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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 12-31-2010, 11:41 AM   #16
cowgirl
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Quote:
Originally Posted by Dave Russell View Post
Hi Jeannie. What temp do you recommend for 'em if not foiling? Do ya still bacon grease 'em?

Happy New Year!
Hi Dave!
I like 225F and yes I still like to brush them with bacon drippings...

Hope you have a great 2011 too...Thanks!
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Unread 12-31-2010, 12:08 PM   #17
JD McGee
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Thanks for the reply, JD. Hope ya'll had a nice Christmas.

Is it worth the effort to start the slabs off with the rib tip side down in the rack, then flip after the rub sets? I'm just thinking of ways to try to get those rib tips to get fairly tender before you get much pull back and risk drying out the other ends of the ribs (not meaning ends of the slab, if you get what I'm sayin'.)
If you're only doing 2 or 3 racks on a WSM you can do 2 on top and one on the bottom grates. I cook @ 250-275 with a full pan of water...meaty side up...no flipping or foiling. I spritz with apple juice after 2 hours then every 1/2 hour till done. I usually glaze (both sides) about 30 minutes before I serve (that's when the ribs just start to weep...or tear).

Some folks like to foil after 2 or 3 hours 3-2-1 or 2-2-1 methods...personally I like my ribs fallin' off the bone and never felt the need to foil (other than beef ribs).

Christmas was great...nice and relaxing (for a change)! Good luck...and have fun!
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Unread 12-31-2010, 01:21 PM   #18
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I own a 22.5" WSM but I cook them the same way I cook any ribs:



















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Unread 01-02-2011, 05:36 PM   #19
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Thanks to all for the input.

I think I learned something on this cook. For some reason or another, I decided to half the largest slab that I put on the bottom grate. Well, I believe I'll be doing that way with all my slabs of untrimmed spares from now on. The heaviest end wasn't NEAR ready when the lighter end was, and besides, this way I'll be able to turn that skinny end away from the outside heat. I pulled both when they were tender, and they came out much better than the two puny slabs on the top grate.

Cooking at 250-275 w/ water per JD McGee worked out fine! I left the vents open the whole time, and simply tapped the cooker legs (used K) with my rubber mallet when I'd go outside to spritz 'em. Those tips off that heavier rack were mighty tasty!
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