First Rib BBQ


 
Richard Garcia

Richard Garcia

TVWBB Wizard
Tomorrow I plan to fire up my WSM and cook some Pork Spareribs and Costa Rican Chorizo. I am cooking around 4 lbs of Pork Ribs which I will marinate them overnight in the "Goya Criollo" marinade. I plan on cooking the ribs at a temperature between 240-260 for about 3-4 hours. I plan on putting the raw chorizo on the WSM around the last 1 1/2 hours of the planned cook. I will be using the Minion method to fire up the WSM using Costa Rica lump charcoal. I will be using 1/2 Weber Chiminey full of lit Kingsford to place on top of the unlit lump to get things going.

Question, those of you that have smoked raw chorizo in your WSM; how long did it take to be fully cooked?

Richard

WSM, OTG 22 1/2 with Smokenator
 
Mojo Criollo is mainly sour orange juice, and an overnight marinade of ribs in it will probably be detrimental. The acid will denature the protein and "cook" the meat, so what you will end up with will likely be mushy in texture. Also, at your planned cooking temp, figure on more like 5.5 - 6 hours on the ribs.

The fresh sausages will be done when they hit 155° internal. If you don't leave a probe thermometer in one, check on them at about the hour mark.

On firing up, half a Weber chimney is about 50 briquets-worth of fuel. Plus, you will not have all that much of a mass of meat. If it's not extremely cold--I'm guessing Costa Rica isn't-- about 12-15 lit to start will suffice.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Doug D:
Mojo Criollo is mainly sour orange juice, and an overnight marinade of ribs in it will probably be detrimental. The acid will denature the protein and "cook" the meat, so what you will end up with will likely be mushy in texture. </div></BLOCKQUOTE>

Darn!! I just put some boneless breasts and leg quarters in Mojo Criollo for tomorrow night. Right on the bottle it says: "Marinade in a deep dish - the longer the better".
icon_frown.gif
 
Originally posted by Doug D:
Mojo Criollo is mainly sour orange juice, and an overnight marinade of ribs in it will probably be detrimental. The acid will denature the protein and "cook" the meat, so what you will end up with will likely be mushy in texture. Also, at your planned cooking temp, figure on more like 5.5 - 6 hours on the ribs.

Dan: How long will it take for the raw pork chorizo to be fully cooked at a temperature range of 240-260F? Thanx for your help.

Richard

WSM(Old Model), OTG 22 1/2" with Smokenator
Click to expand...
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Doug D:
See my reply above. Who's Dan? </div></BLOCKQUOTE>

Dan is you, sorry for the typo Doug!

Richard
 
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