BRITU

[Don Hilliard]

Last weekend I did ribs on my new WSM. I had about 8 lbs. of ribs and I used both the upper and lower racks. They were great except it seemed to me that that ribs on the lower rack were moister and more tender. I assume this is partially due to the upper rack self basting the lower rack and the closeness to the water pan to the lower rack. Since I followed the BRITU procedure in the "lets cook" section as closely as I could, I didn't open the cooker until the three hour point. I guess my question is at that point would it do any good to put the ribs from the top rack on the bottom rack and vice versa?
Yours Barbecuely,
Don


[This message has been edited by Don Hilliard (edited 06-01-2001).]

[This message has been edited by Don Hilliard (edited 06-01-2001).]

 

[Jim Minion]

You may want to try the switch at the 4 to 5 hour mark. Give it a try and let us know.
I have never noticed that ribs on a lower rack being more tender and moist but normally I have something else on the lower rack (I have 3 WSM)and would have more than one cooker going.
Interesting observation!
Jim

 

[Chris Allingham]

Sometimes I swap ribs between top and bottom grates at the halfway point, to promote even cooking. I think it may be useful, but it's kind of a pain to do.

Regards,
Chris

 

[Guest]

Why don't you stack the two grates on top of each other at the top of the smoker using empty small cans . I'm about to try that myself.