First time not foiling ribs


 
C

CJ Eichinger

TVWBB Member
Hey all,

Originally, I was going to serve up a but for Mother's Day - but I'm going to get home too late on Saturday to get it ready in time... so I'm going to do spares instead.

Two quick questions:

1. Is not foiling going to change the cook time?

I've always foiled using the 3-2-1 method, and it's always taken about 6 hours for the cook. I'd really like to try something different, so I am not going to foil this time. I've heard mostly good things about not foiling with regard to texture, so I'm kind of excited.

2. Should I add less smoke wood to the fire?

I've heard that, since the foil could keep smoke out, that I should be mindful of that and put less wood on. If I were foiling, I'd add 3 fist-sized chunks of cherry on top of the Wicked Good briquettes - should I adjust?

3. Differences between the upper and lower grate of the WSM 18"?

I'm going to use the lower grate for the first time (WSM 18"). I'm doing 3 racks, and will be placing 2 racks on one grate, and one on the other. Most likely, 2 will go on top, and one on the bottom. Will there be differences in cooking times between the two grates? What should I consider? I want to pull them all at the same time, obviously.

I'm just cooking them with a dry rub - I'll let people apply sauce on their own if they wish. I'll probably spray with apple juice/vinegar ever few hours.

Thanks for your help, everyone!!!

CJ
 
Welcome CJ,

In general, foiling decreases cook time and it affects the bark (exterior texture). Because food is essentially steamed/braised when foiling, the bark, if developed, will soften up during foiling. Some will unfoil at the very end to 'revive' the bark.

If you don't foil, it can take longer to cook. It really depends on your cooking temp. You can up the temp and decrease the cook time. Ribs can be cooked at higher temps (400-475). 6 hours is a little long for me, but it depends on how you like your meat (fall off the bone, a bit of chew, etc.) Chris has a good recipe here for a rib cook. I reference this link more for the cook times and temps. Look over his temps and times as a comparison to your cooks.

Smoke flavor is subjective; some people like more and some like less. Foil will prevent some smoke flavor from adhering to the meat. 3 fist sized pieces sounds good to me. Cherry is a good choice and not as strong as say hickory.

You may experience some cook time differences between top and bottom grates. For 3 slabs, you can cook all 3 on the top one. Again, see the pics on the link I mentioned above. The racks are rolled and held together with skewers.

Paul
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by CJ Eichinger:


1. Is not foiling going to change the cook time? </div></BLOCKQUOTE>

It should make them go a little longer, but since I've never foiled mine I don't know how much longer.



<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">2. Should I add less smoke wood to the fire? </div></BLOCKQUOTE>

I wouldn't. Most of the smoke flavor is probably absorbed before you usually foil anyway.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">3. Differences between the upper and lower grate of the WSM 18"? </div></BLOCKQUOTE>

The prevailing theory is that things on the lower grate take longer to cook, but that hasn't been my experience - they usually track pretty closely. Your chosen water pan configuration *MAY* have an effect on this. If you use water, then the proximity of that heat sink may make the lower grate substantially cooler than the upper. I use the clay saucer, and since it absorbs and radiates heat, that might be the reason food on both grates seems to cook at about the same speed for me.


<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I'm just cooking them with a dry rub - I'll let people apply sauce on their own if they wish. I'll probably spray with apple juice/vinegar ever few hours. </div></BLOCKQUOTE>

I think dry is the way to go, also. I haven't even done the spritzing for the last few years, and they've been great!

Good luck - and enjoy!
 
Thanks for your input. Just to add some more info, I use a clay pot base in the water pan, and would typically do the smoke at a constant 225.
 
CJ,

Spares don't have a whole lot of fat on them, so I don't see the need to cook them low and slow. The meat is pretty tender, so a higher temp may just work fine for you. You can certainly keep your temps down around 225, but it's not necessary. Would you like to cook them faster?

Paul
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">You can certainly keep your temps down around 225, but it's not necessary. </div></BLOCKQUOTE>

I'm guessing that's not his cook temp.

My experience has been that its next to impossible to maintain a cook temp that low with a clay pot and temps that low wont get spares to tender in 6 hours.

CJ, are you reading 225* at the grate or in the dome? not that its all that important, seems like you know what it takes to get ribs to tender.
 
I'm using my DigiQ II. I'm measuring temps at the grate (and the dome is almost always within a few degrees). The kettle is well sealed, and there's never been any issue maintaining a 225 temp.

That aside, should I be rethinking my cook temps? The BRITU link has temps at 225 for at least most of the cook. I've never bothered increasing the cooking temps to 275, and I don't really care what temp I cook at, as long as the end result is nothing short of amazing!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I'm using my DigiQ II. I'm measuring temps at the grate (and the dome is almost always within a few degrees). The kettle is well sealed, and there's never been any issue maintaining a 225 temp. </div></BLOCKQUOTE>

hehe, that was my second guess, but you didn't mention a stoker so I didn't bring it up.

