Making Baby Back Ribs Today Need Advise WSM 18"


 
V

Vince B

TVWBB Pro
I am making 3 slabs of BB's today and the more I read the more confused I get. Today it looks like rain but not very windy. Temp is about 45* and the sky is supposed to clear up later in the day. @ 7:45am I lit one full chimney and then placed it on top one chimney unlit @ 8:10am. I then took about 4 good size chunks of hickory and placed them on top of the lit coal. I let the wood lite up and then assembled the WSM. I left all vents 100% open until the cooker was around 300*. @ 8:30am I then put the ribs on with using a rib rack cut in half slabs. I did have some trimmings from the ribs that I threw on the top grate next to the rib rack. I am using a candy thermometer in the top vent. Sure enough we got a few sprinkles just as I put the ribs on. The temps were around 300*ish at 9:00am I took and closed the bottom vents to about 33% and the temps seem to fall to around 250*. About 9:30 the rain kicked in and the temp of the cooker was at about 280*. I then just closed the vents to 25% and the temp seems to staying at *250 by just now at 9:45. My question is am I going to have an issue smoking in the rain? It seems I've read that some guys do it in shelter and others say it really did not effect any thing. The rain seems to come and go so I think I might be fine. If not I will pull them when it is time to foil and toss them in the oven. Also I was considering the 3-2-1 method on the WSM. 3 hours smoke, 2 hours foiled and then one hour sauced unfoiled. If I have read this method correctly the last hour they should be sauced. This should not only let the ribs caramelize but also let the meat tighten back up a bit on the bones. I like when ribs pull off the bone easily but not necesaraly fall of the bone. Is this cook going to work???? I always get nervous when the conditions are not as ideal as I would hope. Also I know that there are many different ways to do this so I guess I'll be winging it! Any thoughts or ideas will be appreciated. Thanks in advance. Vince



Just remembering now to say I did rub these ribs with a mixture of the normal stuff used by most. Also I did pull the ribs out of the frig at 6:30am and prepared them when I got the chimney going. Basically pulled the membrane, washed, dried, and then rubbed. I think this all took place after the chimney was started and I was done just around the time it was fully lit. I did not let the ribs sit with the rub for very long. Is this ok? Also should I flip these ribs on the rib rack?
 
If it rains hard the temp may drop some, but the temp is already pretty cool up there so I would imagine it would be negligable.

Personally, I believe the 3-2-1 is too long for BBs. I did more like a 3-1-1 when I used foil last time plus my temps were lower than yours.

Good luck, they ought to be smokilicious.
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6 hours foiled, not foiled, only 5 hours, etc. You are correct, everyone has a different method / preference. It'll just take cooking ribs a few times to figure what you like the best. Not a bad thing.

I personally have not tried the foiling yet, but I haven't had anything close to perfect yet either. Actually, doing the 3-2-1 method was next on my list to give a try. Let us know how it turns out. As I'm beginning to learn, there's hardly a wrong way to cook in the WSM.
 
I wouldn't worry about a little minor rain, I would be surprised if it affects you at all.

Check the ribs periodically when they are in the foil, 3-2-1 is a guideline but depending on the size of your racks they may be done sooner or later. Definately give them a poke from time to time to test the tenderness.

Don't worry about not letting the ribs sit out with the rub on them for to long, that should be just fine, especially if you are using a stronger rub and saucing. You'll have lots of flavor.

I personally don't flip ribs on a rib rack. Definatley your call and it wouldn't hurt anything, I just don't see to much reason to.

Hope it goes well!

Clark
 
Thanks guys. I realized at about 2-1/2 hours into the cook I was very low on foil and also did not have any apple juice. Went to go run out to the store only to find my wife's car had a flat tire. Well got in my car with the wife dropped her off at the grocery store to get what we needed. Then I headed to auto zone to get a can of fix a flat, a new 50' air hose (old one was to short to reach the tire)and then HD to get the connections for the new hose. Good thing all three are a stones throw away from one another. Mind you it has been raining hard here off and on. Currently I pulled the ribs at 3.5 hrs. Foiled and sprayed heavily with apple juice. I put three foil packs on the bottom rack and three on the top and sealed it all back up. I do not think the rain has been an issue and all appears to be ok. I did before foiling poke the the racks with a tooth pick and they seemed to be pretty tender. I think they are going to be great providing we do not have anymore tragedies here today!!! Current temp is at 300* with all three bottom vents closed. With the lid off for a few the fire kicked up a bit. I think I'm going to let them foil for one hour and then sauce them for .5 and serve. Sorry no pic's today of the process but I have had my hands full. BTW the niblits I had on the sides were like rib jerky. I forgot about them being on there but they were quite zesty and lacklinks would have been proud! I know the dog like the one I gave him. Thanks again. Vince
 
Vince,I did a rack of BBs for the wife and myself today. I don't follow the 3-2-1 method. I rub 'em and smoke them naked for anout six hours at 225-250*. Never had a complaint(or much of leftovers,either!
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). But,there are people who swear by the 3-2-1 method. If it works for you,go for it.
 
Thanks for the advise guys. The ribs turned out pretty good. I think there is really no right or way to making ribs on this smoker. Mine turned out very tender but I think I used to much wood for smoking and also my heat was pretty high. I am going to cut back next time around on both. I made these for my mom that was in from out of town. She never goes back for seconds but did when I made these. I by trade build high performance transmissions and my mom thinks that I missed my calling with cooking! I really love to do this stuff and maybe some day I will give it a shot and open a small BBQ joint here in the chicago area. Just have to keep working on the dishes! Thanks guys for the help and the people who created this site! You guys are #1 in my book. Vince
 
Hi Vince,

Glad it turned out well. I would say that if you are smoking at 280-300 the ribs would be ready much quicker than 6 hours....I do bbs at 250 for about 5 hours. If you want to do in the hight 2s, start checking for tenderness at 4 hours maybe even a little earlier.
 
I have to agree with you James. I think next time I will do a 2-2-1 or less. Like I said they were good but I felt they could be better. I did have a 1/2 slab tuesday for lunch and the left overs were great. Then again with many dishes left overs are better! Thanks Vince
 
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