Steve Petrone
TVWBB Platinum Member
Spares in 3 1/2 hours. 270-330* Here's how.
Marinade: 3 lemons and a quart of apple juice.
I marinaded for 1 hour-4 hours would be better.
Todays cook was a time management project.
The cook started with 1/3 ring of kingsford. 3 peach and 3 apple chunks. Started Minion cook with 1/2 weber chimney of lit coals. This was an empty pan cook. The first hour ran at 270. I openned up the vents and then ran at 330 for the rest of the cook.
The ribs were removed from the marinade and dried. Used a light dusting of Memorial rub.
Cooked for two hours. Next, I foiled for 45 minutes with apple juice and lemon like the marinade. They were finnished for 45 minutes w/o foil. A light glaze of 5 parts No. 5 Sauce and one part AJ and lemon.The ribs went on at 4.00 pm and were off by 7.40 pm.
Since my previous ribs cook resulted in dried out ribs, I went back to what I had been succcessful with pre-wsm. Raichlen cooks ribs at 325. The marinade was from him as well (perhaps slighly different proportions).
Admittedly, I am NOT a rib expert but these were very good. You can cook ribs hotter and quicker.
Marinade: 3 lemons and a quart of apple juice.
I marinaded for 1 hour-4 hours would be better.
Todays cook was a time management project.
The cook started with 1/3 ring of kingsford. 3 peach and 3 apple chunks. Started Minion cook with 1/2 weber chimney of lit coals. This was an empty pan cook. The first hour ran at 270. I openned up the vents and then ran at 330 for the rest of the cook.
The ribs were removed from the marinade and dried. Used a light dusting of Memorial rub.
Cooked for two hours. Next, I foiled for 45 minutes with apple juice and lemon like the marinade. They were finnished for 45 minutes w/o foil. A light glaze of 5 parts No. 5 Sauce and one part AJ and lemon.The ribs went on at 4.00 pm and were off by 7.40 pm.
Since my previous ribs cook resulted in dried out ribs, I went back to what I had been succcessful with pre-wsm. Raichlen cooks ribs at 325. The marinade was from him as well (perhaps slighly different proportions).
Admittedly, I am NOT a rib expert but these were very good. You can cook ribs hotter and quicker.