Hello and Help Please!


 
G

Gary Middleton

New member
I'm new to the board and bought a WSM 22.5 a week ago. setup was easy, but I've cooked about 4 sets of pork spareribs and the results have been less than impressive.

I used stubb's charcoal and apple chunks, the temps have fluctuated between 225-300 when cooking, I foil for about a 1 hour, after 3 hours of smoke, then take them out of the foil till they pull back from the bone a bit. My ribs have been tender but bland and the first two times had sort of a film on the ribs that had a bad taste. The last two were bland I think from foiling, not sure. Any advice would be great. Sorry this is so long but you can feel my frustration.
 
Alot of peeps like using just apple, I find it mild and like to mix it with pecan or hickory.
Film? Did you remove the membrane? And what type of rub if any are you using.
I don't foil as it seems to wash out the rub ingredients, but you certainly can add some liquid like fruit juice to boost the flavor.
I'm sure more experienced rib cookers will chime in.

Tim
 
Gary, pork ribs spares or backs in all honesty do not have much natural flavor. I cook beef ribs 80% of the time, try some beef spares, short ribs, thick cross cut also called flanken ribs. You might need more rub on the pork ribs or try marinating for more flavor. Most cooks usually sauce the pork ribs to add flavor. Keep on trying eventually you will find what you like.
 
Gary,

I'd suggest dropping the foil and simply keeping the temp low, in the 225-250 range until done and tender. As for the flavor, the only way to get a bland tasting rib is to not use enough rub. Almost any rub will do, and there are plenty on this site, but I like the Memphis Dry Rub from the Weber Big Book of Grilling. Get a rub, coat the ribs, and go low and slow until done. Works for me every time, but try it how you like. It's worth the effort to get it right.
 
Thanks for the replies I'm definitely going to keep trying. I used a rub maybe not enough but used to cook in a NB Bandera and had no problems at all ribs were not as tender but great flavor. I foiled the bottom of the wsm water pan and filled it with water. Is it better without water? I never removed the membrane and had a hella of time doing so when I tried but I'll give it another shot. Thanks again for the prompt response this forum is great!
 
Gary,
I Smoke my ribs for 2.5 hours with Apple Wood, and I'm very generous with my rub. Every half hour I spray them with Apple Juice. At the end of the 2.5 hour period, I then wrap them and leave them alone for 2 more hours. The end result, they are full of flavor, and fall off the bone. I don't use water when smoking ribs, but do foil the pan. Good luck.
 
Hi Gary,

Please check out this article from the Cooking Topics section on Pork spareribs: http://www.virtualweberbullet....ibprep.html#membrane

It shows you how to remove the membrane. If the membrane is still attached then the rub and smoke will have a difficult time penetrating the meat. It takes about 5-10 minutes but it will make a difference.

Like everyone else says on this board, don't stress out over this. You're going to make some amazingly good tasting food with your WSM.

Brian
 
Hey Brian,

Thanks I followed the instructions and the membrane came right off! This is the first time in over 20 years I ever took it off. I'm stoked!

Thanks again, I'm Q'ueing tomorrow so I'll let you guys know how it turns out.
 
Gary - don't forget about AmazingRibs.com Meathead Goldwyn's site. Tons of good information there as well.

I do foil and add some additional flavors to the foil when I do it - honey, brown sugar and some spicy heat.

Pat
 
Hi Gary. My first batch of spares on the WSM also did not turn out so well. The main problem I had was that I wanted to eat at 6pm, and I started the ribs around noon. They simply weren't ready at 6pm. The moral - start early, because you can always hold the ribs in a cambro (beer cooler or your indoor oven) for a few hours rapped in foil.

Another thing...how are you measuring temperature? If you are using the WSM's built-in thermo your temps could be WAY off. Mine registers 25-50 degrees COOLER than the actual temp measured with a good digital thermometer.

And ditto to adding a more pronounced wood with the apple, especially with ribs. Toss a chunk of hickory on there too. And finally, be sure and trim the flap and membrane on the back of the rack.

Good luck!
 
In regards to the bad tasting film on the ribs. Is it possible that your water pan went dry and you had some grease burning off?
 
Hey Folks I just finished up with some ribs, beef and pork and some chicken wings. I foiled the pan no water used my maverick et-732 and followed the tips provided. They weren't the best but a huge step up from what I was doing. Considering my kids cleaned the pan and my wife loved the beef ribs. I can without hesitation say thanks to all!!! BTW, I just got a pitmaster iq110 I'm sort of a gadget freak so I cant wait to use it. I'll keep you'all posted!!
 
I would suggest you do put a couple gallons of water in the pan for the rib cook. It may be why you got up to 300 degrees in your report on Aug. 18. The water boiling off does a lot to moderate the temperature and help hold at 225-250.

I haven't been doing this all that long, but just following the advice in the cooking section has resulted in several people just raving over the food.
 
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