AZ Barbeque.com
Smokers, Grills, Pitts & More => Weber Smokers & Grills => Topic started by: jim on March 14, 2008, 08:02:40 am
-
I thought I would share this experiment with you all. Prepped and cooked these 3 BB ribs last night, the WSM was holding 225 deg and I was adding some apple wood sticks for smoke. At 2 hours I noticed the bones starting to pull back a bit, but 2 hours did not make sense. Flipped them in the rack and spritzed with apple juice, let go for another hour, I pulled them just under 4 hours and heres the finish product. The were dry but tender, as I thought about the process, I wondered if in the WSM there so confined that the ribs were in fact cooking faster than normal (it was 3:30AM). I got up went down stairs and pulled another 3 pack to cook tonight --
jim
[attachment deleted by admin]
-
here's the finished product --- to many kbg's to fit on the post.
[attachment deleted by admin]
-
Jim, How often were you spraying them?
I have a steamer on my Diamondplate Smoker that keeps things moist for about 2 hours, after that, I spray everything every half hour. Just a thought...
Looks great though, you certainly have me hungry now.. ;)
-
Check out the modified $8.00 rib rack from Lowes --- spritzed with apple juice about every 30 min. after the first 2hours of run -- to set the rubs
jim
-
spritzed with apple juice about every 30 min.
oil
-
Jay oil? that's a new one on me -- I'm firing up tonight --- olive and something I buy at the store --
jim
-
Meaning an intial oil......... or oil throughout the process?
-
Meaning an intial oil......... or oil throughout the process?
Sometimes both.....practice, practice.
-
Water Spray in a Water Smoker?
Interesting
-
Did you put water in it? Using it with or without water (or other medium) will effect the cook times. Also, does the WSM have 2 cooking levels? I have a chepy Brinkman bullet (10 years old ;D) and it has 2 levels. The lower one just above the water pan (no fluids) is were my temps tend to be more predictable even in less than perfect weather. Keep experimenting. Good eatin' ;D
-
Careful spritzing oil in the WSM, if the spray is too fine it can create a fire if it you over do it.
-
Update -- fired up the WSM placed the 3 BB ribs on my modified rack and started the process. 2 hours later I foiled them and returned them to the cooker -- 1.5 hours more there to the Carlisle for about an hour ---- They were perfect, I don't really understand why the times are so short but they are -- temp was a constant 225
PS -- I did notice that the end ribs get a little over done, may wrap them with foil
jim
-
Did you keeped them wrapped in foil while they were in the Carlisle or did you take them out?
The end ribs were likely overdone due to the fact that the hot airflow in a WSM comes up the sides around the pan and anything very close to the side will catch that draft.
-
They were wrapped in the Carlisle, that's what I figured that the heat was coming around the sides of the drip pan
-
How often did you spray them? or not?
-
Only when we check temps
So not too much
-
thanks...........