Father's Day Launch


 
Brian M.

Brian M.

TVWBB Fan
Launched my new WSM 18 yesterday with some ribs and I'm looking for some help. Menu was St. Louis Ribs, Keri's apple beans and Yankee cornbread.

I did a 3-2-1 method on the ribs and I never hit the target number on any of those numbers based on eye. The ribs were too black for me and I believe they were a little overcooked.

Last Wednesday the grill arrived and I did spend a couple of days seasoning it. Actually I was seasoning myself on temperature control . Bottom line is that the guage in the lid from Weber was running twenty degrees behind the Maverick on the grill.

Sunday I shot for 225 and the Maverick was running 20 degrees behind the one in the lid. I did test the Maverick last week and it was dead on.

I had the Maverick spaced between two racks about 2 inches apart and I did not bring the racks to room temp prior to cooking.

The first hour and a half I could only keep it at a steady 235 to 241 based on the Maverick. After that there was no problem with keeping it around 225. The WSM is amazing.

Questions Please?

If you don't bring the meat to room temp are you cooking real high and the probe is being fooled by the meat? I didn't use a meat probe, just the grill one.

The rub I purchased (GRILL MATES) from the store had brown sugar as second ingredient. We didn't like that rub and probably used too much.

I used a instant read on all my cooking and just upgraded to a Thermapen. My confusion is on the temp of pork. New temp is 145? 165 was old? and see some rib recipes for 190 plus. Mine were pushing 200 yesterday.

The good news.
Everybody ate the ribs and were happy or so they said.

Beans were great. We used the " Bush's Boston Baked" ones that had molasses so next time I might find some apple pie filling without sugar.

Yankee cornbread was also a hit. Probably the best cornbread I ever had.


Thanks for all the help here and we will just keep working towards perfection.
icon_smile.gif
)
 
Hey, Brian -- and welcome. In my experience, NO ONE will complain about free grilled or smoked food -- that's just a fact of life (except a wife, that is).

Otherwise, it sounds like clearly your ribs were over done. Remember, things like "3-2-1" are guidelines, not rules -- like the Pirate's Code. All you need is more experience -- so do it again, and again, and...

Specifically on your questions:

"If you don't bring the meat to room temp are you cooking real high and the probe is being fooled by the meat? I didn't use a meat probe, just the grill one.
Yes, the thermo will ALWAYS be affected by the meat -- even if it's room temp. And especially if set between the two slabs as you did. There's nothing wrong with the WSM thermometer. Using just that will get you good food just fine Using the Maverick is another guide, but don't go crazy over a 20* difference (mine is 30*). Remember, guideline.

"The rub I purchased (GRILL MATES) from the store had brown sugar as second ingredient. We didn't like that rub and probably used too much."
Possibly too much or you just don't like that rub -- did you taste it? Remember, there is nothing that says you MUST rub, grilled pork has a wonderful flavor. So go moderate and try again. Consider making your own from available spices. Brown sugar isn't a problem at low temps -- it's just an ingredient.

"I used a instant read on all my cooking and just upgraded to a Thermapen. My confusion is on the temp of pork. New temp is 145? 165 was old? and see some rib recipes for 190 plus. Mine were pushing 200 yesterday."
Ah, there's the problem. 145 - 165 will be ok -- 200 for ribs is WAY over (barely acceptable for a pork shoulder). For ribs, temp isn't the best judge. When you remove the foil, do the ribs bend over almost 90* when lifted with tongs from one end. If so, they're done -- at least for a first taste testing -- you can decide to go more or less next time. If they're done, just continue uncovered for 10 - 15 min. more to crisp or add sauce as you desire. If not done, go up to the hour.

When I do mine 3-2-1, after removing the foil they often fall off the bone. That's how I like them -- others might go less than "2".

Rich
 
Thanks Rich, you really put the whole thing in perspective for me and now I can't wait to try it again.

Some sound advice to move me forward and you are right on the free food. That made me laugh.
icon_smile.gif
)
 
Brian, I have settled on Meathead's Memphis Dust rub for ribs. Wet ribs or dry ribs it works great. Go here for the recipe if you want to try it.

Enjoy!
 
Don't waste your time using a therm on ribs. Cook to tender. A probe will penetrate meat between two bones with little or no resistance.
The accepted new safe temp for pork is 140.
 
High Brian

I apply a homemade rub and let the ribs rest on the counter for about 30min. I cook my ribs around 275*. That temp seems to give me consistent results in much less time. I foil at around the 1.5hr mark and foil for 1-1.5hrs. They are usually close to done at this point. I remove from foil to finish at this point. Usually pulling off the grill around 3.5hrs +/-. Kind of a 1.5/1.5/.5 method.

Just keep playing and find what works for you. Don't get to hung up on a bad cook, bad ribs are pretty good.
icon_wink.gif
 
Last time I did spares that I had trimmed to St. Louis style, I did 2, 1, 1, .5, and .5 and they were almost fall off the bone, which is how the boss likes them. I think that is the result of foiling the third hour. I can't do them that way in comps, but home is different. My lid temp is always higher than probe on grate next to slabs. I tried to keep 230 on grate probe and was pretty successful but it isn't a start and forget deal. I probably try to regulate it too close, but that's just me.

Coming from a big offset is definitely a different way of cooking. Love them both, in fact, I will be doing 12 racks tomorrow for a wedding rehearsal dinner along with salmon and baked beans on the offset and a brisket on the WSM. That should keep me out of trouble for the day.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Love them both, in fact, I will be doing 12 racks tomorrow for a wedding rehearsal dinner along with salmon and baked beans on the offset and a brisket on the WSM. That should keep me out of trouble for the day. </div></BLOCKQUOTE>

Sounds like my kinda day.
 
You must log in or register to reply here.

 

Back
Top