IrondeQuer
Knows what a fatty is.
I tried the BRITU (Best Ribs In The Universe) method for the first time yesterday to cook up some baby backs. Flames were lapping up the sides of the WSM wall when I put it together after getting all the coals ashed over and the wood burning.
I have to say, I felt a bit uncomfortable using this method. Most of what I have learned from the Brethren says it's best to control the pit temp on the way up. It took just about two hours to get the temp where it needed to be to start cooking after the initial spike of over 350. And then, it was a problem to maintain.
Is there something special with the technique? Is there a reason the ribs would cook differently if they were cooked at 225 as the cooker warmed up and then brought up to 275 to finish?
Mind you, I'm not arguing with the results. The ribs were tender and tasty, so in some way the method certainly does make sense.
But I'm wondering if there are there better methods for making consistently good ribs.
I have to say, I felt a bit uncomfortable using this method. Most of what I have learned from the Brethren says it's best to control the pit temp on the way up. It took just about two hours to get the temp where it needed to be to start cooking after the initial spike of over 350. And then, it was a problem to maintain.
Is there something special with the technique? Is there a reason the ribs would cook differently if they were cooked at 225 as the cooker warmed up and then brought up to 275 to finish?
Mind you, I'm not arguing with the results. The ribs were tender and tasty, so in some way the method certainly does make sense.
But I'm wondering if there are there better methods for making consistently good ribs.
