Tyler McCallum
TVWBB Fan
Note: My technique could go out the window when my WMS arrives :/
Am I overcooking my ribs?
- Thread starter Steven A.C
- Start date
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tyler McCallum:
I like my ribs to be tender with just a little pull off the bone as opposed to falling off which IMO is overdone. </div></BLOCKQUOTE>
thats how mine come out with a slight tug off the bone for the ribs past the end rib. the two ends tend to hang over near the edge and when the bone is falling out for them the rest are just perfect.
I like my ribs to be tender with just a little pull off the bone as opposed to falling off which IMO is overdone. </div></BLOCKQUOTE>
thats how mine come out with a slight tug off the bone for the ribs past the end rib. the two ends tend to hang over near the edge and when the bone is falling out for them the rest are just perfect.
Tyler McCallum
TVWBB Fan
Oh I gotcha... thats probably how mine will work out with WSM. With my offset I usually have one that falls off on the firebox side, whereas the WMS the 'semi' direct heat comes around the edges.
J Solenberg
TVWBB Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
...be careful that the ends of the slabs (especially during the unfoiled stages) do not extend too close to the sides of the cooker. Heat traveling up the sides can overcook the portions that do, should this occur. </div></BLOCKQUOTE>
Thank you for posting this tip Kevin. I've been having a problem with the ends becoming overcooked. And I'm having this problem in a 22". I would assume it's worse with an 18. What is the best workaround for this? Should they be rolled - cut in half and rotated during cooking - something else?
-Jeff
...be careful that the ends of the slabs (especially during the unfoiled stages) do not extend too close to the sides of the cooker. Heat traveling up the sides can overcook the portions that do, should this occur. </div></BLOCKQUOTE>
Thank you for posting this tip Kevin. I've been having a problem with the ends becoming overcooked. And I'm having this problem in a 22". I would assume it's worse with an 18. What is the best workaround for this? Should they be rolled - cut in half and rotated during cooking - something else?
-Jeff
K Kruger
TVWBB 1-Star Olympian
You can do any of those things. I use a rack and dislike halving slabs so I just bend the ends inward some so that they don't extend to or past the grate edge. For slabs at the edge of the rack where, owing to their proximity to the WSM's curvature, you can place a doubled piece of foilunder the exposed slab bottom and up along the end edge to reflect heat.
Some who use racks prefer to keep the slab(s) in the rack's center whole and halve the slabs that will go in the ends, obviating the need for foil.
Some who use racks prefer to keep the slab(s) in the rack's center whole and halve the slabs that will go in the ends, obviating the need for foil.