Easter Ribs - No foil and dry


 
LarryR said:
No water, haven't smoked with water in over 5 years. Nor do I spritz or mop, just throw them on and don't open her until around the 6.5 hour mark.
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Thanks, Larry. I'd be interested in what you do on your 18" wsm to help your ribs to cook evenly. Half slabs or rolled? Still use your Stoker?
 
Carlos Lopez said:
Great looking ribs and nice smoke ring. What kind of wood did you use?
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- Pecan, two tennis ball size chunks. I go light on my wood.

Dave Russell said:
Thanks, Larry. I'd be interested in what you do on your 18" wsm to help your ribs to cook evenly. Half slabs or rolled? Still use your Stoker?
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- When using my WSM (I used my Komodo Kamado on this cook) I cut racks in 1/2, use a vertical rack, place thicker pieces bone side out on the ends. Cover and roll. I only use my Stoker on over night cook these days. Too easy to control temps manually on shorter cooks. Had to look hard for a picture of some ribs on my WSM, these are from 08; back then I did spritz and foil. Here's what I'm talking about in terms of setup:
 
I love a dry rub rib Larry. I've been going foil-less on all my cooks lately as well and ready like the texture of the meat and quality of the cook. Yours look great.
 
Jim Lampe said:
c'mon Larry, at least FILL the plate for the photo THEN remove what ya ain't gonna eet;)
by the by, you recently moved to vegas.... how you likin' it? I forget where you moved from....
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I probably should have said that was my wife's plate. Moved from Central California. Vegas takes some getting used to. Doesn't seem to have much of a sense of community or neighborhood. Everyone is from someplace else, seems rare to meet anyone from Vegas. Don't get me wrong, it's great having the world's best entertainment 20 minutes from your house, and fantastic restaurants, but you're only down in that area a couple of times a month if that. It's also been nice that my children who live in SLC have come to see me more often. I hear Vegas will grow on us, we'll see.

Dwain Pannell said:
I love a dry rub rib Larry. I've been going foil-less on all my cooks lately as well and ready like the texture of the meat and quality of the cook. Yours look great.
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I'm with you Dwain, I enjoy tasting the rubs I use vs. sauce. The texture is great. The Chris Lilly trick with water and vinegar is great, if you haven't used it I highly recommend. I'll never go back to sauced ribs and have now converted 3 people to dry.
 
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