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Guest
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View this attempt with pictures at the link below.
www.rebelhawk.com
This week I attempted 4 racks of baby back ribs on my recently purchased and much adored WSM. I am going to attempt to replicate my success last week with the BRITU recipe, with my minor modifications of course, and my very own South Carolina BBQ sauce that I have been tinkering around with for a few years now. As always I started off with a visit to my local Fresh Market to pickup my lovingly selected racks of baby back ribs and picked up a few of the missing spices that I needed and set off to start the process.
I wanted to start my SC BBQ sauce the night before but as in life something came up and I was unable to get that started the night before so I got that ready early on Sunday morning so I could let it sit and mature throughout the day. I began at 11AM getting my dry rub together which I dusted onto all four racks of my ribs. Once they were ready to go I left them out to rise to room temperature and got started with my WSM. Of course I used the ‘Minion Method’ to get things going. Rather than using a half ring of lump charcoal I thought I would go ahead and fill it up the entire way because the thought crossed my mind to do some Smores that night and I wanted to have some hot coals for marshmallow melting. After getting things going I asked if my wife would mind stopping by the store and picking up a few needed supplies for the evening which she agreed to but when she returned she somehow forgot to pick up any of the sugary goodness that I requested. =(
When my top vent hit 250 degrees I closed all of my bottom vents 100% put two racks of ribs on the bottom grate and two on the top and settled in to BBQ. As I did with the last attempt I gave a light misting of apple juice and brandy to the ribs each hour, however this caused a small problem I didn’t think about. Each time I went to spray the ribs I placed on the bottom grate I had to take the top rack off and set them aside and spray the bottom and then replace the top grate and then the cover. This let in a lot of air and my cooking temps slowly climbed over the first four hours to 325 degrees. After the fourth hour I topped the water pan off with cold water and let things ride for an hour and a half before opening things back up and saucing my ribs. This did bring the cooking temp down to my desired 225 degrees for the last of the time on the smoker.
After the sixth hour I removed the ribs from the smoker and brought them inside to rest for the required 15 minutes. At my request my wife once again made her Asian Cole Slaw from last week (I want her to practice a few of her signature dishes as well). Once the ribs rested for a bit I cut them up and dinner was severed. Due to the increased temps that the ribs were forced to endure as expected they were a little on the dry side but I am once again floored by how good they came out. We had a couple of dinner guests that night and it was unanimous that my SC BBQ sauce was the better of the two sauces (maybe they were just being kind but I did agree).
Next week we are hosting a UFC party so I will be moving my weekly smoking attempts from Sunday to Saturday and will be running both my WSM and my Weber Silver B for some Chicken Breast we are going to serve to everyone. So until next week keep on smoking!
Lessons learned:
1) It takes too much time to open up the WSM and spray anything onto items on the bottom rack.
2) This time I trimmed most of the fat off of the ribs and they were more texturally pleasing to the mouth.
3) I need to use a sauce brush for my SC BBQ sauce rather than just trying to brush it on as it is a little thin.
www.rebelhawk.com
This week I attempted 4 racks of baby back ribs on my recently purchased and much adored WSM. I am going to attempt to replicate my success last week with the BRITU recipe, with my minor modifications of course, and my very own South Carolina BBQ sauce that I have been tinkering around with for a few years now. As always I started off with a visit to my local Fresh Market to pickup my lovingly selected racks of baby back ribs and picked up a few of the missing spices that I needed and set off to start the process.
I wanted to start my SC BBQ sauce the night before but as in life something came up and I was unable to get that started the night before so I got that ready early on Sunday morning so I could let it sit and mature throughout the day. I began at 11AM getting my dry rub together which I dusted onto all four racks of my ribs. Once they were ready to go I left them out to rise to room temperature and got started with my WSM. Of course I used the ‘Minion Method’ to get things going. Rather than using a half ring of lump charcoal I thought I would go ahead and fill it up the entire way because the thought crossed my mind to do some Smores that night and I wanted to have some hot coals for marshmallow melting. After getting things going I asked if my wife would mind stopping by the store and picking up a few needed supplies for the evening which she agreed to but when she returned she somehow forgot to pick up any of the sugary goodness that I requested. =(
When my top vent hit 250 degrees I closed all of my bottom vents 100% put two racks of ribs on the bottom grate and two on the top and settled in to BBQ. As I did with the last attempt I gave a light misting of apple juice and brandy to the ribs each hour, however this caused a small problem I didn’t think about. Each time I went to spray the ribs I placed on the bottom grate I had to take the top rack off and set them aside and spray the bottom and then replace the top grate and then the cover. This let in a lot of air and my cooking temps slowly climbed over the first four hours to 325 degrees. After the fourth hour I topped the water pan off with cold water and let things ride for an hour and a half before opening things back up and saucing my ribs. This did bring the cooking temp down to my desired 225 degrees for the last of the time on the smoker.
After the sixth hour I removed the ribs from the smoker and brought them inside to rest for the required 15 minutes. At my request my wife once again made her Asian Cole Slaw from last week (I want her to practice a few of her signature dishes as well). Once the ribs rested for a bit I cut them up and dinner was severed. Due to the increased temps that the ribs were forced to endure as expected they were a little on the dry side but I am once again floored by how good they came out. We had a couple of dinner guests that night and it was unanimous that my SC BBQ sauce was the better of the two sauces (maybe they were just being kind but I did agree).
Next week we are hosting a UFC party so I will be moving my weekly smoking attempts from Sunday to Saturday and will be running both my WSM and my Weber Silver B for some Chicken Breast we are going to serve to everyone. So until next week keep on smoking!
Lessons learned:
1) It takes too much time to open up the WSM and spray anything onto items on the bottom rack.
2) This time I trimmed most of the fat off of the ribs and they were more texturally pleasing to the mouth.
3) I need to use a sauce brush for my SC BBQ sauce rather than just trying to brush it on as it is a little thin.
