Best way to cook ribs in a WSM, Minion or Standard Method?


 
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Larry B

TVWBB Member
Hi everyone,

I am cooking 4 Baby Backs, what does everyone think? should I use the Minion Method and put the BB's on immeadiatly or should I use the Standard method and wait for the grill to come down to 225-250? I will be using the 3-1-1 formula.

Thanks in advance,

Larry B
 
Yes I would go with MM as well. That's how I do most all of my cooks now on the WSM. Even if I am using it as a "grill"

In fact what I like to do at times (I use lump as the main fuel) is take the chimney and set it in the center of the grate. Stack the lump or unlit briquettes around it. As you lift the chimney out you will be left with a nice little donut hole. I throw the lit charcoal there. Otherwise I will just load the grate with the unlit and dump the lit on top.
 
MINION!
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Windy City Smokers
 
Either way should work fine. I like the MM because it is simple and low and slow is fine.

Standard is fine to they just cook a little quicker and taste just as good.

You can use more coals to MM at the start to get the temp up quicker.
 
Hello everyone,

Thanks for all the infomation. I will probably go with the Minion Method,just to make it easy.

Best regards,


Larry B
 
Did you read the BRITU recipe?

This recipe uses the standard method. My only mod to the recipe is to not fill with as much charcoal. Takes too long to get down to temp and I always have too much charcoal left over by the time the ribs are ready. The method has never failed me (the minion method for other cooks has also never failed me). To me the biggest difference between the two cooks isn't about how long the coals will last, but more about controlling the amount of smoke.

The MM produces more smoke because you don't burn the smoke wood down to gray before putting the ribs on.

Your best choice is to pick one method( by coin flip if necessary) and then try the other method the next week - say the next week. And pick the one the works best for you.

EAA
 
I did a BRITU cook today using the standard method, and had no problems. It went just as the recipe on this site said it would.

However, I'm sure the Minion method would work fine, too.

Depends on how much of a hurry you're in, I suppose.
 
Thanks for all the great input everyone, I think the best way to do this is to do them both ways and see which one we like better!!

Best Regards,

Larry B
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry B:
Hi everyone,

I am cooking 4 Baby Backs, what does everyone think? should I use the Minion Method and put the BB's on immeadiatly or should I use the Standard method and wait for the grill to come down to 225-250? I will be using the 3-1-1 formula.

Thanks in advance,

Larry B </div></BLOCKQUOTE>

I'd go with the MM. Takes less time than having to wait for the temps to come down.

On another note that you may want to consider, I have more luck using the 3 hours at 225, then foil & bump up to 275 for 1 more hour. I find that cooks the ribs perfectly. I have had experiences with 3-2-1 where the meat would not retract from the bone. Just my .02
 
did the standard method yesterday and had no issues keeping the temp at 250 in the top of the dome. cooking time was around 4 3/4 hours. I have yet to try the MM. I guess I should to get a comparison.
 
Try it and see what you think. It's not really a question of stabiity, per se, it's more a question of time and ease. In many cases it's simply easier and quicker to catch temps on the way up than to wait for them to come down.

I cook babybacks at 325--but I still Minion the start.
 
Thanks again for all the input.

I agree with you all, it is much easier to catch the teps on the way up.

best regards,

Larry B
 
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