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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 02-17-2010, 01:45 PM   #1
417bullelk
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Default Mods to the WSM then a family cook...

I made a couple of minor mods to my WSM. I added a couple temp gauges and installed the Guru eyelet(s) (Only 1 installed right now). Of course once the mods were done, I had to try it out. I had been wanting to make ribs for weeks, so we invited my brothers over and I was off to Costco.

Made 6 racks of baby backs. I did a little experimenting with 'em. I had been wanting to try the brown sugar / butter thing since seeing it on BBQ Pitmasters. A few of the racks I left in the rib rack for 4.5 hours with an occasional apple juice bath, no foil. A couple I foiled after 2 hours, and a couple a foiled with the brown sugar / butter trick.

WSM loaded, Minion method with Kingsford blue, 3 small/medium chucks hickory, 3 bottom vents 1/2 open, top vent 2/3 open, water pan foiled and filled with hot water.

Results -

2 racks cooked 4.5 hours at 225 top rack of WSM, no foil, apple juice spray, couple times in last 1.5 hours. Cooked until meat just started to pull away from ends.Family commented stronger smoke flavor (too strong some said), ribs were firm but tender, more like judges want, clean bite, meat stays on the bone.

2 racks - cooked with the 2-2-1 method, came out as expected, almost falling off the bone, milder smoke flavor, 1 rack sauced, 1 rack not, both got apple juice bath. Dang good eating.

2 racks - cooked 2.5 hours in the rib rack, apple juice bath twice, got pulled out of rib rack and placed in foil loaded with light brown sugar and squeeze Parkay, put more brown sugar on top of ribs with more squeeze Parkay, then sealed 'em up in foil. Put back in the heat for about an 2 hours. Temp rose to about 250 in WSM since some of the meat had been removed. Opened foil and WOW they looked great. Smell was incredible. These got sauced with Head Country Hot and some local stuff from The Barbecue Company - Free Range Red.

Now for the Rib pron...
Attached Images
File Type: jpg ribs1 (Medium).JPG (136.6 KB, 309 views)
File Type: jpg ribs2 (Medium).JPG (140.2 KB, 309 views)
File Type: jpg WSM Mods (Medium).jpg (32.5 KB, 310 views)
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Unread 02-17-2010, 01:49 PM   #2
Sooner21
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Quote:
Originally Posted by 417bullelk View Post
I made a couple of minor mods to my WSM. I added a couple temp gauges and installed the Guru eyelet(s) (Only 1 installed right now). Of course once the mods were done, I had to try it out. I had been wanting to make ribs for weeks, so we invited my brothers over and I was off to Costco.

Made 6 racks of baby backs. I did a little experimenting with 'em. I had been wanting to try the brown sugar / butter thing since seeing it on BBQ Pitmasters. A few of the racks I left in the rib rack for 4.5 hours with an occasional apple juice bath, no foil. A couple I foiled after 2 hours, and a couple a foiled with the brown sugar / butter trick.

WSM loaded, Minion method with Kingsford blue, 3 small/medium chucks hickory, 3 bottom vents 1/2 open, top vent 2/3 open, water pan foiled and filled with hot water.

Results -

2 racks cooked 4.5 hours at 225 top rack of WSM, no foil, apple juice spray, couple times in last 1.5 hours. Cooked until meat just started to pull away from ends.Family commented stronger smoke flavor (too strong some said), ribs were firm but tender, more like judges want, clean bite, meat stays on the bone.

2 racks - cooked with the 2-2-1 method, came out as expected, almost falling off the bone, milder smoke flavor, 1 rack sauced, 1 rack not, both got apple juice bath. Dang good eating.

2 racks - cooked 2.5 hours in the rib rack, apple juice bath twice, got pulled out of rib rack and placed in foil loaded with light brown sugar and squeeze Parkay, put more brown sugar on top of ribs with more squeeze Parkay, then sealed 'em up in foil. Put back in the heat for about an hour and 20 minutes. Temp rose to about 250 in WSM since some of the meat had been removed. Opened foil and WOW they looked great. Smell was incredible. These got sauced with Head Country Hot and some local stuff from The Barbecue Company - Free Range Red.

Now for the Rib pron...


Did the brown sugar ones taste as good as they looked or were a different kind preferred?
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Unread 02-17-2010, 01:57 PM   #3
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Now THAT'S a glaze. They look...gotta try that. ;)
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Unread 02-17-2010, 02:00 PM   #4
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Nice bones!

I use real butter on mine. I've been melting one stick of butter in a sauce pan. Then I add 1/2 cup of light brown sugar & 1/2 cup of honey. I combine this mixture without heat and pour over the slabs and then wrap. When doing a lot of slabs this method speeds up the process. The above quantities works well for 3 - 4 slabs.
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Unread 02-17-2010, 02:01 PM   #5
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The brown sugar ones were better. Everyone in the family liked them over the others. I have to admit, they were the best tasting ones I have done to date.
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Weber WSM...Finally!!
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Unread 02-17-2010, 02:14 PM   #6
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Thanks for sharing! Looks great!
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Unread 02-17-2010, 02:27 PM   #7
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Quote:
Originally Posted by Bogus Chezz Hawg View Post
Nice bones!

I use real butter on mine. I've been melting one stick of butter in a sauce pan. Then I add 1/2 cup of light brown sugar & 1/2 cup of honey. I combine this mixture without heat and pour over the slabs and then wrap. When doing a lot of slabs this method speeds up the process. The above quantities works well for 3 - 4 slabs.
That's a good idea, I may have to do another experiment!
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Unread 02-17-2010, 02:36 PM   #8
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Man, those look good. I wonder what would happen if you mixed some bacon grease in with that butter and brown sugar.
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Unread 02-17-2010, 02:45 PM   #9
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I use real butter too, have tried parkay squeeze, not impressed, i mite have to shig the 1/2 1/2 1/2 in a sauce pot from you thou, with a few other goodies tossed in!
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Unread 02-17-2010, 02:48 PM   #10
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Nice looking ribs you got there!
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Unread 02-17-2010, 04:05 PM   #11
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Thanks for sharing!

If they were too smoky for ya'll, cut the hickory back to one chunk with a couple chunks of some type of fruitwood. Some would say to cut it out altogether, but I'm here in Tennesse, so it's gotta have a little hickory to be bbq!

Looks good!
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Unread 02-17-2010, 04:11 PM   #12
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Quote:
Originally Posted by early mornin' smokin' View Post
I use real butter too, have tried parkay squeeze, not impressed, i mite have to shig the 1/2 1/2 1/2 in a sauce pot from you thou, with a few other goodies tossed in!
Try it! If you like it maybe you can PM me with the "other goodies" so I can try it your way. I was thinking of adding Tiger sauce and onion powder like Trigg supposedly does.
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Unread 02-17-2010, 06:48 PM   #13
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ill key everyone in, im not afraid to hide my secrets, i was gonna saute down some vidalia onions and fresh garlic, add butter, than sugar and honey, im a durkee's redhot guy so i was gonna use that instead of tiger sauce.
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Unread 02-17-2010, 07:01 PM   #14
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This may be a silly question here, but what Rub do you use before using the Trigg method?
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Unread 02-18-2010, 09:03 AM   #15
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Ive been liking birds and bones by the slabs, cant go wrong with plowboys yardbird on ribs, and simply marvelous is, well simply marvelous, on everything
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