So After trying diff versions of 3-2-1 , 5-6 hour low an slow ... No foil... Just haven't been quite satisfied with my cooks on the wsm the past year... Yea they were good, but just never the right profile I was looking for .... 3-2-1 was fall off the bone tender,and which most my friends loved .. But I was never happy with the the the texture of the meat and lack of char or crust on the outside ..nor the amount of sauce slathered on .... The 5-6 hour low an slow just seemed a little to dry no matter how much I spritzed ....so I went back to the way I used to cook on my kettle ..... Put 2. Racks of ribs with a salt ,pepper garlic,and cummin rub on the smoke at 275 on lump mesquite with a little kings comp ... The temps drifted to 300-325 most of the cook which took 3 hours ...At 1-1/2 hours in I started stacking and rotating the position every 15-20 min until I pulled them .. No need for spritzing as they were self basting... No pics of fancy plates nor sides ...they were cut and eaten as soon as I was done cutting .... Ribs ...No Fannn-cy Forks needed....just pig!! http://i1350.photobucket.com/albums/...ps7cb547de.jpg http://i1350.photobucket.com/albums/...ps720067b0.jpg
08-31-2013 07:33 PM
Looks great. Goes well with Big 10 football:grin:
08-31-2013 08:21 PM
Nice cook, i have also noticed my 26er out smoking my wsm.
08-31-2013 08:27 PM
Only one rack???
08-31-2013 09:33 PM
Originally Posted by LMAJ
Only one rack???
I know, right?! What did everybody else eat?:wink:
They look great!
08-31-2013 11:00 PM
He's showing you his "stacking" method...there are 2 rack on top of each other...that he flipped during the cook...different...looks good...Nice Job...
09-01-2013 07:15 AM
That's an interesting idea on the stacking - self basting, huh? I may have to try that.
09-01-2013 08:09 AM
09-01-2013 12:05 PM
Once the bark started forming , I stacked ... When I went out to spritz with juice and rotated the position ,spritz wasn't necessary ... I really love how these came out ... They had a nice tug but meat pulled from the bone cleanly .... I really had grown tired of eating ribs that had become sauce dependent and sweet ... I wanted ribs that the juice from the meat ran down your fingers .... Not sauce ... But that's just me, so from here I'm gonna experiment with some short foiling time buttered ,sugared and sauced,fall off the bone for my friends that like that style... But I'm keeping the high heat on the wsm for spares from here out... May try some baby backs this way too...
09-01-2013 12:12 PM
Love your style man... I cooked my LAST 3-2-1 method ribs on Friday. And I mean the LAST time I cook them that way. I know its probably great at comps but I can't stand the fall off the bone. I just want great texture, buttery bite... wam bam.