I stopped experimenting with low cook temps, so I can't really can tell you how much better or worse they are. I usually run between 240* and 260* and find I get good bbq in less time, and don't have to fool with the vents much (which isnt an issue if you have a stoker).
 
Hmm... so this conversation has brought up a few additional questions! Doesn't that always happen, though...?

Is there any effect on the ribs if I stand them up in a rib rack? I've got one, but have never used it, because I think it just made sense to me to lay them flat on the rack. Do I have to worry about the grate-side of the ribs burning or cooking differently than the dome-side?

I'm trying to achieve a target eating time of around 2PM. I'm planning on doing 3 racks of St. Louis spares, around 4.5 lbs each. I've never cooked ribs at 250 (J's average), and was wondering how much less time these should take to cook, so I can adjust my start time?

I'm used to 225 for 5.5-6 hours (using some variation of 3-2-1).

Thanks!
 
I often use a rack. I fold the ends in so they are not exposed to the higher heat near the sides. I cook at 325-350. Some here have mentioned saucing being a problem with racks. I can't imagine saucing ribs during cooking so not an issue for me.
 
Spares are really predictable and easy to cook. I cook over 2 chimneys of briquets with water in the pan. Dry rub and into the cooker with a target temp of 245 at the vent on top. Don't bother even opening the lid for 6 hours. At that point take them off or cook a little more as needed. No spritz needed. Works great almost to easy.
Good luck on your next cook.
 
THanks to ALL for your helpful suggestions.

But one thing has changed - my schedule!! That means that I now have time to do my (VERY FIRST) overnight cook of a pork butt!!!

This is what I originally wanted to do, but didn't have the time nor fuel for this cook. But my Saturday night just freed up, and my WGC briquettes just arrived - AND I've got an 8 lb. trimmed bone-in reserved for me at my awesome local butcher.

Um... I suppose there might be a question or two as I mentally prepare for this overnight cook.

Thanks... in advance!

CJ
 
CJ, Love to do overnighters. If you run into problems or questions be sure to ask away, just start you a new thread in the New WSM Owners section.

Good luck
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I generally cook 2 racks on the upper with water pan. One time I cook 3 racks using Chris's method of curling them and using a bamboo skewer to secure, worked fine.
Has anyone ever used Jamie Purviance's stacking and rotating method? I think I will try that next time. Seems to me this method would aid in keeping them nice and moist.
Anybody with thoughts on this?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by CJ Eichinger:
THanks to ALL for your helpful suggestions.

But one thing has changed - my schedule!! That means that I now have time to do my (VERY FIRST) overnight cook of a pork butt!!!

This is what I originally wanted to do, but didn't have the time nor fuel for this cook. But my Saturday night just freed up, and my WGC briquettes just arrived - AND I've got an 8 lb. trimmed bone-in reserved for me at my awesome local butcher.

Um... I suppose there might be a question or two as I mentally prepare for this overnight cook.

Thanks... in advance!

CJ </div></BLOCKQUOTE>

Glad to hear your schedule opened up. The pork shoulder is always an overnighter for me. I usually start it around 4p in the afternoon. The most important thing for me is to get the temp around 225-250 and around midnight I`ll re-fuel the WSM and go to sleep. Usually around 7a the next morning, I`ll add some more fuel and around 10a, its ready to come off. I see you`re in Rockland County, (not too far from me) so the evening temps should not be much of a problem. Good luck with your smoke. Is this your first shoulder?

Just be sure to wrap it in foil after it comes out of the WSM for about an hour. Let those juices get back to center.
 
We are eating around 2-ish, so I'm figuring a 9 or 10 PM start time. This is an 8 pounder, so I'm figuring about a 14 hour cook time. If I remove the butt at around 11AM, will it be OK to hold the pork until about 1:30 - at which time I'll pull and serve at 2?
 
Yes,CJ, The butt will hold fine in a cooler for a couple of hours. Also,back to your initial question, I never foil my ribs. Spares take right about 6 hours,BB's take about 5. Good luck on your overnighter. Ley us know how it turns out.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by CJ Eichinger:
We are eating around 2-ish, so I'm figuring a 9 or 10 PM start time. This is an 8 pounder, so I'm figuring about a 14 hour cook time. If I remove the butt at around 11AM, will it be OK to hold the pork until about 1:30 - at which time I'll pull and serve at 2? </div></BLOCKQUOTE>Cooktime will depend on cooktemp. I'd plan 16-18 hours inclusive of rest time. Holding if done sooner is not a problem.
 
So this might sound dumb - but how long do you think it's going to take to actually pull the pork (with bear claws) and have it ready for serving? Should i give my self a half hour for pulling/serving?
 
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