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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-02-2010, 12:07 PM | #1 |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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Really low and slow spares in a wsm or a UDS
I don't smoke ribs too often, but was wondering how many of you guys prefer to smoke ribs below 225 and spritz often, like Mike Mills advocates in his book, Peace, Love and Barbecue.
It's been a while, but my BEST results BY FAR (tender and quite juicy) were with this method in my UDS using a foiled brinkman charcoal pan to diffuse the heat. I would cook 2 racks of St. Louis (sinew off) spares (about 4 lbs. each pre-trimmed) layed bone down below chicken leg quarters on the top grate, temp gauge at bottom grate in the 200 to 225 range, with 215 being the target temp, never turning any thing until time to start checking for doneness, which takes a LONG time (probably almost 7 hours if I remember correctly) using this method. Sorry, I wasn't good about taking good notes, but I am sure about everything else I mentioned. Per Mills suggestion, I checked ribs every 20 minutes. He seems to be suggesting spritzing and dusting with a little rub when the ribs would sweat. I just started spritzing with apple juice once the rub was set every 20 minutes or so. I know that in a lot of cookers this wouldn't work because it would be a roller coaster in terms of temps, opening the lid so many times, but I have been able to keep it low with the method described a few times as long as the weather was fair, and it was on the UDS with the pan over the coals. I don't really know what the key was, but this is what I did a few times, and the ribs were still my best yet by far. I'd like to get the same results with my new wsm, and I'm open to ANY suggestions, although I'd really not prefer using foil and margarine. Dr. BBQ has said that ribs done this low get done before the bark develops, but I liked the juicy, tender ribs over any of the ribs I've done at higher temps. Also, I learned that chicken is supposed to cook at higher temps to keep from drying out and to help the skin cook right. That's probably why I haven't cooked like this in a while (I don't really remember what the chicken skin was like), add to the fact that it's hard to keep temps that low and be squinting down below that top rack of chicken trying to hit the ribs with juice every 20 minutes or so...and time the chicken being done right before time to check ribs for doneness. Anybody got any similiar experiences, with or without the chicken? I wish I could get the same results with my wsm without chicken, and use the water pan. I'm wondering if the racks layed flat was key. Any thoughts? I'm telling ya, I've had some good ribs, and these were good. I'm just wondering if I can even do it again with the little wsm, and if the water pan will affect the texture of the surface of the meat. Sorry so long, and thanks for any feedback! Dave Russell |
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02-02-2010, 01:12 PM | #2 |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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Well, I guess I'm gonna try the 215 degree spares cook, minus the chicken, with the wsm in a week or so.....lay 'em flat, two on the top, one on the bottom, and water in the pan. Once the rub sets, I'll start spritzing every 20 to 30 minutes until done to see if I can keep 'em juicy like they have been with the method as described before. (Yeah, I know...that's not supposed to help any in keeping 'em juicy, but I don't know what did, as described in my first post.) Every time I've tried cooking hotter, they start losing that juicyness before getting tender, and I've never been happy with the texture when I foiled.
Nobody cooks ribs like Mike Mills anymore? |
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02-02-2010, 02:15 PM | #3 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I prefer in the 250 range myself.
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-02-2010, 02:25 PM | #4 |
is One Chatty Farker
Join Date: 10-06-08
Location: wading river, ny
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idk, too much looking and such, i like 250, i hang them, no spritz. 2 hrs or so til they weep, foil for about 45 min(johnny trig mod), than out to firm them up and glaze.
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L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel |
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02-02-2010, 03:43 PM | #5 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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I'm a 250 guy...no foil...I let 'em smoke for a couple of hours to set the rub then spritz every half hour or so until done. I glaze them at the same temp for about 15 minutes...then serve...
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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02-02-2010, 03:56 PM | #6 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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Are you saying you have the chicken on the top rack? If that is a yes don't! You don't want raw chicken dripping on the ribs. If not disregard.
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02-02-2010, 04:01 PM | #7 |
On the road to being a farker
Join Date: 01-28-10
Location: Farmingdale, NY
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Never tried them that low. I try to stick around 250 myself, but I guess there are plenty of ways to cooks ribs and they all work.
__________________
Mike [URL="http://www.theyankeerebels.com"]Yankee Rebels[/URL] |
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02-02-2010, 04:21 PM | #8 | |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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Quote:
I just put the chicken on not too long after the ribs so that the chicken was done long before the ribs, for obvious food safety reasons. Obviously though, chicken is best right off the pit...(although some of the best smoked chicken I've ever had was unglazed leg quarters that were smoked the night before along with a big 17 lb brisket my aunt had a local 'q joint cook for our family reunion, but that's another topic, altogether.)...So, that's one reason why I haven't done it like that anymore. All the ribs would disappear, but I'd have all this chicken left. Not a big problem, but I'm really wondering if the chicken drippings along with the frequent apple juice spritzing on ribs layed flat is what would keep them so juicey, or if it was because of the low temp as well. In case anyone's wondering, yes, the outside texture of the ribs was perfectly fine when done! Thanks for chiming in! Dave UDS, wsm, weber ots, char-griller |
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02-02-2010, 04:33 PM | #9 | |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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Quote:
Thanks, Dave |
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02-02-2010, 07:37 PM | #10 |
is one Smokin' Farker
Join Date: 12-03-09
Location: Long Beach, CA
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I have to agree, the best product comes from following the peace/love/bbq approach. I started with that, and pretty much stick to it. Not sure how to translate that to a WSM, but should be pretty easy. No water, temps at 215, and follow the book.
__________________
-elbows deep in someone else's misery. |
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02-02-2010, 07:47 PM | #11 |
Got rid of the matchlight.
Join Date: 01-31-10
Location: FL
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I use the WSM with the pan full of water and target temp of 225'. It takes about 5 hours to cook a slab, and I baste one time about halfway through. All ribs have come out very juicy and good so far.
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02-02-2010, 07:50 PM | #12 |
Babbling Farker
Join Date: 08-30-03
Location: Richmond, VA
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240 or so for me with no foiling...
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02-02-2010, 07:56 PM | #13 | |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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Quote:
Couple of queastions: Have you found laying 'em flat keeps moisture in better? How often do you spritz and when have you found is a good time to start the "20 minute check". Mill's just a little unclear about this in the book. Thanks for chiming in! Dave |
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02-02-2010, 08:17 PM | #14 | |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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Quote:
I looked back in my old log book this afternoon (I've been sort of hit and miss with it) and discovered that at some point in time, I started cooking ribs AT 225 and not keeping the temp BELOW 225, target 215 like Mills says to do. That sounds really nit picky, but I've been distracted by the other changes in technique: using a rib rack so I wouldn't need two racks, and not cooking leg quarters over the spares. In other words, I pretty much had changed three things at once, but was only thinking about the set-up, not the change in cooking temp. The results EVERY time weren't near as good as before, but you know how it is when you only do something every few months. My plan is to cook two layed flat on the top grate at 215, which will put the third slab on the bottom grate at about 200, with a full pan of water to make temp control easier. I'm gonna be sure to spritz with something or another at least every half hour after the rub sets and the ribs start sweating, or "weeping", as several on here have called it. The only departure from Mills technique as described in his book will be the water in the pan. If I'm not happy with the bark, I'll cook with an empty pan the next time. Thanks for your input! Dave UDS, wsm, ots, char-griller |
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02-02-2010, 09:13 PM | #15 |
is one Smokin' Farker
Join Date: 12-03-09
Location: Long Beach, CA
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I spray with strait apple juice every 30 minutes during the first 3 hours.
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-elbows deep in someone else's misery. |
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