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Old 08-31-2013, 06:59 PM   #1
Knows what a fatty is.
luv2putt's Avatar
Join Date: 06-11-13
Location: Benicia Ca
Default College football and ribs

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 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!!

wsm 22,summit 650, 22" kettle, 3 tap kezzer...and a smokin blue thermopen
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