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Spare ribs success!


 
B

Bill Curry

TVWBB Member
Hi all,
Did some spare ribs on my WSM 22 following the gary Wiviott "Low and Slow" method. They came out perfectly. We did a End of Summer deal where I did spare ribs and my cousin did pulled pork - a good time was had by all.
Photos of my ribs:
Spare rib photos
 
Way to go, Bill. Other than Wiviott's ideas on charcoal, he's got a solid approach in my book. Good luck with the rest of your bbq education.
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Thanks all.
Dave- just curious, what about Gary's charcoal ideas do you differ on - in the cooks I've done so far (and I've done about a dozen total now) it has worked perfectly following his directions each time...
Thanks,
Bill
 
It's not that there's anything wrong with his method, other than being incredibly inefficient. By that, I mean that if you have to light a chimney and get ready to refuel at the five hour mark, I'd see if there was an easier way to do it. That's not what I was referring to, though. It's that he seems to have unusually discerning tastes when it comes to his charcoal, or lump I should say. It's lump or nothing, and not even any leftover lump. Anyway, I just don't get it, especially since he recommends starting off with SIX chunks of wood, no matter what he's cooking; adding even more after refueling if smoking pork butts. I mean, I'm all about smoke flavor too, but if you get that much smoke flavor on meat, how in the heck are you gonna notice any difference between lump, left-over lump, or Kbb?
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So Wiviott's "Minion Method" isn't the best. However, his cooking methods like turning/rotating meats for evenness and cooking in the 250-275* range are spot on, as is the way he describes pork butt doneness for pulled pork. Just remember that his methods are for the old wsm that held only a gallon of water. The new pan holds well over twice that much and will make it significantly harder to reach the temps he cooks at after your cooker gets well seasoned from use. Of course, you don't have to start off with a full water pan just because it's so deep.
 
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