First timer: Baby back ribs on the 18' WOW


 
E

Elie

New member
Everyone,
First time smoking on a brand new 18 in WSM...
I decided to use lump charcoal (some argentinian variety that I saw at the local store here).
Also, my wife did not want chicken so I decided on baby backs and got two 3 pound meaty racks from Whole Foods (I know it is pricey and had to
look through their whole pile for meaty ones...).

So comments:
1- The hardest part was lighting the coals in the chimney starter... these things would not catch on. I must have used up the whole paper. It might be because the top of the charcoal bag
was full of larger pieces. So, I tried to shake a bit the chimney to get some smaller pieces down. Anyhow, it took almost 45 minutes to an hour to get these things really going...
2- Once I put them on (the minion method - sort of with only 1/2 of the chamber filed with unlit charcoal), the temperature went up to 225 at that time I shut all three vents to 25%.
3- The temperature held steady (I am amazed at that) at 245-250 (on the Maverick probe through the grate). Wow. I did NOTHING for 3 straight hours....
4- When I closed the lid, a LOT of smoke was coming out, so I am not sure whether I should have waited... but an hour into it, no more noticeable smoke.
5- The first time I peaked was 3 hours into it, and it seemed (pulled it, poked it...) that it needed a bit more. I closed the lid, and the temp went up to 300 immediately and stayed there till I got back from the store (45 min)...
at which time I took the ribs out. I think they were slightly over done for my taste... as they say here FOSB... which is not how I prefer them...

But, most importantly, these things were DELICIOUS. It reminded me of bbq pilgrimmage I did 10 years ago to Central Texas... Wow that wood/charcoal/smoke taste is just unforgettable. So thanks all for everything. I learned all this from you. Please criticize and comment on whether there is something that I can do to improve... Next up: Pork Butt.

Here is a picture of the finished product (the smoke ring on these -not clear from the one picture I took- was AwSOME)

http://db.tt/pJJZ38Su
 
Well done. Congrats on your success.

1. I can only recommend using a paraffin cube for the chimney. I use newspaper when I run out but I prefer the cubes for the reasons you've found out about. It takes about 30 minutes for the entire chimney to catch.

4. I like to wait until the fire burns clean before I put my food on. That takes about another 30 minutes once I add the lit to the unlit. Only then do I add smoke wood. I know all the smoke coming out of the cooker is smoke I added. Some folks don't wait and that's cool with me.

5. To minimize spikes, I like to remove the lid, remove the food grate with probes and all, replace the lid, do what I have to do to the food, remove the lid, place the whole shebang back on, and replace the lid. The top vent acts as a chimney - letting hot air escape while drawing fresh air thru the bottom vents. Opening the lid adds a gust of fresh air to the fire allowing it to spike (aka REALLY big chimney). Get in, get done what you're doing, and get out.

You'll find a rhythm and routine you like as we all have. You already found out how easy it is. Now you can concentrate on the recipe not the cooker.
 
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Try 2-3 sheets of paper towel soaked in a bit of cooking oil to start your chimney. Glad your first go at it put a smile on your face.
 
Welcome to the forum. :)

I used newspaper in the chimney a few times, but no longer. The side burner of my gas grill has been awesome for that task!
Lump burns very clean compared to Kingsford. But, lump doesn't last very long while smoking a pork butt for 12 hours. At least that's been *my* experience.
Glad you enjoyed the ribs and it's safe to say - you're hooked. Let us know how the pork butt goes.
 
Thanks all for your replies. The paper towel/oil idea is intriguing. I will try it. Yes I wish I had a burner outside... That is a good solution.

So for the long cook, should I add lit or unlit charcoals when I need to replenish? My hunch is to add a mix but I am not sure.
 
Again, my personal opinion is this...

It depends on how much, if any, fire you have left. If the charcoal is pretty much gone - then lit will be required.
If you're keeping an eye on things and realize you'll need more before the cook is over, than unlit is fine. What I've done is this...
Since I added handles on the center section, I just remove the center section and set it next to the bowl. I shake the charcoal ring back-n-forth to remove excess ash and it also puts the remaining coals in the center. Then I'll add unlit charcoal to both sides of the remaining lit and it acts like a minion method. Reassemble and back in business.
I've done the simple task of just opening the door and adding unlit that way, but didn't care for the amount of ash that stirred up.

I've come to using lump in the Performers for grilling and Stubbs briquets (first choice) & Kingsford for the low & slow smokes.
 
Nice looking bones Elie.
I've used some South American lump which was a real pita to get lit. I like to use a propane torch under the chimney but the Weber cubes are a close second and the paper towel oil mix is a good one also.
If you haven't already, check out the Naked Whiz. They might have you're lump listed and you can review other brands.
http://www.nakedwhiz.com/lump.htm

Tim
 
Here's what I do with lump FWIW. I use a Weber starter cube in a small indentation in the top of my lump pile. I place a small handful of the small, thin lump chips around the cube so they're touching the flame but not smothering it. Let it burn until the cube goes out. Some of the lump under the cube will catch, and the small chips act as kindling to get more going. No chimney needed. After about 15 minutes I put the middle section with meat on and start cooking.
 
Great looking cook, your baby backs turned out much nicer than mine. I also use paraffin cubes, works like a charm. Welcome to the forum and keep those posts coming.
 
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