Anatomy of a Perfect Cook


 
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Peter D.

New member
Well, all that practice and questions here sure paid off tonight with the best two racks of BB's I've ever made or eaten. I decided to photograph the entire process; here's a link to everything on Photobucket plus a few inline pictures here as well.

I seasoned with a liberal coating of BRITU rub, left in the fridge for about 5 hours before putting them in the smoker. 3 hours at about 230 degrees, then 45 minutes with a Texas Crutch (foil+apple juice) then back on the WSM until done. In the last 1/2 hour of the cook I painted on 3 applications of 3 parts KC Masterpiece original, 1 part honey, one part maple syrup.

The rack with the temperature probe in it was about 30% meatier than the other rack and it took about 5 1/2 hours till done, and probably still could have used another 1/2 hour or so. By then it was 8:45 and time to head inside, and even at that, the second rack tasted MUCH better than the first. It was too dark to effectively photograph, but just imagine bigger and tastier <GRIN>.

Enjoy!

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Love the pictures, I'm a sucker for photographing my cooks also. Then I email them to my coworkers to make them drool
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This had to have been your virgin smoke as everything is still clean as a whistle. Great job, hope to see more pics in the future.

Brandon
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon A:
This had to have been your virgin smoke as everything is still clean as a whistle. </div></BLOCKQUOTE>

Not quite virgin; I think this was my 5th or 6th kick at the can.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Great job, hope to see more pics in the future. </div></BLOCKQUOTE>

Thanks. Since for now I'm only doing BB's, no sense in really posting too many more of the same. I'll do some more pix when I try St. Louis ribs in a few weeks (still have 4 more packs of BB's in the freezer, however....).
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Peter D.:

Thanks. Since for now I'm only doing BB's, no sense in really posting too many more of the same. I'll do some more pix when I try St. Louis ribs in a few weeks (still have 4 more packs of BB's in the freezer, however....). </div></BLOCKQUOTE>
BB's are my hands down, favorite ribs to cook.
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Nice job there Bud.
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Peter, those ribs might be the best looking ribs I have ever seen in a picture. Great job. Why don't you foil the entire water pan? It's easier to clean up, just throw everything away.

Erik
 
Say Peter, what is that metal thing you have cipped to your grate with the temp probe in it? I've been using a potato, but that looks like a sweet setup. I'd like to get me one of those!

Nice ribs. I recently made the switch to the ceramic dish and foil in the water pan, and is clean up ever easier.

Jim
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Erik G:
Peter, those ribs might be the best looking ribs I have ever seen in a picture. Great job. Why don't you foil the entire water pan? It's easier to clean up, just throw everything away.
</div></BLOCKQUOTE>

Thanks for the kind words. They tasted just as good as they looked, believe me :-)

I seemed to recall seeing either a post here or a Youtube video that showed a pan being foiled this way and I just copied what I saw. I suppose I could just as easily do the whole pan.
 
I only foil the bottom when I use water, both sides to use the pan empty. As in chris's "how to foil" video.

Brandon
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Peter D.:
That clip comes with the Maverick ET-73 thermometer. Works like a champ, too. </div></BLOCKQUOTE>
Well I learned another lesson thanks to Peter D. I have been putting my Maverick Et-73 clip on the top of the cooking grate. What a much better idea to hang it off the bottom of the cooking grate. Its out of the way of the meat. Brilliant!
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Nice cook Peter ribs looked very good. Question, how or what do you clean your grates? It looks like it's brand spanking new! I soak mine then scub them, then heat them up on my gasser and yes they get clean but holly smokes.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Toby Keil:
How or what do you clean your grates? It looks like it's brand spanking new! </div></BLOCKQUOTE>

I put them in the dishwasher on a normal cycle and that takes care of 90% of the crud. A Scotchbrite pad, hot water, Dawn liquid and a little ElbowGrease takes care of the rest. That said, I've only done about a half-dozen cooks on it so far. I got my WSM back in March.
 
Peter, as a really new member as well I appreciate the pictures a lot. Only wish I had seen them before my first two cracks at the BRITU.

Great job.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Richard F:
Peter, as a really new member as well I appreciate the pictures a lot. Only wish I had seen them before my first two cracks at the BRITU.

Great job. </div></BLOCKQUOTE>

Thanks Richard!
Remember, though, these weren't done using the BRITU method, but rather just the BRITU spice rub. I'd done the BRITU method in previous cooks, but I wasn't really happy with the results so I followed some different suggestions and this was the result.

What I'd really like to have is a permanent link of some kind so that those new to Qin' can see these relatively high-res pictures any time and not have them buried in this thread which will go extinct in a day or so.
 
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