For Christmas I received my WSM 22 and I LOVE it! One of the first cooks I did was a rib cook and on my off-set I did the 3-2-1 method. I could only take it to the 3-2 and they were already way too over done (I picked them up and they just slid off the bone). How should I adjust for cooking on the WSM? 2-2-1? 2-1-1? Any help would be greatly appreciated. Thanks all.
Baby Backs on the WSM
- Thread starter E Mann
- Start date
Clark Deutscher
TVWBB All-Star
It really depends on a lot of different things unfortunately! It will depend heavily on the size of the racks, the temp you want to cook at, how stable you keep the temps, the amount of liquid you foil with....
Cooking by time usually won't work too well. Just make sure to check them once they are in the foil. I usually start checking after 45 minutes (30 minutes if I'm cooking around 350). If I'm cooking at 200 it usually takes a couple hours in foil for my regular racks which are about 2.5 pounds.
I hope this makes a little sense at least!
Clark
Cooking by time usually won't work too well. Just make sure to check them once they are in the foil. I usually start checking after 45 minutes (30 minutes if I'm cooking around 350). If I'm cooking at 200 it usually takes a couple hours in foil for my regular racks which are about 2.5 pounds.
I hope this makes a little sense at least!
Clark
RichPB (richlife)
TVWBB Wizard
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Luis L.:
3-2-1 is a general rule for Spares, sometimes even that can be a bit much.
2-2-1 is the consensus for BB's.
Personally, if I foil, I don't do it for more than an hour. And I always do it after the ribs have a nice color and texture first. </div></BLOCKQUOTE>
That sounds about right to me also. BBs just don't have as much bulk.
Rich
3-2-1 is a general rule for Spares, sometimes even that can be a bit much.
2-2-1 is the consensus for BB's.
Personally, if I foil, I don't do it for more than an hour. And I always do it after the ribs have a nice color and texture first. </div></BLOCKQUOTE>
That sounds about right to me also. BBs just don't have as much bulk.
Rich
Charles Howse
TVWBB Wizard
On my 18" WSM, I cook Baby Backs exclusively. I cook at 275°, no foil, pull when they pass the tear test.
Always works perfect unless I fall asleep or something.
Always works perfect unless I fall asleep or something.
RichPB (richlife)
TVWBB Wizard
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by RichPB (richlife):
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Luis L.:
3-2-1 is a general rule for Spares, sometimes even that can be a bit much.
2-2-1 is the consensus for BB's.
Personally, if I foil, I don't do it for more than an hour. And I always do it after the ribs have a nice color and texture first. </div></BLOCKQUOTE>
That sounds about right to me also. BBs just don't have as much bulk.
Rich </div></BLOCKQUOTE>
Found this with a simple search:
http://en.wikipedia.org/wiki/Pork_ribs
Rich
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Luis L.:
3-2-1 is a general rule for Spares, sometimes even that can be a bit much.
2-2-1 is the consensus for BB's.
Personally, if I foil, I don't do it for more than an hour. And I always do it after the ribs have a nice color and texture first. </div></BLOCKQUOTE>
That sounds about right to me also. BBs just don't have as much bulk.
Rich </div></BLOCKQUOTE>
Found this with a simple search:
http://en.wikipedia.org/wiki/Pork_ribs
Rich