Garrett Rowe
TVWBB Member
When I bought my WSM I bought it mostly for ribs, although since I've had it I've tried a number of different BBQ meats. Anyhoo.. I usually get spares in the smallest size I can find, which around here is about 3.7# per rack untrimmed. I usually let them go for about 6-7 hours at a lid temp of 250*F. Well yesterday I bought a rack that was bigger than usual (4.6#) so I had planned on about a 7 hour cook time. Lit MM with Kingsford I was averaging about 265*F at the lid when I went to baste them at the 4.5 hour mark (about 15 degrees higher than normal for me). When I opened the lid, they were done! All the signs were there, the meat had shrunk down about 1/2 inch from the bone ends, they passed the tear test, they were done. So I pulled them off, let the cooker temp drop to about 220* sauced them and put them back for another 20 min. just to let some of the liquid evaporate from the sauce. The end product was excellent. Tender not chewey, juicy, good texture. I was pleased. But I am at a loss as to how they were done so soon. I know every rack is different, and my lid temps were higher than normal but not THAT much higher. Anyone else ever experienced this?
BTW no foil was used during any portion of the cook. Spares were trimmed KC style
Garrett
BTW no foil was used during any portion of the cook. Spares were trimmed KC style
Garrett