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Guest
Guest
I've been doing ribs for years but this past weekend was my maiden voyage on my new WSM. I wanted to try something different with my ribs so I got the idea of marinating them in a Mojo Marinade. We have always liked thick porkchops marinated in Badia Mojo Marinade so I figured what the heck.
I picked out 2 great looking racks of babybacks from our local meat market (I'm lucky, we have a local store that actually does their own butchering - their meats are the best). After cleaning and removing the membrane I rolled the ribs and placed them in a Ziploc. I then covered them with 10oz of the Mojo and put them in the fridge. I rotated them around a few times before going to bed and a few more times the next morning to make sure they were good and covered. Overall they marinated around 12 hours.
To make a long story a little bit shorter, I started my fire using a slightly modified version of the Minion method - I lit 5 briquettes and 5 chunks of hickory. Once ready I put them on top of a 1/2 full fire chamber. I then added 3 more small chunks of hickory and put the cooker together. The temp came up pretty quick (it was 85 degrees outside). I had to shut down all the bottom vents to get the temp to come down. Never did get it to stabilize at a low temp so I just ran it a little hot - taking the lid off a little every now and then.
I cooked the ribs for a little over 4 hours (grill level temp stayed around the 260-280 most of the time). Although my ribs came out a little dryer than I like due to the high temp, the taste was out of this world (I think the water pan saved me on this one as it kept a good bit of moisture in the cooker). I was a little concerned that the mojo would overpower the ribs but it didn't (at least not this brand). My wife and I ate both racks - actually I ate 1 1/2 and she ate the other half..... They were great plain but they were even better with a little bit of oh!Brians Rib sauce..
I quickly dropped Chris an email to let him know I had completed by first WSM cook and that I think I'm really on to something with this Mojo. It really worked well with the hickory and gave the ribs a refreshing and different taste - but not too different. I'm going to keep working on this technique and see what happens. It's amazing what you can find when you go out and try something off the wall, who would have ever thought that this ole Eastern NC boy would ever go out on a limb and take the risk of messing up 2 perfectly good racks of babybacks on a brand new cooker - and with Mojo of all things - what the hell is Mojo anyway???
I would encourage you to try this and let me know what you think.
Sorry for the long post.
Happy Q'n
I picked out 2 great looking racks of babybacks from our local meat market (I'm lucky, we have a local store that actually does their own butchering - their meats are the best). After cleaning and removing the membrane I rolled the ribs and placed them in a Ziploc. I then covered them with 10oz of the Mojo and put them in the fridge. I rotated them around a few times before going to bed and a few more times the next morning to make sure they were good and covered. Overall they marinated around 12 hours.
To make a long story a little bit shorter, I started my fire using a slightly modified version of the Minion method - I lit 5 briquettes and 5 chunks of hickory. Once ready I put them on top of a 1/2 full fire chamber. I then added 3 more small chunks of hickory and put the cooker together. The temp came up pretty quick (it was 85 degrees outside). I had to shut down all the bottom vents to get the temp to come down. Never did get it to stabilize at a low temp so I just ran it a little hot - taking the lid off a little every now and then.
I cooked the ribs for a little over 4 hours (grill level temp stayed around the 260-280 most of the time). Although my ribs came out a little dryer than I like due to the high temp, the taste was out of this world (I think the water pan saved me on this one as it kept a good bit of moisture in the cooker). I was a little concerned that the mojo would overpower the ribs but it didn't (at least not this brand). My wife and I ate both racks - actually I ate 1 1/2 and she ate the other half..... They were great plain but they were even better with a little bit of oh!Brians Rib sauce..
I quickly dropped Chris an email to let him know I had completed by first WSM cook and that I think I'm really on to something with this Mojo. It really worked well with the hickory and gave the ribs a refreshing and different taste - but not too different. I'm going to keep working on this technique and see what happens. It's amazing what you can find when you go out and try something off the wall, who would have ever thought that this ole Eastern NC boy would ever go out on a limb and take the risk of messing up 2 perfectly good racks of babybacks on a brand new cooker - and with Mojo of all things - what the hell is Mojo anyway???
I would encourage you to try this and let me know what you think.
Sorry for the long post.
Happy Q'n