Clint
TVWBB Olympian
I cooked 3 more racks today - this time I ran a dry pan, I ran the remainder of my imitation BRITU rub (sans msg, didn't have or run into any) through the food processor for 30 seconds to reduce the pepper flake (started as whole dried chiles) size. I used probably 35% more rub than last time, and I used a spice shaker to distribute it more evenly.
Mix of apple & cherry - I used 2 chimneys. I lit the one, let it run for 20 minutes, dumped it into the ring, filled another chimney & poured it on top of the lit, added the smoke wood, and before long I set the middle section on there. I foiled my pan but with the door & lid off the fire got a little hotter than I was comfortable with on the foil, so I removed the foil from the water pan.
Just before the ribs went on, you can see my new weber rib rack in my reflection:
it ran just below 225 with all the bottom vents @ 50% open, I opened 2 or maybe all 3 bottom vents 100% after I wrapped in pink butcher paper:
It was snowing pretty hard all afternoon - I plan on getting out in it tomorrow & then doing other stuff, so I decided to do the ribs tonight along with a few other things so I could be more free tomorrow.
Still ~225F
at this point I liked the color and hoped they had enough smoke - wasn't sure how much time to wrap in the paper, or even how much paper to use.
I cut three 30" sections and wrapped the ribs like a paper & pork burrito.
I almost just used foil - had no idea what to expect from the paper
bumped the bottom vents from 50 to 100% open (2 of 3 or all 3, don't recall) to increase the temp
Mix of apple & cherry - I used 2 chimneys. I lit the one, let it run for 20 minutes, dumped it into the ring, filled another chimney & poured it on top of the lit, added the smoke wood, and before long I set the middle section on there. I foiled my pan but with the door & lid off the fire got a little hotter than I was comfortable with on the foil, so I removed the foil from the water pan.
Just before the ribs went on, you can see my new weber rib rack in my reflection:
it ran just below 225 with all the bottom vents @ 50% open, I opened 2 or maybe all 3 bottom vents 100% after I wrapped in pink butcher paper:
It was snowing pretty hard all afternoon - I plan on getting out in it tomorrow & then doing other stuff, so I decided to do the ribs tonight along with a few other things so I could be more free tomorrow.
Still ~225F
at this point I liked the color and hoped they had enough smoke - wasn't sure how much time to wrap in the paper, or even how much paper to use.
I cut three 30" sections and wrapped the ribs like a paper & pork burrito.
I almost just used foil - had no idea what to expect from the paper
bumped the bottom vents from 50 to 100% open (2 of 3 or all 3, don't recall) to increase the temp