John K BBQ
TVWBB Wizard
I made some Ribs on Sunday and got snake bit a little bit on timing and to some extent windy conditions.... had fun cooking tho, and I think my mop sauce was a winner. I made the mop sauce with a "savory" style store bought (about 1/2 cup) and a 1/2 of apple juice, then about a tablespoon of Worcestershire sauce because it tasted a little sweet and not salty enough without it. Ribs were seasoned with Blues Hog, and smoked fairly hot (around 300 to 325) and mopped at hour 1, hour 2, and then wrapped at hour three for about another 1.5 hours. Ribs were super tender after being in the wrap, but then I could get the WSM to run much under 300 which made the bark way too "crispy".
The chicken was the bigger hit with my wife and guests. I did the chicken on my WSK, directly over the coals with the grate in the lower position. I took a lot of rime to pat the chicken dry before seasoning. Chicken was dry brined with SPG under and on top of the skin, then dusted lightly with blues hog before I put in on the heat. The WSK ran around 275 and was pretty stable for 3 hours on that one fully lit chimney of Fogo lump. I cooked skin side up for about 2 hours and then skin side down at the end to crisp it up a bit more.
Here are the lasers coming down on my ribs right when I first put them on
Here they are - right after I took them out of the foil wrap..... man I was feeling good about these ribs at this point.
Here's where we ended up... overly crispy bark... on the ribs. I simply ran too hot for too long. I was trying to finish early but keep things warm and the oven was tied up in the house, and the WSM just wouldn't cool off fast enough. In hind sight, I should have just put them on the countertop under foil, and under some towels.... Much like the KC Chiefs....I can't win em' all. Chicken wasn't "pretty" but it was one of my better chickens, white meat was still moist and the dark meat was very tastey.
The chicken was the bigger hit with my wife and guests. I did the chicken on my WSK, directly over the coals with the grate in the lower position. I took a lot of rime to pat the chicken dry before seasoning. Chicken was dry brined with SPG under and on top of the skin, then dusted lightly with blues hog before I put in on the heat. The WSK ran around 275 and was pretty stable for 3 hours on that one fully lit chimney of Fogo lump. I cooked skin side up for about 2 hours and then skin side down at the end to crisp it up a bit more.
Here are the lasers coming down on my ribs right when I first put them on
Here they are - right after I took them out of the foil wrap..... man I was feeling good about these ribs at this point.
Here's where we ended up... overly crispy bark... on the ribs. I simply ran too hot for too long. I was trying to finish early but keep things warm and the oven was tied up in the house, and the WSM just wouldn't cool off fast enough. In hind sight, I should have just put them on the countertop under foil, and under some towels.... Much like the KC Chiefs....I can't win em' all. Chicken wasn't "pretty" but it was one of my better chickens, white meat was still moist and the dark meat was very tastey.
