10 minutes and transferred the lit to the WSM and dropped in the center. Using a 50/50 split of Hickory & Cherry.

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I'll give updates as I move forward!
 
So a bit of starting info:
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<LI>11:05 Minion Method Start. 22 charcoals started in Weber Performer under propane start. Ash over took 12 minutes
<LI>11:17 Dropped lit into hole I created in the WSM. Also added 3 cherry & 3 hickory plus 1 gallon of water into foiled pan. All vents at 100 open
<LI>11:30 WSM rose to 205* closed bottom to 0/0/100
<LI>Checking every 15 minutes for * climb. Throwing ribs on at 225*
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Put them on. I see no reason to wait. One key point of a Minion start, imo, is to load the meat when you dump the lit on and assemble the cooker.

I have utterly no idea why some wait till it is up to temp. Makes no sense to me.
 
Update time:
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<LI>11:45 215* Opened to 0/33/100
<LI>11:51 215* Opened to 0/100/100
<LI>12:00 MEAT ON!!! Closed to 0/33/100
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I kind of feel like I am doing the newbie BBQ chasing temperature problem! I am now going to sit back and relax while watching the temperature but not freaking out as much as I was over the last 15 minutes.
 
Don't chase temps. Watch for slowing of the rise and settling. If the rise is slowing but the temps pass your target don't worry about it. If it settles at 235, 240, 250, whatever - fine. If you pass your target and the rise is not slowing just cheat the vents closed a bit. If you don't hit your target cheat open a little. (225 is already rather low - no need to go lower.)

Remember to allow 20-30 min for vent adjustments to be realized, however, you should see the adjustment's affect starting 8-12 min after adjusting.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Don't chase temps. Watch for slowing of the rise and settling. If the rise is slowing but the temps pass your target don't worry about it. If it settles at 235, 240, 250, whatever - fine. If you pass your target and the rise is not slowing just cheat the vents closed a bit. If you don't hit your target cheat open a little. (225 is already rather low - no need to go lower.)

Remember to allow 20-30 min for vent adjustments to be realized, however, you should see the adjustment's affect starting 8-12 min after adjusting. </div></BLOCKQUOTE>

Kevin absolutely FANTASTIC information!!! The timing of vent adjustment to temperature realization is something I was looking for but was not able to find anywhere. I'll definitely be keeping this in mind.

What a great day to have my first smoke. 1 year ago diagnosed with cancer and today feeling great! Now if I only could speed up time 4-5 hours!
 
M.. Welcome. You got some good advice from 2 of the best already.
Since you already chose your smoke wood, my little bit of advice is too late, but....

I have found that cherry wood makes the meat much redder and darker than other fruit woods. I have stopped using it with ribs for that reason. I like to cook the ribs open until they achieve a pleasing color, at that point I foil until tender, usually 30 min. I find longer makes over done but since you want FOB (fall off bone) no matter. I also cook at higher heat but your method will work just fine.

Good luck on this cook and Sat and with the butt. Send pics, I'm Hungry!!!!!

Mark
 
Ok so far so good...1.5 hours in and holding temp pretty steady between 225* and 235*. As stated earlier I am going to foil one half rak and leave the other open.

So what am I supposed to do at the 3 hour mark exactly? Sounds like foiled rack gets put into HD aluminum foil with 2 or 3 tbsp of apple juice. The other half rack should I simply turn meat side down.

What about apple juice spritzing? Can anyone tell me more about the toothpick test? Looking how to go from the first three hours to eating properly cooked ribs on my plate!

Thanks in advance!
 
Keep the unfoiled half meat side up.

Skip the spritzing. Try that another time if you'd like. (I never bother.)

I use a thermometer probe rather than a pick. Whatever you use, when the meat is tender it will go into the meat between the bones effortlessly - like going into soft butter. Try it once before halving and foiling. The ribs won't be done and you'll feel resistance when trying to insert the probe. That will give you a point of comparison when you check later.
 
Update since last time...
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<LI>2:00 Temp still holding steady right around 230*
<LI>Added two very small hickory chunks
<LI>Did a probe test to be honest it felt a little soft but I really have nothing to compare against
<LI>I am able to now see a bit of pull back on the bone
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Just got to the three hour mark and temp was at 235 so temperature control has been dang good for a 1st timer. Between 225*-242* the whole time and primarily right around 235*.

Just foiled one of the half racks and added 3tbsp of apple juice and back on the WSM meat side down. The naked half rack is sitting meat side up.

Definitely more tender and more bone showing at the 3 hour mark vs. the 2 hour mark.

Will let it sit until 4 hours then start checking every 20 minutes if not done then.

Really hoping they taste good!
 
Well I have to say my very first smoke has been a success. I have decided I prefer rib meat that doesn't fall off the bone so I don't plan on using foil/apple juice again.

Three issues that I think need some fixing would appreciate any help you can offer!
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<LI>Fatty Tissue - A bit too much was leftover and not melted away. Potentially I slightly undercooked them or maybe I needed to trim them.
<LI>Heavy smoke flavor - I used 3 hickory & 3 cherry and added 2 more hickory at the two hour mark. Simply put it was a bit too much smoke flavor or something
<LI>Smoke Ring - I didn't really see one.
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In the end on my first smoke all that matters was the taste and overall I am very pleased!

Removing from WSM:
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After sauce sizzle on the grill:
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...and finally cut up:
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M
Congrats on a self proclaimed successful 1st cook. Your results will improve with time and practice.

"Fatty Tissue - A bit too much was leftover and not melted away. Potentially I slightly undercooked them or maybe I needed to trim them."

Triming the excess fat from the outside of a raw rib is a very good idea. There is plenty of fat inside to keep it moist and flavorful.

"Heavy smoke flavor - I used 3 hickory & 3 cherry and added 2 more hickory at the two hour mark. Simply put it was a bit too much smoke flavor or something"

Smoke flavor is a trial and error thing. Hickory is condsidered to be a strong smoke flavor. I would suggest using small pieces of wood next time maybe 1/2 the size of your fist or less. Try a mellow wood like apple and use 2-4 small pieces. If you find that it isn't enough you can add more next time. easier to ad than take away.

"Smoke Ring - I didn't really see one."

The smoke ring looks nice but doesn't add flavor. If you put your ribs on the grate as soon as you fire her up you should get a better ring. Also you cqan start with colder meat. Another factor in smoke ring developement is the ingredients in your rub. Since the smoke ring is not more than a chemical reaction on the outside of the meat. Kevin knows more about this than I.

I too prefer ribs where the meat does not fall off the bone. You can achieve that level of doneness with or without foil. It is just a matter of cooking to the right level of doneness that you want. The fun in all of this is the learning and of course the eating.

Keep up the good work.

Mark
 
Nicely done, and I see you took notes (even if you just typed them here....)
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Now, get that butt prepped, it's gotta be defrosted by now!

R
 
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