Big plan for a newbie

[Steve Mac]

New owner of a WSM 22"
Used the basic bbq chicken instructions on Thursday with great results. Have some baby back ribs ordered from my butcher to smoke on Sunday. Want to do sausages as well which I believe will take about an hour. And maybe some chicken wings too. Going ot use either oak or pork blend for the lot*.

Question is - there is no issue with a) doing the ribs on low grill right? And b) adding more meat later in the cook?

I'll put an ambient probe on the middle tray to monitor temp - aiming for 240-250F right through the smoke.

My plan is:
1. Minion method for lighting
2. Stick on the ribs on the lower grill. Estimate about 4.5 to 5 hours. Monitoring temp on lower grill with a probe. Keep top grill in the kitchen for later.
3. Marinade the wings - using this recipe: https://www.smoking-meat.com/october-8-2015-smoked-chicken-wings - for 3 hours ish.
4. Arrange the wings and sausages on the top grill. With 1.5 hours to go put the grill on the smoker so lid is only off for a minute.
5. Monitor ribs. When done to temp (this is the tricky part) open smoker, remove top grill, remove bottom grill, replace top grill and lid. Wrap ribs in foil and place in warm oven.
5a. Sausages will probably be done after 1 hour and ribs may be done at same time so remove both. Sausages as starters and ribs kept warm while wings finish.

Is this the right way to do all this? I know as a beginner I'm reaching for the stars a bit but it all seems doable. What are the gotchas that I've missed? I think the timings are right as I've read that the bottom grill temp is lower that the top grill.

I will stick a probe in one of the ribs and leave it there so I will know when they are done - This is a learning curve anyway so if it goes wrong I'll just take notes and learn from it.

*BBQ supplies are very limited here right now - because of Brexit or the pandemic I don't know but the shelves are empty. I did get Weber apple chips and pork blend chips but can't find chunks anywhere. Local fuel merchant sells oak so if I get up to him in the morning I'll buy a bag or two and chop them to chunks myself. Otherwise I'll use the pork blend for the lot. I soak the chips and put them in foil which I stab liberally on top. Worked fine for the chicken anyway.

 

[John K BBQ]

Your plan looks complete. Do a little little internet research on cooking on that lower grate. I don't use my lower grate very often but if memory serves it tends to run a little cooler because the water pan deflects the heat and creates a bit of a cool spot on that second grate. The good news is that the lower heat on the bottom grill won't matter that much since you're planning to take the ribs off an foil them and put them in the oven. Foil wrap them tightly but put about 3 tablespoons of beer, or apple juice in the foil before you seal it up to make sure the ribs stay moist and get tender during that part of the cook.

If you're planning to do loin back ribs which "Baby Back Maniac" of youtube fame is showing on the left, they will cook faster regardless of method as opposed to the spare ribs shown on the right. Loin back ribs generally take about 4 to 5 hours total, (2.5 hours in the smoker, 2 hours in the the foil) spare ribs usually take about 6 or more. (3.5 to 4 hours in the smoker, 2.5 to 2 hours in the foil). Generally speaking meat only takes on smoke flavor for the first 3 hours it's on the smoker. After that, you need more heat to finish, but it doesn't matter if it's coming from an oven or not.

There is also such thing as "setting the bark" where you do a "scratch test" on the meat before you foil it to make sure the seasoning has formed a crust before you wrap in foil. If the crust moves when you try to scratch it, then you should leave it on the smoker. If you foil before the bark is set, the bark will just steam off in the foil and your wife, guests, and dogs and cats will be less impressed with your BBQ. If a light scratching doesn't deform the crust, it is set, and when you foil it, it should stay in place, and help create a more delicious piece of meat, thereby pleasing the wife, guests, wallabies and kangaroos.

Good Luck!

 

[Steve Mac]

Thanks John. Yes I also read that the lower rack runs cooler. I'll leave a probe clipped to the rack to monitor temp where I'm cooking rather than rely on the lid guage. Here's hoping it all goes well.

 

[Michael Richards]

Steve,
This sounds like a great plan! How are you thinking to cook the ribs? Just in the smoker on the rack the whole smoke or are you thinking a smoke for a while, then wrapped in foil, and then sauced to set? I think for this cook and everything you have planned, unwrapped sounds best. If you do, the only thing is I like to have a spraying liquid that I spray on the ribs each hour starting at the second hour on. This keeps them from drying out. I use apple juice and some apple cider vinegar. Then right close to the end of the rib cook either add a touch more rub for dry ribs or sauce and set for wet or sticky and/or sauced ribs.

 

[Steve Mac]

I was thinking in a rack for the whole smoke. Have 4 racks so I'll be cooking them standing on their side in a rib rack. Can't find a spray bottle anywhere so I'll just have to brush them with apple juice instead this time - hopefully that works.

 

[BFletcher]

Congrats on your first results, and good luck on your upcoming cook.

Also remember The Virtual Weber Bullet covers a wealth of informative topics. You will benefit from all of its sections but right now this section may be of interest: https://www.virtualweberbullet.com/operating-tips-modifications/. Under WSM Operating Tips you might read sections such as Measuring Temperature in The Weber Bullet, Temperature Control Problems..., WSM Temperature Tests, Avoid The Weber Smoker "Burn Zone".

 

[Steve Mac]

Just had a temp control problem actually. Temp was staying way too low - around 194. Opened vents fully no change. Stuck another probe in the grommit - registering 240! So I thought I had a faulty probe. Opened the lid and straight away saw that I'd stuck the end of the first probe into the meat - doh!

Fixed that and readjusted vents - now staying around 240. Perfect. 1.5hours into the smoke and looks like temp was right all along so still on track for the 5 hours smoke.

 

[John K BBQ]

Post a few pictures of your cook if you have time. I usually try to snap a few pics while I'm cooking and post the next day or whenever I get around to it. I wonder if authentic Irish bbq looks the same as authentic USA bbq?

 

[Steve Mac]

Definitely authentic Irish weather anyway.

 

[Steve Mac]

Well the food went down a treat. Ribs and wings were delicious. DIdn't do the sausages in the end - the ribs and wings were enough. 5 hours for the ribs, 1.5 for the wings. I did run out of fuel due to my earlier mistake with the temp probe resulting in me opening vents to increase heat so lit some lumpwood in the chimney starter and threw it in for the last hour. Wood was oak for the main smoke but added some apple wood chips at the same time as the chicken went on - gave a nice sweetness to the overall flavour.

Definitely winning the wife over on my new toy.

 

[Michael Richards]

Great cook, keep then cooking!!!

 

[Joe Anshien]

Well the food went down a treat. Ribs and wings were delicious. DIdn't do the sausages in the end - the ribs and wings were enough. 5 hours for the ribs, 1.5 for the wings. I did run out of fuel due to my earlier mistake with the temp probe resulting in me opening vents to increase heat so lit some lumpwood in the chimney starter and threw it in for the last hour. Wood was oak for the main smoke but added some apple wood chips at the same time as the chicken went on - gave a nice sweetness to the overall flavour.

Definitely winning the wife over on my new toy.

It is not a toy. It is an essential cooking appliance. My wife has warmed up nicely to my hobby as we get to travel to pick up grills, make a little money, keeps me busy, and she gets to eat the benefits.