B
barbefunkoramaque
Guest
A friend just asked me a question about the weep method and I have been thinking about it.
Now I realize this may cause some problems and I really don;t talk about something new to others unless there is a video. The video usually gives a person a direct guideline to go by. The Video was shot this spring and was done by me impersonating Tony Montana for dramatic reasons and someone threw out the HUGE plate of bones for the "is this all there is man? eating? drinking? farking? sarking? and for what? so gew can't point your farking finbger and say look man, he da bad guy!" Well also, the video of the weep was not as detailed as I wanted (there is a certain frothy look to the weep I wanted to get on film).
I am wondering whether I should even open my mouth about the weep method because there are few that use it and most of those that do either have large rotisseries even bigger than mine, or static reverse pits like my 7000 lbs brazos. I never thought about this until a few minutes ago someone said something about ceramics. Now a little weber grill will lose its heat fast but a ceramic, especially if you cleanly loaded it you might have problems.
The weep method is done like this in my smoker. I smoke my ribs (and yes my rub is more elaborate than listed on here) hot and fast and somewhere between 3 and 5 hours they begin to weep, first around the edges then the whole thing' all over. That is when I shut my dampers, shut even my stacks and choke out the fire.... More on this later.
I maybe wait about 30 minutes to an hour before I pull them and either serve or rest.
For instance, I make sure before this point I have a clean fire and a fire so clean that shutting the dampers (this is an old Steamship term for closing both the vents and exhaust to choke out a coal fire) will not cause undo creosote smoldering. In other words... just before I check, I start stoking the fire and turning in any unburned fuel so it can make sure all I have is coals.... so in essence no bark, no wood that is not well blackened. If you have a charcoal fire I suppose you will need to poke those unburned briquets in the fire.
The second problem for the novice is.... over checking.... The purpose ot the whole thing is to get the ribs to that weep point as quick and efficient as possible without a loss of moisture. So constant checking for the weep woudl cause a couple of problems, one it would stop or reverse the weep if you keep letting too much cold air in, and also lose the moisture.
I have been doing it so long this way that guess what I use to KNOW without looking whether the ribs are weeping or not... sound! The sound of the juices dripping and sizzling.
Now on my Meat Mama 3000, the heat source is kinda to the rear a bit but I can hear some... but on the Brazos the diverter plate is right underneath the grate so its VERY accurate. On an offset.... there is no sound at all. On a ceramic I don't know, On a little weber, if the drip pan is empty it should make a sound.
Then there's temp.... If you don't smoke hot and fast the weep will happen but you won't hear nothin'.
I have decided that this method, which works great for old timers with big units (i said big units) may not work at all for smaller smokers.
HOWEVER
HOWEVER
HOWEVER
Maybe it can - just not like I do it because a rib cooked hot and fast until it sweats and the smallest rib turns in its meat can happen in anyone's smoker, I am just not sure about the choking out.
On my units, choke out the fire and the unit goes quickly down about 100 degrees and then slowly lowers.
Now I realize this may cause some problems and I really don;t talk about something new to others unless there is a video. The video usually gives a person a direct guideline to go by. The Video was shot this spring and was done by me impersonating Tony Montana for dramatic reasons and someone threw out the HUGE plate of bones for the "is this all there is man? eating? drinking? farking? sarking? and for what? so gew can't point your farking finbger and say look man, he da bad guy!" Well also, the video of the weep was not as detailed as I wanted (there is a certain frothy look to the weep I wanted to get on film).
I am wondering whether I should even open my mouth about the weep method because there are few that use it and most of those that do either have large rotisseries even bigger than mine, or static reverse pits like my 7000 lbs brazos. I never thought about this until a few minutes ago someone said something about ceramics. Now a little weber grill will lose its heat fast but a ceramic, especially if you cleanly loaded it you might have problems.
The weep method is done like this in my smoker. I smoke my ribs (and yes my rub is more elaborate than listed on here) hot and fast and somewhere between 3 and 5 hours they begin to weep, first around the edges then the whole thing' all over. That is when I shut my dampers, shut even my stacks and choke out the fire.... More on this later.
I maybe wait about 30 minutes to an hour before I pull them and either serve or rest.
For instance, I make sure before this point I have a clean fire and a fire so clean that shutting the dampers (this is an old Steamship term for closing both the vents and exhaust to choke out a coal fire) will not cause undo creosote smoldering. In other words... just before I check, I start stoking the fire and turning in any unburned fuel so it can make sure all I have is coals.... so in essence no bark, no wood that is not well blackened. If you have a charcoal fire I suppose you will need to poke those unburned briquets in the fire.
The second problem for the novice is.... over checking.... The purpose ot the whole thing is to get the ribs to that weep point as quick and efficient as possible without a loss of moisture. So constant checking for the weep woudl cause a couple of problems, one it would stop or reverse the weep if you keep letting too much cold air in, and also lose the moisture.
I have been doing it so long this way that guess what I use to KNOW without looking whether the ribs are weeping or not... sound! The sound of the juices dripping and sizzling.
Now on my Meat Mama 3000, the heat source is kinda to the rear a bit but I can hear some... but on the Brazos the diverter plate is right underneath the grate so its VERY accurate. On an offset.... there is no sound at all. On a ceramic I don't know, On a little weber, if the drip pan is empty it should make a sound.
Then there's temp.... If you don't smoke hot and fast the weep will happen but you won't hear nothin'.
I have decided that this method, which works great for old timers with big units (i said big units) may not work at all for smaller smokers.
HOWEVER
HOWEVER
HOWEVER
Maybe it can - just not like I do it because a rib cooked hot and fast until it sweats and the smallest rib turns in its meat can happen in anyone's smoker, I am just not sure about the choking out.
On my units, choke out the fire and the unit goes quickly down about 100 degrees and then slowly lowers.
