Buying Advice


 
Ribs can dry out. The reason most folks wrap them in foil is two prong. 1, so they're not too smokey & 2, so they don't dry out. I mop mine after two hours, sauce/wrap for the last hour. Check the recipes on the main page:

http://www.virtualweberbullet.com/rib3.html

PS, I don't use baby rays anymore since their main ingredient is high frutrose corn syrup. Stubb's & Weber use sugar and you should be able to pic up their sauces at any grocery store.
 
Jon M said:
Ribs can dry out. The reason most folks wrap them in foil is two prong. 1, so they're not too smokey & 2, so they don't dry out. I mop mine after two hours, sauce/wrap for the last hour. Check the recipes on the main page:

http://www.virtualweberbullet.com/rib3.html

PS, I don't use baby rays anymore since their main ingredient is high frutrose corn syrup. Stubb's & Weber use sugar and you should be able to pic up their sauces at any grocery store.
Click to expand...

Thanks. So you only cook your ribs 3 hours? I cooked mine for 5.5 hrs and was concerned that I might have not cooked them long enough. And, even though I never covered them, I was very satisfied with how they turned out. Only complaint I got from my family was "too spicy". They were too spicy for most people. I like spicy food. So, I actually enjoyed them.

I guess when you contrast your method to how I did mine, it points out the amount of tolerance in getting good results. It's like you can do it all wrong, and still come out good.
 
No, I do them for 4.5-5 hrs. I just sauce mine and wrap them for the last hour or two. They're uncovered for 3-4 hours. During the uncovered time I'll mop them once or twice to keep them moist.
 
What an adventure of a post, I'm not sure how I missed this one... don't worry, I won't tell you to get a chimney starter :P.

In regard to babyback or loin back ribs, I've been using a modified 3-2-1 approach. I run the WSM @275 let them cook for 3hours then wrap in foil with honey, brown sugar and apple juice for an hour then start checking them for tenderness with a toothpick. Usually an hour is enough but whenever they're tender I pull from the foil sauce and hit with some high heat to caramelize the sugars in the sauce.

The ribs if done this way have ruined restaurant ribs for my family. They don't want to go to a bbq or rib joint anymore, they come to my house.

Good luck and enjoy that new wsm. I know I have!
 
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I have a chimney starter. It's just not my favorite thing because of the newspaper ash and the initial smoke. I'm using it now though. I'm experimenting today for my second cook. The ribs came out fine, btw. They were just a little over seasoned. Anyway, today I am going to cook a whole chicken first and then some fish. I saw a recipe here where a poster wove cod and salmon strips and seasoned with dill. It looked awesome and I couldn't wait to try it. But, I'm using steelhead in place of salmon.

I'm not going to use the minion method this time. And, I'm going to get my fire hotter. I wil put water in the pan as a buffer. I might add one apple wood chunk. i haven't decided. I kinda just want to see how it cooks compared to my beer can chicken on the kettle. That's the plan. We'll just see how it goes.
 
Hi Darren

Thoroughly agree with the newspaper ash issue. We have gotten away from that years ago. Now use just a propane torch to light the chimney from the bottom. Others have used those Weber Starter cubes with good success.

While the Minion method is generally thought of when talking about long, low temperature cooks, his method is really not about temperature. His method can be used for almost any cooking temperature. The two variables which determine temperature are the amount of lit coals and the amount of air available to those coals. Jim's method is about having the ability to maintain that temperature for a longer time then if you just dumped only lit coals into an empty charcoal ring.
 
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