First ribcook


 
M

Matt in MD

TVWBB Fan
Hi all - I am making ribs in my new wsm 18 next weekend and was going to try the recipe I found here in this site:

http://virtualweberbullet.com/best-ribs-in-the-universe-by-mike-scrutchfield.html

2 questions so far:

1.) if I put 3 rolled racks on each grate, do I need to swap them halfway through or should the temps stay consistent enough to leave them alone?

2.) it seems like a sin to use kc masterpiece on these ribs (hope that doesn't offend anyone :) I made Steven Raichlens lemon brown sugar bbq sauce a few weeks ago and it was fantastic. What are some favorite rib bbq sauces for you folks?

Thanks!
 
I never tried the BRITU ribs, but I would definitely rotate top to bottom because I get better color on the top rack.
I would also use whatever sauce you like.
Good luck and welcome to the forum.:wsm:

Tim
 
Hey Matt.

I would swap them out top to bottom about halfway through the cook. The temp is actually a little different and, as Timothy said, the top rack gets better color/smoke.

Regarding bbq sauce, I like Stubbs original because it's not very sweet. If I am in the mood for a sweeter sauce, I'll go with Bulls Eye original. And of course, who could talk about sauce on this forum without mentioning the No. 5 Sauce, as described in this post.
 
Matt Door said:
Thanks for the advice guys, and I will definitely be trying sauce #5!
Click to expand...

Don't have to use sauce. For this time, since you're doing 6 racks, do 3 with just the rub (I swear by BRITU) and do 3 with a rub and your choice of sauce.

I used to use sauce but found that although good, tended to hide the flavour of the meat. I am now 100% a "dry" rib kind of guy.
 
I make the BRITU rub frequently and everyone really likes the flavor. Use it mainly on different pork products. Lately I have added a small shake of Oakridge Dominator along with it and enjoy the mix of flavors. I also am a no-sauce kind of guy, but if anyone wants some, I serve it on the side so they can help themselves.
 
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