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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-15-2013, 01:59 PM   #1
somevelvet
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Default Stuck at home sick. Side ribs on sale. What the hell, let's do this.

This will be the first time I've made side (or "spare" ribs I guess?) in my WSM... hell, it'll be the first time I've made any ribs at all. Thinking of doing the 3:2:1 or 2:1:1 methods I've read about here. Any advice from the masters? Will def update with pics as I go along...

(This is them, they're folded in half though.)

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Unread 10-15-2013, 02:04 PM   #2
Dadeo719
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Not much advice and def not a Master. I say 2:1:1 only because you get to eat them faster and I'm impatient.
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Unread 10-15-2013, 02:09 PM   #3
somevelvet
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Opening the package, this is what it looks like—any thoughts on what to do with the irregularly-shaped top bit?

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Unread 10-15-2013, 02:15 PM   #4
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Well those would be the tips. They have generously cut for you. So now your in a pickle. You could go longer on your rack and throw your tips on there and they will done a good bit before your ribs so you will have something to snack on. Man I shoulda got me some ribs too...
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Unread 10-15-2013, 02:18 PM   #5
somevelvet
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That's a very good call as I feel like these probably won't be ready till pretty late as I'm just getting around to firing up the smoker!
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Unread 10-15-2013, 02:38 PM   #6
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However you decide to cook them don't go by time alone. They aren't done until they pass the bend test.
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Unread 10-15-2013, 02:40 PM   #7
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Noted!
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Unread 10-15-2013, 03:13 PM   #8
somevelvet
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Any reason not to cut the big piece in half? It's just barely gonna fit on my 18.5, if it does at all.
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Unread 10-15-2013, 03:26 PM   #9
Dadeo719
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Should be fine. Or if I was you Id cut off one end probably on the small end and have more to snack on. IMHO.
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Unread 10-15-2013, 03:29 PM   #10
somevelvet
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Good idea but too late, I cut them basically in half. Blue smoke is happening and they are in the smoker!
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Unread 10-15-2013, 03:31 PM   #11
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Smoke on brother. Smoke on. Just put my "Veggies" on the grill my self.
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Unread 10-15-2013, 05:56 PM   #12
somevelvet
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2.5 hours in, feel like it's time to wrap. Here they are:



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Unread 10-15-2013, 06:29 PM   #13
somevelvet
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Another question: how early (or late) do you start slathering 'em with sauce? I'm guessing like, last 30 minutes of the third, non-foiled stage of the cook?
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Unread 10-15-2013, 06:34 PM   #14
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Quote:
Originally Posted by somevelvet View Post
Another question: how early (or late) do you start slathering 'em with sauce? I'm guessing like, last 30 minutes of the third, non-foiled stage of the cook?
Yes, if you sauce them at all. Make sure they show good pullback on bones and are tender between bones with a tooth pick 'fore you call em done!
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Unread 10-15-2013, 06:36 PM   #15
somevelvet
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I made a nice apple cider/ketchup/brown sugar/ginger/garlic sauce to go with 'em.
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