G
Guest
Guest
I did an adaptation of BRITU. Followed the recipe except omitetd onion powder (didn't have any) and added a bit more garlic in it's place, used apple wood instead of cherry, used Sweet Baby Ray's Honey sauce instead of KC sauce + honey.
Pretty darn good although after having "perfected" ribs on the gas grill my standards are high already.
A few things I'll experiment with in following rounds either one at a time or in combinations:
- sear on hot grill first then smoke slow and low on WSM, possibly a lower and longer smoking
- rub raw ribs with fresh crushed garlic first
- bit less salt
- add mustard powder to rub
- more smoke
- add hickory, or maybe all hickory
- less rub
- brush sauce before last 15-30 minutes of cook and let it just barely start to carmelize
I think some sort of combination of the above as a variation of BRITU would be really great. However, now that I have the first smoke under my belt I'll eventually do BRITU 100% by the book to be fair. All in all I'm very pleased with the WSM, thing runs like it's on auto pilot.
Pretty darn good although after having "perfected" ribs on the gas grill my standards are high already.
A few things I'll experiment with in following rounds either one at a time or in combinations:
- sear on hot grill first then smoke slow and low on WSM, possibly a lower and longer smoking
- rub raw ribs with fresh crushed garlic first
- bit less salt
- add mustard powder to rub
- more smoke
- add hickory, or maybe all hickory
- less rub
- brush sauce before last 15-30 minutes of cook and let it just barely start to carmelize
I think some sort of combination of the above as a variation of BRITU would be really great. However, now that I have the first smoke under my belt I'll eventually do BRITU 100% by the book to be fair. All in all I'm very pleased with the WSM, thing runs like it's on auto pilot.