First Smoke this weekend - Dry Ribs

[JimS]

After letting my brand new WSM sit idle in my kitchen for the past few weeks, I finally had the money to go out and get everything else I needed and the time to try my first smoke. I chose the "Dry Ribs" found here:

http://www.virtualweberbullet.com/rib3.html

I'm a pretty competent gas griller and have done Steve Raichlin's "Kansas City Sweet and Smokey" ribs many times with overall excellent results. So apart from the newness of operating the Smoker vs. the gas grill, I was confident I could handle the task.

Well, I'm here to report it went fairly well. I was wary about the fact that the ribs were neither marinated nor rubbed before smoking but instead simply basted once with the mop sauce, then again every 30 minutes during the smoking process.

In the end, there were a bit dry, so I agree with the statement at the end of the above web page suggesting it might be better to lower the temp to 225 - 250°F and cook longer than 60 - 90 minutes (I went 90, btw, because my temp fluctuated a bit and was more like 300 - 325°).

Also, I had an awful lot of coals left over at the end. I hated to close the vents and shut it down and instead wished I had something else to throw on. I hate waste and can see that getting the right amount of coals to do the job with not much waste is going to be a big thing for me.

 

[JimK]

Jim,

Don't worry about waste. Those leftover coals can be used on your next cook.

Welcome to the addiction - and the site.

Jim

 

[Phil Perrin]

Jim,congradulations on the new WSM and your first smoke. After you use the WSM a few times,the temps will cool off a bit. And as you use it more,you will get a better feel for how to use it. Also,when you shut down the vents,the WSM will smother the coals and you can use them for the next cook! It truly is a thing of beauty!

 

[Wolgast]

i think you shold go more by tender then time of the cook. try to poke a probe in the meat and se if it goes thru like butter,or try to tear the meat and se if its tender.

But since i started probing my ribs i never tear again.

And aslong as you have coals left when cooled off just use em again.

Just shake of the ash and there you go,minimal waste.

 

[Michael N]

Congrats on the new purchase!

If your ribs are dry they are overcooked. I'm with wolgast. Use a probe or take 2 bones and pull. If they start to tear then are ready.

Also, cooking topics tell you that they over estimate the coals, but make sure that you don't switch to too little charcaol. The WSM is really good at stopping a fire. Just reuse your coals.

 

[JimS]

Thanks to everyone that responded!

@JimK - I was wondering exactly that...if the coals could be reused. Thanks for the tip!

@Phil Perrin - Yes, I noticed that the temp swung quite a bit each time I made vent adjustments. Glad to hear things will calm down with use. Shutting the vents down cooled the unit off quite quickly...from 350 down to under 100 in I'm guessing an hour or less.

@Woigast - I tried to tear but it was so darn hot I couldn't get a good enough grip! Are there some kind of gloves I should be wearing if I try tearing (I notice on TV that a lot of pitmasters use those rubber gloves)? Had never heard about the probing method. Maybe I'll try that. What I just did was pick up the ribs and when the bent all the way over, I assumed they were done.

@Michael N - Yes, I think you're right and they were a bit overcooked, especially on the underside that was facing the coals. As far as coals go, yes, I don't want to underestimate. I think next time I'll try the same amount of coals but use a lower temp and longer cook and see what happens.

 

[John-Peterson]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Also, I had an awful lot of coals left over at the end. I hated to close the vents and shut it down and instead wished I had something else to throw on. I hate waste and can see that getting the right amount of coals to do the job with not much waste is going to be a big thing for me. </div></BLOCKQUOTE>

Only having 4 smokes under my belt, Im still really new to this. Although one thing I will strongly urge against, is the use of too few coals. Not only will you possible stugle with temp issues, but more importantly, you wount run out of fuel mid-cook. For me thats most important. The WSM doesnt make it very easy to add fuel, WITHOUT making a mess. Not only that but as stupid as it sounds, if you use the same amount of fuel and the same amount of lit coals, its easier and quicker to get to your target temp. Only variance is wind and outside temp.

And like others have said, the coal can be reused.