Jake Wilson
TVWBB Fan
Hello Borg, Jake here...It's been a while since I last logged in to swap tires and kick lies which you=
I've done the 321 Method so many times, and have enjoyed them but we were in Wal-mart the other day and found a few back rib racks and decided to get them, despite them being the pre-infused variety, with around 8% IIRC. I also bought a packer brisket with a use by date of 7/8/15?
So I had no idea how I was going to smoke the ribs, until I looked on Chris's site and started reading BRITU. I must have re-read that article 6 times and although I had most of the rub ingredients on hand, I needed Accent plus I didn't have the right smoke wood, so that meant a trip to the grocery. First grocer didn't have the smoke wood so onto the 2nd which did.
BTW, I just bought $400 worth of oak firewood (1/2 of it is still in my trailer) and not one stick of white oak...it's all live (red) oak
[/url]WP_20150621_004.jpg by Jake Wilson, on Flickr[/IMG]
Before we left to go shopping, I took both cryovac rib packets out to get warm. Oh!, and the night before I made up the rub, sans Accent, including spreading the brown sugar out on a sheet to dry
So I started the fire using two chimneys, both lit, but never had this happen
[/url]My Weber Charcoal Chimeny is on Fire! by Jake Wilson, on Flickr[/IMG]
I lit both the Weber chimenys in my performer, which I've done plenty of times before, with extinguished coal next to the chimneys...guess it was hot outside, as the unlit coals caught on fire too?=
here's the smoke wood I used...2 chunks of cherry (on the left) and 4 chunks white oak on the right
[/url]Smoke Wood for BRITU by Jake Wilson, on Flickr[/IMG]
warming up in the pit-
[/url]Readying my pit for BRITU by Jake Wilson, on Flickr[/IMG]
I did this cook in an 18.5 WSM BTW....two lit chimneys and about 3 lbs. of used/extinguished charcoal underneath the lit
the racks cut in half after I dusted them w/the rub
[/url]Bought a few slabs of back ribs by Jake Wilson, on Flickr[/IMG]
FWIW, I never got around to adding the Accent to my rub before dusting so I just lightly applied the Accent afterwards, and I do mean lightly...a little goes a long way IMO, as I'm not a huge fan of MSG yet I was wanting to follow this recipe
The ribs went into a rack and I think this is the Brinkman rack designed to fit into a 14.5 WSM, and I'll say this, this rack is tight for 4 lb. baby backs. Before I forget, these ribs at this point went for 3 hours at around 225 degrees f. I took the ribs out to move them for even smoking
[/url]3 hours in by Jake Wilson, on Flickr[/IMG]
and here they are 5 + hours altogether
[/url]Doing the Tear Test +, checking meat temp by Jake Wilson, on Flickr[/IMG]
No plating pics...I finished these up after midnight...wifey had already gone to bed. I cut them up w/o saucing them to cool then I stuck them into two gallon baggies for the fridge
We ate some yesterday. although I would consider them tasting good. they would have been tons better had I sauced them right after they came out of the pit. I ate some of the burnt ends along with the house pup, and yes they had a salty tang Chris said they would before saucing. I am looking forward to trying these again, but I'll start the pit earlier, and have everything at hand so I don't have to make a run, right before the cook should start
I've done the 321 Method so many times, and have enjoyed them but we were in Wal-mart the other day and found a few back rib racks and decided to get them, despite them being the pre-infused variety, with around 8% IIRC. I also bought a packer brisket with a use by date of 7/8/15?So I had no idea how I was going to smoke the ribs, until I looked on Chris's site and started reading BRITU. I must have re-read that article 6 times and although I had most of the rub ingredients on hand, I needed Accent plus I didn't have the right smoke wood, so that meant a trip to the grocery. First grocer didn't have the smoke wood so onto the 2nd which did.
BTW, I just bought $400 worth of oak firewood (1/2 of it is still in my trailer) and not one stick of white oak...it's all live (red) oak
Before we left to go shopping, I took both cryovac rib packets out to get warm. Oh!, and the night before I made up the rub, sans Accent, including spreading the brown sugar out on a sheet to dry
So I started the fire using two chimneys, both lit, but never had this happen
I lit both the Weber chimenys in my performer, which I've done plenty of times before, with extinguished coal next to the chimneys...guess it was hot outside, as the unlit coals caught on fire too?=
here's the smoke wood I used...2 chunks of cherry (on the left) and 4 chunks white oak on the right
warming up in the pit-
I did this cook in an 18.5 WSM BTW....two lit chimneys and about 3 lbs. of used/extinguished charcoal underneath the lit
the racks cut in half after I dusted them w/the rub
FWIW, I never got around to adding the Accent to my rub before dusting so I just lightly applied the Accent afterwards, and I do mean lightly...a little goes a long way IMO, as I'm not a huge fan of MSG yet I was wanting to follow this recipe
The ribs went into a rack and I think this is the Brinkman rack designed to fit into a 14.5 WSM, and I'll say this, this rack is tight for 4 lb. baby backs. Before I forget, these ribs at this point went for 3 hours at around 225 degrees f. I took the ribs out to move them for even smoking
and here they are 5 + hours altogether
No plating pics...I finished these up after midnight...wifey had already gone to bed. I cut them up w/o saucing them to cool then I stuck them into two gallon baggies for the fridge
We ate some yesterday. although I would consider them tasting good. they would have been tons better had I sauced them right after they came out of the pit. I ate some of the burnt ends along with the house pup, and yes they had a salty tang Chris said they would before saucing. I am looking forward to trying these again, but I'll start the pit earlier, and have everything at hand so I don't have to make a run, right before the cook should start
