WSM week 1


 
T

Trey L

New member
I'm in Texas where it's far too hot to turn on your oven 9 mos out of the year, so about two weeks ago I bought my WSM off of amazon and had it delivered to the house. Along with my cooker I also bought "Low & Slow" by Gary Wiviott. This book has turned out to be a great place to start my WSM education.

The first couple of chapters in the book are dedicated to basics like starting and maintaining your fire, Selecting a good wood for smoking, and dispelling myths about gadgets and gizmos that most retailers want to sell you. The chapters that follow have provided my wife and I with delicious smoked chicken, baby back and spare ribs all in the first week. I know that the lessons and recipes in this book are only a good foundation and not refined recipes, but we've had brag-worthy food all week long.

Just a couple of questions to end with:

-Any earth shattering revelations for a good rib smoke?
-What happens if I smoke ribs 30 min longer than I think I should?
-How will I know if I've smoked too long?

Thanks for any help you can offer!
 
trey,

I did the exact same thing about 6 weeks ago and have had a great time as well. I have not had really good luck with the lump charcoal as of yet and am leaning towards using the stubbs briquetts. The thing I like most about smoking is that you get to eat your mistakes!
Try smoking your ribs the extra 30 and see what happens, for me the fun is in the experimentation.

best of luck.

Dave
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Trey L:
Just a couple of questions to end with:

-Any earth shattering revelations for a good rib smoke?
-What happens if I smoke ribs 30 min longer than I think I should?
-How will I know if I've smoked too long?

Thanks for any help you can offer! </div></BLOCKQUOTE>

I smoke ONLY Baby Backs. No trimming to do, no trimmed pieces to try and fit on the rack.
Got a Weber Rib Rack, love it.

For ribs, 275° renders the fat better and faster. Faster is good so the rib does not dry out. Also, bark forms better at 275° on ribs.

Use 3 - 4 Tennis Ball sized chunks of wood. I always use Hickory on ribs.

I don't do 3-2-1, or any of that stuff anymore. Just throw 'em on an' let 'er rip!

After about 3 hours, start testing your ribs for done.
Use the "Tear" or "Toothpick" tests.

If you cook them too long, they'll dry out - YUK!
 
like charles, foilin' ribs (3-2-1) is not for me.
Baby backs are done sooner than spares.
I try to cook my ribs anywhere from 225º to 275ºF and have baby backs done between 4 hours to 5 1/2 hours at that temp.
Spares usually go for 5 to 5 1/2 hours. Butt then again, I'm in no hurry.
Question for you Trey, how long do YOU cook your ribs?
If you NEED 30 additional minutes, you can remove them from the grate when done to a pan and cover with foil then...
I've let ribs sit 40 minutes under foil and they were still hot.
Hope this helps.

And by the way, Welcome to the board!
 
sometimes they will need to cook longer than you think they should....Don't necessarily go by time but learn other methods for doneness...like the tear test.

oversmoking is primarily related to your/family/friends tastes. try 3 fist size chunks and then add a little more next time if you didn't get the smoke flavor you were looking for.
 
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