Posted: 1/1/2011 5:00:39 PM EDT
Well I went with the ribs. Let me illustrate my experience using Unique1's method.
I need practice... |
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How long were they on the pit? How did they taste? they look like they could have been on quite a bit longer, those are some meaty looking racks but; they lack a distinct smoke ring, the color of the racks seem light mine usually turn out darker, it looks like the fat still hasnt really melted down from the cross section picture and the meat still hasn't pulled away from the tips of the bones. I also coat my ribs pretty liberally with rub starting the day before and they sit in the fridge. gives the time for the salt and sugar to do thier magic with the meat. I just took 4 packs of ribs out of the freezer and will smoke them monday and take pics when i do it. Sorry please take it as a litle constructive critque it took me a few times before i was happy.
I should have mentioned this site the other day, great resource for ribs. http://www.amazingribs.com/ Where did you get those rib racks? im digging them, much better spacing than mine and built better. |
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Quoted:
How long were they on the pit? How did they taste? they look like they could have been on quite a bit longer, those are some meaty looking racks but; they lack a distinct smoke ring, the color of the racks seem light mine usually turn out darker, it looks like the fat still hasnt really melted down from the cross section picture and the meat still hasn't pulled away from the tips of the bones. I also coat my ribs pretty liberally with rub starting the day before and they sit in the fridge. gives the time for the salt and sugar to do thier magic with the meat. I just took 4 packs of ribs out of the freezer and will smoke them monday and take pics when i do it. Sorry please take it as a litle constructive critque it took me a few times before i was happy. I should have mentioned this site the other day, great resource for ribs. http://www.amazingribs.com/ Where did you get those rib racks? im digging them, much better spacing than mine and built better. They were on for 4.5 hours. I had some trouble getting the WSM to keep temperature half way through the process. It was way low and I had to scramble to get it back up. They were cooked all the way through but could have been on there a while longer I guess. As I said before I need practice as this was my very first time. Also they did get "steamed" for two of those hours" so a normal look I assume would not be there. The smoked flavor was surely there. They tasted great. The ribs came from Franks market. Things to remember for next time: more coals in the base ring use a different rub (this one was meh) use a better foil for steaming the ribs |
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Quoted:
Are those the rib racks Unique1 recommended? Menards maybe? nope, ace hardware, they are the weber brand. I had a gift certificate there from a buddy and bought a few things. I found that they have 30 lbs of hardwood coal for $12 too. But I used kingsford this time. |
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Quoted: Quoted: How long were they on the pit? How did they taste? they look like they could have been on quite a bit longer, those are some meaty looking racks but; they lack a distinct smoke ring, the color of the racks seem light mine usually turn out darker, it looks like the fat still hasn't really melted down from the cross section picture and the meat still hasn't pulled away from the tips of the bones. I also coat my ribs pretty liberally with rub starting the day before and they sit in the fridge. gives the time for the salt and sugar to do their magic with the meat. I just took 4 packs of ribs out of the freezer and will smoke them Monday and take pics when I do it. Sorry please take it as a little constructive critique it took me a few times before I was happy. I should have mentioned this site the other day, great resource for ribs. http://www.amazingribs.com/ Where did you get those rib racks? im digging them, much better spacing than mine and built better. They were on for 4.5 hours. I had some trouble getting the WSM to keep temperature half way through the process. It was way low and I had to scramble to get it back up. They were cooked all the way through but could have been on there a while longer I guess. As I said before I need practice as this was my very first time. Also they did get "steamed" for two of those hours" so a normal look I assume would not be there. The smoked flavor was surely there. They tasted great. The ribs came from Franks market. Things to remember for next time: more coals in the base ring use a different rub (this one was meh) use a better foil for steaming the ribs 7/10  3-2-1 does not equal 4.5 hours  Gotta go with what Rugger said. Cooked, but definitely