BRITU RIB QUESTION


 

Jeff Brinkley

New member
Hi all,

I have been perfecting the BRITU ribs (following Chis's excellent video / directions) and thus far I have only been using 3 slabs from Sams Club. The 3 slabs have been almost exactly six pounds total each time I have smoked them, and my cook time has been between 3:45 - 4:00hrs every time! Got it down like clockwork. They come out perfect.

My question is, I am having several more friends over than normal, so since I will be doubling the recipe i.e. I will be smoking a total of six slabs (so I'll be using the bottom grate - which I have never done before), and doubling the amount of ribs (now 12 pounds total), how will it affect the cook time? Any one have any advice or experience with this? And last thing, should I put the biggest slabs on the bottom grate or the top? THANKS!!
 
The biggest effect will be on the come up to temp time. Once the WSM gets to temp, it should run like all your other rib cooks. If you use water in the pan, then the lower grate will run cooler than the top. So put the larger ones on the top rack if using water. I did 6 racks of BB's this past week all on the top grate using a rib rack, and the cook went off without a hitch. Even in the pouring rain I had to deal with all day. HTH
 
I was just looking at your pictures from your post (on another thread). I agree with Jason - I like your rib rack, it looks nice and sturdy. I don't have rib rack yet. But since I am only doing six slabs, you think I should roll all six up and try to squeeze them on the top rack or definitely stick with the divde and conquer method - do the largest 3 on top and the smaller 3 on bottom?

Also, you say the come up to temp time may take a while longer... I know so many factors effect things (i.e. weather, temp outside etc) would you think instead of 4 hours total I'd be better to plan on taking a total of 5 hours? Or just keep checking the "tear test" every 20 minutes after 4 hours?
 
I guess I could really open up the bottom vents to get the initial temp to where it needs to be quicker (instead of leaveing all the bottom vents closed like I normally do).
 
Jeff, The come up to temp is the WSM coming up to temp. Sorry I should have made that more clear, my bad. It's just with the 3 extra racks, that's more cold mass than what you normally cook with. So if you Minion the start and your WSM usually takes X amount of min to come up to say 225, it will take a little longer with the xtra cold meat mass in there. You can always add a few more lit than what you normally do to compenstae for this. And yes I would figure instead of your normal 4 hrs maybe 4.5 hrs up to 5hrs on this cook. But it might just finish in the same time also. I always figure a little longer when doing alot of meat.
If you have nothing going on the lower rack do 3 & 3. Do you use water in the pan, a clay saucer, sand or just a empty pan?
That rib rack is very sturdy, made out of stainless steel. He makes a better design now for either spares or BB's. Mine is an old one and really just for spares. I did a mod to it and now it holds BB's as well. They are not cheap though. I paid $30.00 for it about 5 years ago. But it will last a lifetime.
 
I use water in the pan. And tomorrow I'll plan for some extra time... if they get done early I can just pull em off and put in tinfoil and throw them in the bottom of a cooler, then cover with towels. That should hold them for an hour if we are waiting on all the sides to finish.

Thoughts?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Brinkley:
I use water in the pan. And tomorrow I'll plan for some extra time... if they get done early I can just pull em off and put in tinfoil and throw them in the bottom of a cooler, then cover with towels. That should hold them for an hour if we are waiting on all the sides to finish.

Thoughts? </div></BLOCKQUOTE>
Perfect, I find ribs hold well like you plan on doing if they finish early. Good luck with your cook. Post some pics for us to drool over.
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