Loin backs on the OTS - with photos

[Jeff R]

Thought I would share my first rib cook on the OTS. I have been using my gas smoker for years now, but decided I wanted to move into a WSM since most competitions don’t allow for gas. That is where I want to take this hobby next. Anyway, I bought the OTS to satisfy me until I acquire new smoker.

I have taken knowledge from others here plus the site, and turned out some really good ribs if I do say so myself.

Here is the temp monitoring method I learned here.

I used the minion with 6 lit coals. Learned that here too! Used a propane torch to get them lit easily.

I made the coal bank close to the edge and they went right up to the grill grate. I think that helped keep some heat from the bottom of the ribs.

I was able to maintain 280* +/- 5* at the lid for the 5 ½ hours I cooked.

During the cook. No pan or racks.

Sauced and almost ready

Cut and time to eat.

I think PP is next.

-jeff

 

[Bob Correll]

Terrific looking ribs Jeff, I think you have the hang of Weber charcoal cooking!

TVWBB has greatly improved my grilling/barbecuing too.

 

[Michael G. (Canada Mike)]

Look perfect, Jeff. Great work.

 

[Jeremy Calow]

Those are tasty lookin ribs Jeff, nice work on the cook.

 

[JeffB]

Yum.

Is there any concern with the cork catching fire? How far through the cork did you put the thermometer?

 

[Jeff R]

I had about 2" of the stem protruding through the cork, then the cork about centered in the vent. So I was reading about 3" into from the lid. No concerns of it catching fire, although it was well smoked. I saved it for next time since it did take me about 60 seconds to drill it.

 

[Tim Y]

NICCCCCCE!!!!

 

[Chris E]

Nice work! When in doubt follow the masters from this board and you'll save yourself from ruining a lot of good meat on your way to Pitmaster!

You just proved you don't need it but if you want to fiddle around with indirect BBQ on a kettle try something like this indirect setup using foil and firebricks.

Also checkout this thread for long indirect cooks on a kettle.

 

[Bob Sample]

Ribs look great Jeff. If you want lower temps in the kettle you might have to lose the cork so you can damper down the lid vent. I just hang my probe through the vent or put it on the grate after stabbing it through a small potato.

 

[Jeff R]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris E:
You just proved you don't need it but if you want to fiddle around with indirect BBQ on a kettle try something like this indirect setup using foil and firebricks.

</div></BLOCKQUOTE>

Yep, that is exactly what I set up and used.

 

[Chris E]

I didn't see the bricks in there at first. Keep on ribbin...