Friends,
This thought may be too simple, or too old, or something else for many of you, but when I figured it out it has made a great difference.
For two years I've smoked bb's in a weber rack, 3, 4 or 5 racks at a time. Every time the ends were burnt and dry because of the heat chimney that runs up the sides of the WSM. Last Friday I decided to block the heat coming up the sides under the ribs just to see if it made a difference. I folded up some tin foil 3 or 4 layers (2 of them) and placed them under the ends of the ribs after adjusting for the curve of the WSM, thus blocking the ribs from the heat column. The ribs were great and the ends as tender as the middles.
The ribs I did this past Friday (4 racks) were done the same way with the same results. I've seen people wrap the ends of the ribs but I found just putting some hearty foil to block the column produces excellence. Again, this tip may be too simple or too old for many of you, but I sure wish I had known it way back when. I hope it helps somebody.
This thought may be too simple, or too old, or something else for many of you, but when I figured it out it has made a great difference.
For two years I've smoked bb's in a weber rack, 3, 4 or 5 racks at a time. Every time the ends were burnt and dry because of the heat chimney that runs up the sides of the WSM. Last Friday I decided to block the heat coming up the sides under the ribs just to see if it made a difference. I folded up some tin foil 3 or 4 layers (2 of them) and placed them under the ends of the ribs after adjusting for the curve of the WSM, thus blocking the ribs from the heat column. The ribs were great and the ends as tender as the middles.
The ribs I did this past Friday (4 racks) were done the same way with the same results. I've seen people wrap the ends of the ribs but I found just putting some hearty foil to block the column produces excellence. Again, this tip may be too simple or too old for many of you, but I sure wish I had known it way back when. I hope it helps somebody.