not done. It looks like you hit the 3 hour mark initially. Looks great at that stage. I almost had tears in my eyes when I saw those pics. Did I mention before the "2" stage you really have to seal those ribs up with the apple juice in them. Seal them tight. And DO NOT LIFT THE LID!!! Two hours in the apple juice, after steaming then ONE MORE HOUR out of the foil back on the grille. The fat wasn't rendered at all. The meat should lightly tug off the bone. If you lift one end of the rack, somewhere in the middle the meat should rip from the weight. Remember: "If you're lookin', you aint cookin'!!! You lose all the heat whenever you lift that lid. And watch putting it on the corner of your deck, too much wind wreaks havoc!USE MORE RUB!!! I coat mine so much you can't see the meat. I haven't done what Rugger said, coat them the night before, but you can bet your ass I will try it now. Makes sense. winter is tougher to smoke ribs, because of heat loss. Don't be afraid to fill that ring on a winter day. You wont waste coal. If you fill it enough for a ten hour cook and you have 3-4 hours of coals left when you're done, Close all the vents, it will go out. Nothing wasted. Please don't take this as anything remotely negative. It isn't meant to be. What you made would be passable ribs to a lot of people. Now take it to the next step, ribs that everyone would kill to have. And will talk about every time they see you. You were almost there. So close! I'll never forget my first time using the WSM. I was on the phone every 30 minutes with my buddy Clark. Thank God he kept telling me to watch the thermometer and NOT life the lid! He saved my butt. (as I was cooking butts!) You did a great job and I would be ever so happy to bbq with you any time! It gets easier!!! I'm thinking this summer, you, me and rugger, three WSM's and some beers. We could cook a TON of meat and serve these philistines some proper food!!! |
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I wasnt lifting the lid except when changing the ribs for the next step. I somehow lost temp in the middle of the apple juice steaming.
I do need to seal the foil better because I surely know i lost juice. They did taste great though. The smoke flavor was strong and we all loved it. I do need to find a better rub though, this one was bland, i need one with either some sweet in it or some kick. |
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Try some of the Weber spices at any Sams Club. They work. If you want hotter, add some cayenne to your rub. Or you can buy some chinese hot pepper oil. Rub your ribs down with that before you add the actual rub. Works too. Sweeter? Add some honey the last 10-20 minutes. Doesn't take a lot. It will darken your ribs up. Controlling temp during the winter is not easy. Any wind hitting those vents can do funny things. Might put the coals out, or just the opposite, spike your temps well over 300. I have a couple of pieces of plywood I set against my railing. Works. What were you seeing temp-wise? Just curious. |
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Quoted: Quoted: Man I love rib porn... Way to go! "Rib Porn"  This is almost better than regular porn. Almost.  OK, I guess I am officially on the lookout to pick up one of these smokers!! Yes you do. Check Craigslist DAILY. One will pop up. Let me know what part of the state you're in, I'll look too. Not sure if I should post pics, but I fired up the smoker a few minutes ago... Ribeyes, taters in foil and HUGE shrimps. |
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Quoted:
. What were you seeing temp-wise? Just curious. Well I got it started and it took pretty good. I saw 220 with no problems. So I put the ribs on quickly, and then threw the wood on the coals. It started smoking right away and the temp was around 220-225. I had one vent on the bottom open as it was pretty windy out. The one top vent was open the whole time. It held 225 when i put the ribs in foil for the first hour the second hour it dropped to 170-180 So I scrambled and put more coal in and opened up one of the closed bottom vents half way. I checked 30 mins later and it was only to 200 so I opened up the 3rd bottom vent half way. Check it 30 mins later and 225 all the way to the end. I am going to put in more briquettes next time and i am going to move it closer to my grill for some wind protection. The rub i used could have used a hint of brown sugar i think. |
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Quoted: yes you should post pictures Started out with two really nicely marbled ribeyes. 1/4 cup red wine, 1/4 cup marsala vinegar, 1/4 cup olive oil and spices. Soaked for 30 minutes.  Bread that get's smoke time too.  about 320  sitting in smoke... lower rack, no water pan.  No time to get all the guns out, I am HUNGRY! plated.  Anyone hungry?? Nice hickory smoke too.  |
This HTF is addictive. First the EBR's, now a smoker !!
