Weeping Rib meathod on a WSM

[ssj4vinh]

Once the ribs start "weeping" I know I'm supposed to shut down the smoker by closing all the intake valves. But do I shut down the EXHAUST as well? This won't result in soot build up on my food/smoker etc?

On a side note, these ribs are gonna be done a bit early for dinner. Is there a good way to hold these ribs? maybe in foil in a warm oven? maybe around 150 degrees? Thanks

[HeSmellsLikeSmoke]

The problem you probably have is that your smoker doesn't have the thermal mass that Donnie's has so it will cool down way too quickly if you close all the vents as he does.

I leave the top vent open, but nearly close the bottom one for a while, then slowly close it a bit more in stages for a while to emulate the action of a heavy guage smoker being shut right down. I finally shut the top one to totally stop the fire.

Others may have different strategies.

Edit: This assumes you have a typical backyard smoker. If you have a heavy guage one, shut them both at once.

[caseydog]

Once the ribs start "weeping" I know I'm supposed to shut down the smoker by closing all the intake valves. But do I shut down the EXHAUST as well? This won't result in soot build up on my food/smoker etc?

On a side note, these ribs are gonna be done a bit early for dinner. Is there a good way to hold these ribs? maybe in foil in a warm oven? maybe around 150 degrees? Thanks

Once my ribs are done, I pull them off the WSM, wrap them in foil and a towel, and put them in a cooler until I am ready to serve them. They will stay hot for hours that way.

CD

[ssj4vinh]

Once my ribs are done, I pull them off the WSM, wrap them in foil and a towel, and put them in a cooler until I am ready to serve them. They will stay hot for hours that way.

CD

The problem you have is that your smoker doesn't have the thermal mass that Donnie's has so it will cool down way too quickly if you close all the vents as he does.

I leave the top vent open, but nearly close the bottom one for a while, then slowly close it a bit more in stages for a while to emulate the action of a heavy guage smoker being shut right down. I finally shut the top one to totally stop the fire.

Others may have different strategies.

Edit: This assumes you have a typical backyard smoker. If you have a heavy guage one, shut them both at once.

real good advice from both. pron to come :)

[HeSmellsLikeSmoke]

So what smoker are you using?

[El Ropo]

I let the ribs cruise till I hear the weeping subside, then start checking for doneness. When they pass the done test, I just pull em, foil and into the ice chest they go for an hour or more. Not exactly like PT's turorial, but they always turn out wonderful.

I'm using my UDS though, if I had a nice heavy metal smoker, I'd try to replicate PT's method.

[caseydog]

So what smoker are you using?

Seriously? :rolleyes:

CD :becky:

[NorthwestBBQ]

Ask Pitmaster T.

[HeSmellsLikeSmoke]

Seriously? :rolleyes:

CD :becky:

Well, if he has a heavy guage smoker like Donnie's Meat Mama or Brazos, and is cooking according to his method, I am interested to know that. Most of us don't and have to adapt.

[NorthwestBBQ]

Well, if he has a heavy guage smoker like Donnie's Meat Mama or Brazos, and is cooking according to his method, I am interested to know that. Most of us don't and have to adapt.

Still don't get it? The subject line says, "Weeping Rib meathod on a WSM." He is cooking on a WSM.

http://t1.gstatic.com/images?q=tbn:ANd9GcRuKGKhKn6RWwYU_1t-eBEzzDCqQx4ZS-A2BmfJRQyJ0EvN1Jft7sp9G7omZw

[HeSmellsLikeSmoke]

Still don't get it? The subject line says, "Weeping Rib meathod on a WSM." He is cooking on a WSM.

http://t1.gstatic.com/images?q=tbn:ANd9GcRuKGKhKn6RWwYU_1t-eBEzzDCqQx4ZS-A2BmfJRQyJ0EvN1Jft7sp9G7omZw

LOL :doh:

[Smoothsmoke]

LOL :doh:
:becky:

[ssj4vinh]

http://img208.imageshack.us/img208/8983/20111127151211685.jpg (http://imageshack.us/photo/my-images/208/20111127151211685.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)

Just before I started shutting the smoker down.

Sorry no pics of the final product, but the ribs turned out tender with a nice smoke ring (used a mojobrick for the first time). A bit salty for my taste though, and the bark was darker than I would've liked (I used yadbird)

[DirtyDirty00]

LOL :doh:


maybe he wasnt sure what size WSM he is using :laugh:

[Zin]

Can't fix stupid sorry!