G
Guest
Guest
Attempt #5
I have a few pictures on my website at the link below.
http://www.rebelhawk.com/bbqattempt%23x
This past weekend I decided to smoke some more ribs but this time I used the BRITU receipt from The Virtual Weber Bullet website. The only changes I made to the BRITU recipe was I doubled the granulated garlic and dropped the onion power. I also mixed up some apple juice and brandy into my trusty spray bottle to sprits the ribs during the cooking process. Finally to finish off this BBQing attempt I added some Bullet Bourbon and a little cayenne pepper to the finishing sauce I made from the recipe on the BRITU page linked above.
I am still trying to find the correct amount of my lump charcoal to produce the correct length of cooking time, this time I was at the bottom of the bag of the lump charcoal I purchased so found myself with a lot of very small pieces so I filled the charcoal ring about ¾ full. As usual I fired my WSM using the ‘Minion Method’. Keeping all my vents open I quickly hit 250 degrees at my top smoke vent and quickly closed all of my bottom vents and waited for the temperature to level out. 15 minutes later I was ready to throw my ribs on the cooker.
The weather here in Greenville, SC this past Sunday was in the mid to upper 60’s and mostly sunny with only a hit at a breeze and it was time to BBQ. In the past I have used a probe thermometer to monitor the condition of what I was cooking but this time I decided to follow the sage wisdom found on the Virtual Weber Bullet website and I settled in to BBQ. After the first hour pasted I went out and gave the ribs a very light misting with my apple juice and brandy mixture and quickly buttoned everything back up to keep on smoking. I repeated this for the 2nd hour and on the 3rd hour I rotated the ribs 180 degrees and then misted them. Hour four pasted with another misting of the ribs and at hour 5 I applied my sauce.
I noticed shortly after the 5th hour that I was slowly losing my heat. Using my patented pending “stick from a tree in my backyard” I shifted the coals around which was just what I needed to get the last little bit of time from my charcoal. At the 6th hour I removed my ribs from the WSM and took them inside and performed the ‘Tear Test’ mentioned on the BRITU page and called them cooked. Now for the hard part, letting them rest for 10 minutes. Once the ribs reseted for a few minutes I cut and plated them and my wife made an Asian Cole Slaw and Sauteed Spinach with garlic, dinner is served.
I am so pleased by how this batch of ribs turned out I might just try this recipe again next weekend just to make certain that I can repeat my success.
Lessons Learned:
1) I need to trim a little more of the fat off of the ribs before cooking them next time as I had a little more fat than I liked.
2) I found that the sauce from the BRITU page was a little sweeter than what I would normally make so I think that I will try a different base next time.
I have a few pictures on my website at the link below.
http://www.rebelhawk.com/bbqattempt%23x
This past weekend I decided to smoke some more ribs but this time I used the BRITU receipt from The Virtual Weber Bullet website. The only changes I made to the BRITU recipe was I doubled the granulated garlic and dropped the onion power. I also mixed up some apple juice and brandy into my trusty spray bottle to sprits the ribs during the cooking process. Finally to finish off this BBQing attempt I added some Bullet Bourbon and a little cayenne pepper to the finishing sauce I made from the recipe on the BRITU page linked above.
I am still trying to find the correct amount of my lump charcoal to produce the correct length of cooking time, this time I was at the bottom of the bag of the lump charcoal I purchased so found myself with a lot of very small pieces so I filled the charcoal ring about ¾ full. As usual I fired my WSM using the ‘Minion Method’. Keeping all my vents open I quickly hit 250 degrees at my top smoke vent and quickly closed all of my bottom vents and waited for the temperature to level out. 15 minutes later I was ready to throw my ribs on the cooker.
The weather here in Greenville, SC this past Sunday was in the mid to upper 60’s and mostly sunny with only a hit at a breeze and it was time to BBQ. In the past I have used a probe thermometer to monitor the condition of what I was cooking but this time I decided to follow the sage wisdom found on the Virtual Weber Bullet website and I settled in to BBQ. After the first hour pasted I went out and gave the ribs a very light misting with my apple juice and brandy mixture and quickly buttoned everything back up to keep on smoking. I repeated this for the 2nd hour and on the 3rd hour I rotated the ribs 180 degrees and then misted them. Hour four pasted with another misting of the ribs and at hour 5 I applied my sauce.
I noticed shortly after the 5th hour that I was slowly losing my heat. Using my patented pending “stick from a tree in my backyard” I shifted the coals around which was just what I needed to get the last little bit of time from my charcoal. At the 6th hour I removed my ribs from the WSM and took them inside and performed the ‘Tear Test’ mentioned on the BRITU page and called them cooked. Now for the hard part, letting them rest for 10 minutes. Once the ribs reseted for a few minutes I cut and plated them and my wife made an Asian Cole Slaw and Sauteed Spinach with garlic, dinner is served.
I am so pleased by how this batch of ribs turned out I might just try this recipe again next weekend just to make certain that I can repeat my success.
Lessons Learned:
1) I need to trim a little more of the fat off of the ribs before cooking them next time as I had a little more fat than I liked.
2) I found that the sauce from the BRITU page was a little sweeter than what I would normally make so I think that I will try a different base next time.
