need help
- Thread starter KARL K
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Rick Jones
TVWBB Fan
Throw a half a chimney of fresh hot coals in there. That should take you through the rest of the cook without any problem.
Good Luck,
Rick
Good Luck,
Rick
Rick,
The temp went back up to 250. I opened the lid to put more apple juice on and take temp of rib. The temp was 140 on the piece that I cut off from the bone side. Is that a normal reading after about 41/2 hours? You need alot of patience doing this I am finding out. Hope the reward is worth it.
The temp went back up to 250. I opened the lid to put more apple juice on and take temp of rib. The temp was 140 on the piece that I cut off from the bone side. Is that a normal reading after about 41/2 hours? You need alot of patience doing this I am finding out. Hope the reward is worth it.
Doug D
TVWBB Hall of Fame
It's very difficult to use a thermometer to reliably judge the doneness of ribs-- there just isn't the mass that a thick cut of meat has. I judge by three factors: time, appearance, and feel. 5-1/2 to 6 hours for spares, the meat pulling down on the bones' ends a good half inch, and taking two adjacent bones and gently pulling or twisting to gauge looseness.
First smoke over....6 1/2 hours for 2 slabs of spare ribs. Caught my neighbor on the way out with a couple of ribs to taste. He liked them so much he didn't offer his wife one. I guess thats a victory on the first attempt. I had them straight off the cooker and they tasted like candy. I had trouble taking the membrane off and left it on. It made no difference to me. Next cook will be baby backs. It is alot more work then I thought but well worth it. My office will be the next judge on Tuesday...Thank you all who helped ....
Doug D
TVWBB Hall of Fame
They'll be better next time if you get that membrane off. Takes very little practice. Get a corner furthest from the skirt started with a thumbnail or butterknife. Grab it with a dry paper towel and start pulling up and away from the starting corner. It will normally come off in one piece if you maintain the proper pull.
Steve Hilmer
TVWBB Super Fan
Karl, Did you foil the ribs? If so, how and what do you think of the ribs?
Steve,
No foil. 6 1/2 hours and I pulled it off. The ribs tasted like candy. My neighbor is excited about this summer. Smoked goodies sitting by the pool. I don't know how folks do overnight cooking without checking. I needed to adjust the vents many times. I wonder if that was just a rookies mistake or the way things go for everyone.
No foil. 6 1/2 hours and I pulled it off. The ribs tasted like candy. My neighbor is excited about this summer. Smoked goodies sitting by the pool. I don't know how folks do overnight cooking without checking. I needed to adjust the vents many times. I wonder if that was just a rookies mistake or the way things go for everyone.
Tony Weisse
TVWBB Super Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by KARL K:
[qb]I don't know how folks do overnight cooking without checking. I needed to adjust the vents many times.[/qb] <HR></BLOCKQUOTE>That's part of the learning process. The WSM really doesn't need that much attention. I did BB's yesterday using 3-2-1. I only had to adjust one vent and that was after the wind picked up a bit.
Have fun with your WSM, Karl.
[qb]I don't know how folks do overnight cooking without checking. I needed to adjust the vents many times.[/qb] <HR></BLOCKQUOTE>That's part of the learning process. The WSM really doesn't need that much attention. I did BB's yesterday using 3-2-1. I only had to adjust one vent and that was after the wind picked up a bit.
Have fun with your WSM, Karl.
Tom Barineau
TVWBB Super Fan
Karl-
Congrats. Sounds like your ribs were a success.
FWIW, I think my WSM settled down somewhat after the new wore off (or the build-up wore in).
What really has made a difference to me is using washed play sand from Home Depot rather than water. I use a Brinkman charcoal pan 3/4 full and covered with foil, but many here use the WSM water pan with sand. My temps stay real steady, so you might consider trying sand.
Run a search here and you'll find much discussion about sand vs. water. Myself--I'm a reformed water user.
Tom
Congrats. Sounds like your ribs were a success.
FWIW, I think my WSM settled down somewhat after the new wore off (or the build-up wore in).
What really has made a difference to me is using washed play sand from Home Depot rather than water. I use a Brinkman charcoal pan 3/4 full and covered with foil, but many here use the WSM water pan with sand. My temps stay real steady, so you might consider trying sand.
Run a search here and you'll find much discussion about sand vs. water. Myself--I'm a reformed water user.
Tom
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