G
Guest
Guest
Hello!
This is my second cook on the WSM. First was 3 racks of BB cooked via BRITU. Went well! Except for the folks that equate 'super tender' ribs with 'perfect ribs'. Since I'm cooking for lots of those same folks, I'm going to introduce foiling for an hour. Can anybody let me know if they see any pitfalls in my basic procedure below? Please, all pitmasters chime in!
> Rubbed, de-membraned ribs tonite, they will be cooking tomorrow (Sunday)
> Gonna use the Minion method
> Cooking 9 BB racks, each cut in half and smoked on Char-Broil rib racks. Gonna have to use both grates and stack 2 half racks on top of racked ribs.
> Gonna use 6 2" square pieces of apple wood and 4 2" pieces of pecan.
> After 2.5 hours, I'm going to exchange ribs on top rack with lower rack. Flipping each end over end in the process
> Going to attemp to maintain a 225 degree temp monitored at the top grate. Will have temp readings at the bottom grate and at the top vent as well.
> I don't plan on basting.
> After 4 hours I'm going to pull all ribs and wrap each 1/2 rack in foil and return them to their rib racks. No 'steaming liquids' will be applied. Is this ok? Or should I discard the ribracks at this point and stack them? Do I need a steaming liquid?
> After 1 hour in the foil, I'm going to remove all ribs, baste them with a glaze/BBQ sauce and return them naked into the rib racks for another hour. I'm not going to exchange between grates at this point.
> Check for doneness.
> Pray to the Gods of Que that i pulled this off.
Please, if anybody sees any flaws with this method, please let me know asap /infopop/emoticons/icon_wink.gif I have lots of folks that are counting on great ribs and I need to deliver! And with the techniques and feedback from this forum I know it's possible!
Thanks fellow WSM'ers and Pitmasters,
-Willie
This is my second cook on the WSM. First was 3 racks of BB cooked via BRITU. Went well! Except for the folks that equate 'super tender' ribs with 'perfect ribs'. Since I'm cooking for lots of those same folks, I'm going to introduce foiling for an hour. Can anybody let me know if they see any pitfalls in my basic procedure below? Please, all pitmasters chime in!
> Rubbed, de-membraned ribs tonite, they will be cooking tomorrow (Sunday)
> Gonna use the Minion method
> Cooking 9 BB racks, each cut in half and smoked on Char-Broil rib racks. Gonna have to use both grates and stack 2 half racks on top of racked ribs.
> Gonna use 6 2" square pieces of apple wood and 4 2" pieces of pecan.
> After 2.5 hours, I'm going to exchange ribs on top rack with lower rack. Flipping each end over end in the process
> Going to attemp to maintain a 225 degree temp monitored at the top grate. Will have temp readings at the bottom grate and at the top vent as well.
> I don't plan on basting.
> After 4 hours I'm going to pull all ribs and wrap each 1/2 rack in foil and return them to their rib racks. No 'steaming liquids' will be applied. Is this ok? Or should I discard the ribracks at this point and stack them? Do I need a steaming liquid?
> After 1 hour in the foil, I'm going to remove all ribs, baste them with a glaze/BBQ sauce and return them naked into the rib racks for another hour. I'm not going to exchange between grates at this point.
> Check for doneness.
> Pray to the Gods of Que that i pulled this off.
Please, if anybody sees any flaws with this method, please let me know asap /infopop/emoticons/icon_wink.gif I have lots of folks that are counting on great ribs and I need to deliver! And with the techniques and feedback from this forum I know it's possible!
Thanks fellow WSM'ers and Pitmasters,
-Willie