WSM Question


 
C

C Erickson

New member
I recently purchased a WSM 18.5" after much research and debate about the various types of smokers available. After doing my first smoke this weekend consisting of 2 racks of beef loin ribs, a rack of pork loin ribs and a rack of St. Louis cut pork spare ribs i must say the flavor and taste was incredible.

I do have 1 question for other WSM owners out there. On average how long do you smoke your ribs, mine smoked for 4.5-5 hours at 220-240 degrees. The taste as i said was exceptional and while tender, they were not the quite fall off the bone tender i was seeking. I checked the internal temps and when they read done i took them off to avoid over cooking. I did not open the lid of the cooker during the process, opening only the side door to add water as needed.

I am just curious how long other WSM owners smoke their ribs as i am guessing i pulled them off too soon thinking i would over cook them if i left them in the smoker and doing so would have lead to the tenderness i seek.

Thanks.

Erickson
 
Hi, Welcome to the best Forum on the 'net!

Don't cook anything to time, always cook to doneness.
I did 3 racks of Baby Backs yesterday. When they were done, they had been cooking about 4.5 hrs @ about 250°. However, last week I did the same cook, and those took 6 hrs @ 250°.

You never know how a particular piece of meat is going to cook. That's what makes it fun!
 
Your 4.5~5 hours isn't unusual. Various methods such as the 3-2-1 and 2-2-1 are 6 and 5 hours respectively.

Tenderness is the real 'it's done' indicator.
 
I almost always use spares that I cut to St. Louis'. I don't open the lid until 3 hours have passed and I'll spritz with a little AJ. After 4 hours or so I check again and if the bones are showing about 1/4 inch. I give them the tear test on the thick side not the rib showing side. If it tears easily, I'll slather with BBQ sauce and let them cook another 15 mins. Then - off they come - a little rest and it's chow time. They've been great! Pull easily not fall off the bone. Fall off is over-cooked IMHO.
 
1st, Welcome to the site Erikson,
2nd, Be patient with your Bullet. It'll take a few cooks to get all the shine off the inside and become "seasoned". Doing a couple of Butts on will help. The more you use it the easier it'll get. Here's some great advice from another new member.
http://tvwbb.com/eve/forums/a/...80069052/m/326100786
Remember to enjoy and have some fun with it.
 
C,if the meat has pulled away from the bone,usually they are tender and done. I do BB's for about 5 hours,spares about 6. Notice I said about!
 
Thank you to everyone who replied, i will take all of this under advisement as i begin my second venture with the smoker which will consist of 4 chickens and assorted pork/beef ribs.

Erickson
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I do have 1 question for other WSM owners out there. On average how long do you smoke your ribs, mine smoked for 4.5-5 hours at 220-240 degrees. The taste as i said was exceptional and while tender, they were not the quite fall off the bone tender i was seeking. I checked the internal temps and when they read done i took them off to avoid over cooking. I did not open the lid of the cooker during the process, opening only the side door to add water as needed.I am just curious how long other WSM owners smoke their ribs as i am guessing i pulled them off too soon thinking i would over cook them if i left them in the smoker and doing so would have lead to the tenderness i seek. </div></BLOCKQUOTE>

'Done' is not a matter of internal temp. 'Tender' is not a matter of internal temp. You'll do yourself a favor by not focusing on internal temp.

Though I agree with others that fall-off-the-bone is overcooked, if that's what you like then go for it. Cooking longer can get you there but foiling during - in the middle or towards the end of - cooking is more effective. Foiling increases cooking efficiency by making heat transfer much better, and this causes tissue to more easily separate from bone.

Since you asked, I cook back ribs and spares well over 300? - 325-375?. They're done in less than half the time of typical low/slow cooks.
 
Well said KK, i to cook my ribs around the 275-325 range cuts the cook in half and in my opinion tastes better
 
We do happen to like our ribs to fall off the bone and the 3-2-1 method works well for me. I actually do the 3-2 part and then start checking for tenderness. I know that fall off the bone is over done to most, but I can't help it. When I foil I hit em with some apple juice / apple cider vinegar mix and let em go. Good luck with whatever you decide.
 
Shane, you're right on the money with your "whatever YOU decide" quote. Cook'em how you like 'em. It's your WSM and your ribs. Oh, wait a minute. The US Gov't has just issued a "no fall off the bone" policy. And no mustard slathers and no injecting pork butt or brisket either.
icon_smile.gif
 
Hey Frank, I do believe that it should be illegal to put ketchup on a hot dog, but other than that go for it!
icon_smile.gif
I was gonna ruin some ribs today, but the butcher is closed.
icon_mad.gif
Perhaps i shall burn up some chicken wings instead
wsmsmile8gm.gif
 
You must log in or register to reply here.

 

Back
Top