First baby backs on the WSM. The good and the bad
Tossed a couple costco slabs on today to see how the wsm with a foiled water pan and 16 inch terra cotta saucer as the heat sink.
Ribs on top grate held steady at 250 in the past cooks was at 275 so it might have bought me 25 degrees which is fine.
The bottom of the ribs at the two hour mark were a little toasted and the top was drying so I do spritzed it a few times.
Pulled them around two hours with a decent bend in them foiled for 90 minutes.
Overall pretty awesome, but I still think there is room to improve on the top Texture and the bone side.
Any suggestions are welcome, I might try the water pan in my next cook I've just been putting it off since others don't use it and say it's messy.
Learning so much from you guys I just need more time to practice.
Illusive Brisket is next.