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Ernest Buckley

Ernest Buckley

TVWBB Fan
Hi Everyone-

I feel like I just became part of a cult LOL!

Seriously, I have been wanting a WSM for 6 months and I finally got one last week.

I smoked my first ribs last night but it did not come out anyway near what I usually do on my Weber Silver One Touch 22 1/2. I was pretty disappointed with my results (too dry) and actually lost sleep last night trying to figure out what I did wrong. Anyway, I went out early this morning, got myself another 5 racks to redeem myself but I`m making the ribs on my Silver One Touch because a friend of mine asked me to make them for her party tomorrow so you could imagine my dismay and frustration last night.

Anyway, I`m learning... Looking forward to picking up ideas here and sharing what I discover.

Peace,
EB
 
I was pretty disappointed with my results (too dry) and actually lost sleep last night trying to figure out what I did wrong.
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First: welcome!

What did you come up with for answers and why?
 
Originally posted by Ernest Buckley:
Hi Everyone-

I feel like I just became part of a cult LOL!

Seriously, I have been wanting a WSM for 6 months and I finally got one last week.

I smoked my first ribs last night but it did not come out anyway near what I usually do on my Weber Silver One Touch 22 1/2. I was pretty disappointed with my results (too dry) and actually lost sleep last night trying to figure out what I did wrong. Anyway, I went out early this morning, got myself another 5 racks to redeem myself but I`m making the ribs on my Silver One Touch because a friend of mine asked me to make them for her party tomorrow so you could imagine my dismay and frustration last night.

Anyway, I`m learning... Looking forward to picking up ideas here and sharing what I discover.

Peace,
EB
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What temperature did you cook them at...and for how long?

My first few attempts at ribs didn't come out as well as expected, but after reading dozens of threads here, you pick up so many tips, you eventually make perfect ribs every time.

Keep at it and you will get the hang of it...
 
Just a heads up Ernest, if you purchased the WSM via Amazon, they're selling it for $179 right now so call them up and get the difference back.

Erik
 
Hi Everyone,
Thanks for the welcome.

Kruger- not sure what I did wrong but after about 4 hours the ribs were tough and the heat was definitely in the 225 range. I eventually put them on my Silver 22 1/2 to save what was left. I usually get the ribs tender but these were on the tough.

I also have to buy a temp. gauge. Any suggestions?
 
EB,
KK will pick up on this no doubt, just my .02. Were they spares or baby backs? In either case, 4 hours at 225*, IMO were undercooked. If you tried to put a probe between two bones you probably would have felt the meat too tough to go through. Wait until the probe goes right through, ie tender meat
 
Originally posted by Dave/G:
EB,
KK will pick up on this no doubt, just my .02. Were they spares or baby backs? In either case, 4 hours at 225*, IMO were undercooked. If you tried to put a probe between two bones you probably would have felt the meat too tough to go through. Wait until the probe goes right through, ie tender meat
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Yep to what Dave said. At 225 grate temp (not lid temp) and they were BB's your looking at 5-6 hr range, If they were spares 7+ hrs. Now if you were measuring your 225 temp through the top lid vent, then your top grate temp was 10-15 degrees lower than at the lid. So if that was the case they were Way undercooked.
 
What is KK?

I guess I panicked... I`m not used to smoking longer than 4 hours. I also need to get a thermometer. Any suggestions?

Right now, I`m smoking some pork shoulder (butt).

Thanks,
EB
 
Originally posted by Ernest Buckley:
What is KK?
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Mr Kevin Kruger. Head Chef of TVWBB.
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Aw, shucks!
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Ernest, cooking tough meats to tender at low temps takes time. You can cook at higher temps to shorten the cook time but time is still required. All the tough red meats we barbecue will easily yield to a probe, pick or fork when tender and that's the point we want to cook to in most cases.

You can monitor lid temp or grate temp or both. I usually just monitor lid temp as it's easiest to do, imo. I use a therm from BBQ Guru made by Tel-Tru that mounts via a silicone cork into a lid vent hole. A metal candy therm works as do digital wired probes suspended through a vent hole.
 
Originally posted by Ernest Buckley:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">First: welcome!

What did you come up with for answers and why?

Kevin
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Hi Kevin,
I think the problem was that I used the Minion Method! Does it make sense to use the Minion Method on Baby Back Ribs?
EB </div></BLOCKQUOTE>
The MM will not have any effect on how your ribs turn out. I use the MM for almost every cook. One exception, that would be for a high heat cook. For that I drop a whole chimney of lit on top of the unlit.
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Originally posted by Ernest Buckley:
The only other explanation is that I did not let the ribs smoke long enough? Any insights appreciated.
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Ernest, In my above post I said about grate or lid temp. We really need to know where you were measuring the temps, because it makes a big difference on where the temps were taken. If the temps were taken in the lid then the top grate temp was was lower than what you thought you were cooking at. 225 at the lid gets you about 210-215 at the top grate, and 4 hrs at that temp is no way near long enough to cook BB's ribs to tender. And at those low temps, you can really dry them out. But as I re read through your post you have no thermometer in the WSM. So it's safe to say you cooked without one?
 
But as I re read through your post you have no thermometer in the WSM. So it's safe to say you cooked without one?
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You are correct. I did not have a thermometer. I`m looking into getting one ASAP, like today.
 
Originally posted by Erik G:
Just a heads up Ernest, if you purchased the WSM via Amazon, they're selling it for $179 right now so call them up and get the difference back.

Erik
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Thanks for the "heads up" Erik - just sent off an e-mail to Amazon. Do appreciate your post. Cliff
 
Originally posted by Cliff Parham:
Thanks for the "heads up" Erik - just sent off an e-mail to Amazon. Do appreciate your post. Cliff
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Cliff, if I am not mistaken, you have to call Amazon while they're offering that price. Since $179.99 was a Memorial day special, I don't believe Amazon will honor that price and give you the difference. It still doesn't hurt to try. Good luck.

Erik
 
Originally posted by Erik G:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Cliff Parham:
Thanks for the "heads up" Erik - just sent off an e-mail to Amazon. Do appreciate your post. Cliff
Click to expand...

Cliff, if I am not mistaken, you have to call Amazon while they're offering that price. Since $179.99 was a Memorial day special, I don't believe Amazon will honor that price and give you the difference. It still doesn't hurt to try. Good luck.

Erik </div></BLOCKQUOTE>
Hello again, Erik and thanks again for the heads up. This was my experience and I offer acolades for Amazon: As you know I stated I had sent an e-mail to Amazon requesting
instructions for price adjustment. That was before my post of 1:38 pm on 5/27. At 5:48 pm on 5/27 I received an acknowledgement / review of my sales transaction w/verification of my eligibility for the $20 adjustment. I was further advised a confirmation of the posting of the credit to my Amazon Store Card Account would be forthcoming!! I received that confirmation at 4:54 pm on 5/28. What Customer Service that is!! Apparently Amazon will accept telephone as well as e-mail requests and the adjustment will be honored as long as the lower published price had occurred within 30 days of the product release to the purchaser. Nice. Thanks a lot and I look forward to seeing on the board, have a great summer. Regards, Cliff.
 
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