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Monsoon Ribs


 
L

Larry Wolfe

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I knew I should have cooked these ribs yesterday! It is POURING out, but it'll make the BBQ taste even better!

Got these untrimmed spares on sale at the local Giant food for $1.99lb, individually cryovaced. One rack is rubbed with Wolfe Rub Original and the other with kosher salt, black pepper, chili powder, granulated garlic and a little cumin. My wife doesn't like WRO......she's from Texas
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Smoking over Original Kingsford and cherry wood. My eye doctor gave me a ton of cherry already nicely chunked up, perfect size for the WSM. Got the trimmings unseasoned on top of the ribs, they'll smoke for about 3 hours, then will be vacuum sealed and used for seasoning beans, etc.

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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimK:
Looks great. You're brave to be smoking out in this weather. </div></BLOCKQUOTE>

Umm, more of a lack of common sense!
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I'd love to have an enclosed sunroom or something of the sort, or at least something covered.
 
Larry,

Do you always use briquettes? Do you ever use lump? What is that expander ring made out of? After seeing all your cook pics and tasting your rub, I just want to pick your mind. I hope that is o.k.?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Robert Clark:
Larry,

Do you always use briquettes? Do you ever use lump? What is that expander ring made out of? After seeing all your cook pics and tasting your rub, I just want to pick your mind. I hope that is o.k.? </div></BLOCKQUOTE>

Sure it's fine!

Umm, 9 times out of 10 I use Original KF. Why? I can find it anywhere, I have been using it for years and it's gonna cook the same everytime I use it. I use various brands of lump from time to time when I have a chance to go by a store that carries it and I also have used other brand briquettes. So, the main reason I use KF is because it's very accessible and I like it's consistency.

The extender ring was made by a friend of a friend and there were about 5 made. Now the guy will not make anymore......there could be a real gold mine in making them for sure. It looks and feels like it's made from rolled aluminum, but I have no idea. I'll talk close up pic's later to give you a better idea of how it's made.
 
I am a lump guy. Whether I am smoking or grilling, I think it adds alot of flavor to the food. I find it to be better IMO than Kingsford.
 
Good luck with the ribs Larry. I pretty much had the same weather last Sunday and did ribs in the pouring rain. They turn out pretty good so don't let the rain scare you. Vince
 
Ribs aren't done, but the trimmings are so I chopped what I needed for black eyed peas and vac sealed the rest. I'm also going out of the norm and not foiling my ribs today.

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The rack that you have on your extension, is that the lower rack? I have seen you make four layers of ribs in another thread. Just curious why you are only using the top section today. Vince
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
Umm, more of a lack of common sense!
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I'd love to have an enclosed sunroom or something of the sort, or at least something covered. </div></BLOCKQUOTE>I wish I was doing that instead of sitting in traffic to and from Busch Gardens, just to get rained on and turn around and come home.
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As always, Larry, it looks great and mighty tasty.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Vince B:
The rack that you have on your extension, is that the lower rack? I have seen you make four layers of ribs in another thread. Just curious why you are only using the top section today. Vince </div></BLOCKQUOTE>

The normal 'top' rack is where the ribs are cooking today and the trimmings are on the extended rack.

It's kinda hard.......typing and eating! I'm enjoying myself right now....
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I hope you made enough for the class... Those look dEEEEEEElicious! I haven't done ribs for a long time. I liked 'em best @ ~5.5 hours, pull off the bone tender.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clint:
I hope you made enough for the class... Those look dEEEEEEElicious! I haven't done ribs for a long time. I liked 'em best @ ~5.5 hours, pull off the bone tender. </div></BLOCKQUOTE>

Clint, I'm your Huckleberry! BURP

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I so wanted to do ribs today, but ran out of time. With the extender rack on top, does the lid go on the smoker?

by the way, you just made me soooo hungry.
 
Hi Larry. Your ribs look so so good. I seem to be very hit and miss when doing ribs. Can I ask, What temp did you stick to and as you mentioned foiling. How long would you cook your ribs before foiling them??

Thanks.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clay Cope:
I so wanted to do ribs today, but ran out of time. With the extender rack on top, does the lid go on the smoker?
by the way, you just made me soooo hungry. </div></BLOCKQUOTE> Yes, with no problem!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Alan Mathews:
Hi Larry. Your ribs look so so good. I seem to be very hit and miss when doing ribs. Can I ask, What temp did you stick to and as you mentioned foiling. How long would you cook your ribs before foiling them??

Thanks. </div></BLOCKQUOTE>

Alan,
I do not go by a certain temperature when making BBQ, I use a temperature range and try to shoot for 245º-260º. If the temps go +/- 20º or so I don't bother making any adjustments, they almost always settle back into my ideal range. For instance, yesterday it was raining cats and dogs and the temps were lower initially, but eventually increased and then another storm came and they dropped again. Had I been trying to stick with an exact temp, I would have driven myself nuts.
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Even if the weather was nice, I don't fool with the WSM after it gets to 200º. At that point I shut the vents down about 80% and do not touch it again until the food is done.

Generally I will foil spare ribs after about 3.5-4 hours in the smoke and keep them in the foil no longer than 1 hour and then back on the grill to firm up. These ribs I cooked yesterday I did not foil and they took right at 5.5 hrs and turned out perfectly tender. Hope this helps.
 
Larry, terrific pixs!
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Could you please give me the height measurement of the of your rack extender? Are you happy with this dimension, or does your experience with it suggest another height would work better.
I ask because I know someone who works in metal, he loves good Q, and I might be able to get one (or MORE!) made up.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by SANDEE MCKINIVAN:
Larry, terrific pixs!
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Could you please give me the height measurement of the of your rack extender? Are you happy with this dimension, or does your experience with it suggest another height would work better.
I ask because I know someone who works in metal, he loves good Q, and I might be able to get one (or MORE!) made up. </div></BLOCKQUOTE>

Let me measure it when I get home this evening and I'll forward the measurements to you. If you can get someone to make some, I'm interested in purchasing another for my other WSM. I believe it's about 4" high. You can get 2 brisket flats underneath with no problems.

As far as the dimensions go, I think it's pretty good the way it is. Not sure if any changes would be necessary.
 
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