Baby Back Epic Failure


 
Paul Kastner

Paul Kastner

TVWBB Hall of Fame
Maury the wonder dog was betting on me to deliver.
EpicFailure003_zpsc3524e0b.jpg


Harry Soo I am so ready to get it on!
EpicFailure010_zpsdd23ba5e.jpg


Prepped ready to go. Please note St. Francis did not do a good job of protecting this cook.
EpicFailure018_zps8e489a6c.jpg


Can it get any better than this charcoal? Yes I still have some.
EpicFailure016_zpsc9df2a11.jpg


Some people have a beer. Me I have this.
EpicFailure015_zpsb1aabddb.jpg


On the WSM 22.5 I am so pumped.
EpicFailure019_zps0f26b451.jpg


Oops that is not a WSM 22.5 what happened? My temps never got to 200. So on the Weber Summit
EpicFailure020_zps0bb14033.jpg


Saucing
EpicFailure023_zps543abdc3.jpg


Ready for slicing
EpicFailure024_zpsea91f9cd.jpg


No not rare over done. DARN IT!
EpicFailure026_zps48761d57.jpg




Thanks for looking and sharing my tale of my epic failure.
 
Paul, how long were they on the WSM at 200 (OR near 200)?
i'm a bit confused.... they LOOK good....

by the way, looks like you have stainless grates for your gasser, i like! if i USED my gasser, i'd get'um 2
 
Jim Lampe said:
Paul, how long were they on the WSM at 200 (OR near 200)?
i'm a bit confused.... they LOOK good....

by the way, looks like you have stainless grates for your gasser, i like! if i USED my gasser, i'd get'um 2
Click to expand...

they were on for over 3 hours and it never came up to temp. So I pulled them and had them on the gasser for over 2 hours which was my mistake.

The Weber Summit comes with stainless steel.
 
yeah, lookin' good to me too Paul...
i ran my 22" WSM with spares when i 1st got it (used) and the thing would not hit 200 if i torched the damthing...
butt i had time... so i left it alone about 2 hours to make itself "useable".
about 45 minutes later, for some UNKNOWN reason, it spiked to 335ºF and i had to shut down the bottom vents!
now get this, that SAME THING happened two other times. Hasn't since.
I REALLY thought it was some bad liquor, you know, the kind Jimmy Stewart drank in It's A Wonderfu... well....
anyway.....
 
Paul it looks like they were about 1/2 way done when you pulled them off the WSM. Maybe an hour on the gasser they wouldn't have
been overdone. They do look good as they are. A little BBQ sauce and that will take care of the dryness.
 
I think you did your besto save it but what I want to know is where in Missouri is Manchester? You've got freakin green grass!
 
They sliced nice and aren't falling off the bone so from looking at the pic I would say they were under cooked. I've never been able to slice over cooked ribs that would come out looking like that. What was the texture/tug like?
 
Bob Sample said:
They sliced nice and aren't falling off the bone so from looking at the pic I would say they were under cooked. I've never been able to slice over cooked ribs that would come out looking like that. What was the texture/tug like?
Click to expand...

Dry as a bone. And would not slice more like shred.
 
Rolf Jacobsen said:
Paul I "believe" you've been at this BBQ thing a while. What do you think happened with the smoker?
Click to expand...


I just don't know I had wide open vents I had good color on the charcoal. The temp just kept hanging at 195. I checked on it often. But did not stare at the temp as a watched pot never boils.
 
Looks like a success to me!! Man I could use them ribs...cigar...ya give me a beer too!

Sorry looks good to me!
 
Jim Lampe said:
i ran my 22" WSM with spares when i 1st got it (used) and the thing would not hit 200 if i torched the damthing...
butt i had time... so i left it alone about 2 hours to make itself "useable".
about 45 minutes later, for some UNKNOWN reason, it spiked to 335ºF and i had to shut down the bottom vents!
now get this, that SAME THING happened two other times. Hasn't since.
Click to expand...
Hmmm...what're the odds that a pair of WSMs came from the factory with thermometers that needed to "burn in" before working? It almost sounds like they needed to get hot enough for something to loosen up internally.

Maybe it's worth polling all 22" WSM owners?
 
You must log in or register to reply here.

 

Back
Top