John Bergan
TVWBB Member
After becoming impatient with Amazon.com's shipping delay, I cancelled my Amazon WSM order and picked up a WSM at the local hardware store. On Sunday, I tried the BRITU recipe, and they lived up to their name.
Using a candy thermometer through the top vent, the temp was pretty consistent, 235-260, with no spikes in temp. As it was my first time, I was probably a little overzealous with checking the thermometer, about every ten to fifteen minutes.
I picked up three racks of babybacks at the local warehouse club (BJ's). $3.99/lb seemed like a good price.
I did deviate a bit on the recipe. I had no cayenne or chili powder, so I used ancho chile powder.
I used about five chunks of hickory, they were a little bigger than golf balls but a little smaller than tennis balls. I would have like to use a combination of hickory and fruitwood (apple or cherry), but I can't find anything but hickory and mesquite chunks in the stores.
The ribs took a little over four hours. They were tender, not mushy/falling off the bone, but tender enough that it didn't take much effort to chew the meat.
Comments of those who ate the ribs:
"The best I've ever had"
"Quit your job and become a chef"
"They were soooooo good!"
Sides were the "enhanced" Bush's baked bean recipe (ketchup, mustard, molasses, brown sugar) and corn on the cob. Beer selection: Victory Hop Devil (from a great brewery outside of Philadelphia, PA).
The nice thing about BBQing is that I can get the WSM going, get my yard work done, with the occasional beverage and temp checking breaks, and dinner is ready when I'm done in the yard.
Using a candy thermometer through the top vent, the temp was pretty consistent, 235-260, with no spikes in temp. As it was my first time, I was probably a little overzealous with checking the thermometer, about every ten to fifteen minutes.
I picked up three racks of babybacks at the local warehouse club (BJ's). $3.99/lb seemed like a good price.
I did deviate a bit on the recipe. I had no cayenne or chili powder, so I used ancho chile powder.
I used about five chunks of hickory, they were a little bigger than golf balls but a little smaller than tennis balls. I would have like to use a combination of hickory and fruitwood (apple or cherry), but I can't find anything but hickory and mesquite chunks in the stores.
The ribs took a little over four hours. They were tender, not mushy/falling off the bone, but tender enough that it didn't take much effort to chew the meat.
Comments of those who ate the ribs:
"The best I've ever had"
"Quit your job and become a chef"
"They were soooooo good!"
Sides were the "enhanced" Bush's baked bean recipe (ketchup, mustard, molasses, brown sugar) and corn on the cob. Beer selection: Victory Hop Devil (from a great brewery outside of Philadelphia, PA).
The nice thing about BBQing is that I can get the WSM going, get my yard work done, with the occasional beverage and temp checking breaks, and dinner is ready when I'm done in the yard.