Baby Back Ribs and a Butt


 
R

RyanP

New member
I started BBQ'ing less than a year ago when I got my WSM 22.5, and this is my first time sharing! I was going to cook on Memorial Day weekend, but ended up working the weekend so I had to postpone until Wednesday. Fired up the smoker around midnight Tuesday and the butt was done about 12 hours later at noon Wednesday. Threw some baby backs on at 1PM and about the time I was ready to pull the ribs off to wrap them in foil, a storm with heavy rain rolled through. Had to construct a make-shift tent to keep the smoker dry. Luckily everything turned out great and had a good time.



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Neither snow nor rain nor heat nor gloom of night stays these Pitmasters from the swift completion of their appointed round. Great lookin cook!
 
Nicely done!
A Pitmaster in < than a year!
Might have to call you th John Force of the of the Pitts :wsm:
 
Great looking pork and ribs! Been so long since I’ve seen rain I forgot what it looks like, haven't seen any here in over a year.
 
I will take a picture of them sliced next time. They started going fast as soon as I sliced them up!

The ribs were firm enough to hold their form during slicing, but pulled clean from the bone with a pull from the teeth. I was satisfied with the result! A few of my previous attempts with foiling produced some overcooked ribs, but my last couple tries have been much better.
 
At what point and/or how long did you foil the ribs? What was your method I guess I am asking?

My first smoke on the 18.5 was last weekend. The ribs had a fantastic taste and the right amount of smoke, but did not pull from the bone. We still ate them up but prefer them to pull easily from the bone. They might have been slightly overdone. I planned on foiling the next time but appreciate your thoughts or anyone else who wants to chime in.
 
Michael Miller said:
At what point and/or how long did you foil the ribs? What was your method I guess I am asking?

My first smoke on the 18.5 was last weekend. The ribs had a fantastic taste and the right amount of smoke, but did not pull from the bone. We still ate them up but prefer them to pull easily from the bone. They might have been slightly overdone. I planned on foiling the next time but appreciate your thoughts or anyone else who wants to chime in.
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On this cook, I did three racks of baby backs that were right around 2.7 lbs each. The average temp throughout the whole cook was 253 degrees. They cooked for three hours before foiling to get the color I wanted, which is a little longer than I have had to go on previous cooks. I am guessing the rain had something to do with it. I foiled them for 1 hour and 25 minutes, then took them out of the foil to apply sauce and threw them back on without foil for about 30 minutes. Total cook time about 5 hours.
 
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