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learning the WSM

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jim

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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



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#1 - March 14, 2008, 08:02:40 am

jim

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here's the finished product --- to many kbg's to fit on the post.


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#2 - March 14, 2008, 08:04:46 am

Mike (AZBarbeque)

  • Karma: 163
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..  ;)
#3 - March 14, 2008, 08:39:49 am
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

jim

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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
#4 - March 14, 2008, 09:25:27 am

Jaybird

spritzed with apple juice about every 30 min.

oil
#5 - March 14, 2008, 09:49:32 am

jim

  • Karma: 0
Jay  oil? that's a new one on me -- I'm firing up tonight --- olive and something I buy at the store --
jim
#6 - March 14, 2008, 11:10:47 am

force

  • Karma: 1
Meaning an intial oil......... or oil throughout the process?
#7 - March 14, 2008, 04:27:55 pm
Huge Fan of Mike (AZBarbeque)... He's My Hero..

Jaybird

Meaning an intial oil......... or oil throughout the process?

Sometimes both.....practice, practice.
#8 - March 14, 2008, 04:31:57 pm

Thom Emery

  • Karma: 2
Water Spray in a Water Smoker?
Interesting
#9 - March 14, 2008, 09:16:46 pm
Catering, Competition Cooking and Community Service

www.bbqthom.com

What Wood Jesus Q

SWestBBQ

  • Karma: 0
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
#10 - March 16, 2008, 07:37:22 am
« Last Edit: March 16, 2008, 11:49:28 am by Thom Emery »
Perfect Q = Tender succulent meat with a savory rub, cooked low/slow with aromatic wood. Sauce is just another condiment.

Weber Smokey Joe, 2 Weber Silver Kettles, Brinkman Smoke 'N Grill w/mods, New Braunfels Silver Smoker w/mods, Beginning my first UDS build.

barbedQ

  • Karma: 3
Careful spritzing oil in the WSM, if the spray is too fine it can create a fire if it you over do it.

#11 - March 16, 2008, 06:19:42 pm
Medium Spicewine; 2 NB Offsets; 2 WSM; 2 ProQ; 1 Peoria Cooker

jim

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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
#12 - March 17, 2008, 07:59:42 am

VisionQuest220

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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. 
#13 - March 17, 2008, 08:55:44 am
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jim

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They were wrapped in the Carlisle, that's what I figured that the heat was coming around the sides of the drip pan
#14 - March 17, 2008, 11:22:24 am

force

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How often did you spray them? or not?
#15 - March 17, 2008, 10:21:56 pm
Huge Fan of Mike (AZBarbeque)... He's My Hero..

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