Erik Tracy
TVWBB All-Star
Monday's bbq was 2 nice full St Louis racks from Stater Brothers.
I did a modified 3-2-1 as I think 2 hours wrapped is too long.
3 hours on the WSM at a dome temp of 230-240, meat side up after rubbing with my homemade concoction. Combo of hickory and maple using a minion load of KBB. No mopping, turning, or peeking, just let 'em ride.
Then 1 hour wrapped with a drizzling over the top of each rack using apple cider vinegar, a squeeze of bbq sauce and some of the left over rub.
Then 1 hour unwrapped, slathered with some bbq sauce and back on the WSM meat side up to firm the bark.
The other half rack was set aside for left over snacking today.
I was very pleased with the results. Tender, good balance of smoke to rub to sauce to porky goodness.
I did a modified 3-2-1 as I think 2 hours wrapped is too long.
3 hours on the WSM at a dome temp of 230-240, meat side up after rubbing with my homemade concoction. Combo of hickory and maple using a minion load of KBB. No mopping, turning, or peeking, just let 'em ride.
Then 1 hour wrapped with a drizzling over the top of each rack using apple cider vinegar, a squeeze of bbq sauce and some of the left over rub.
Then 1 hour unwrapped, slathered with some bbq sauce and back on the WSM meat side up to firm the bark.

The other half rack was set aside for left over snacking today.
I was very pleased with the results. Tender, good balance of smoke to rub to sauce to porky goodness.