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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-11-2018, 07:26 AM | #32 |
is Blowin Smoke!
Join Date: 02-28-12
Location: Paramus New Jersey
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Ribs
Hi All Thanks for all your replies..You got me thinking must be the wood. By me using 4 different rubs and they all came out the same color, should eliminate the rubs?
Next time less cherry or switch to apple. Thanks Again DanB
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Rec Tec 590/WSM/CB Roti/Weber Hanging Rack\2 Mavericks/Therapan/Rib-O-Lator/Fireboard 2/KCBS. |
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Thanks from:---> |
10-11-2018, 09:08 AM | #33 | |
Full Fledged Farker
Join Date: 02-12-15
Location: Wentzville, MO
Name/Nickname : Cullen
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Quote:
- Simple sugar free rub. - No wood, only charcoal. - Foil or sand the water pan. Or even water. - Don't put your bones on until you reach desired temp and see NO exhaust. - If you are a temperature person, I would cook anywhere between 225 and 300. Adjust times based on size of the rack and temp. But I wouldn't open the lid for at least 3 hours for a 3lb rack. I think anything beyond this and you're adding variables again If these come out to your liking, I would start adding variables back in, in this order. - Rub - Wood. No splits though. WSMs benefit the most from chunks. - Heat sink(s) - Wrap vs no wrap. Butcher paper or foil. - Temp It's also important that you've named your WSM. If you haven't, that's prolly your problem right there. She needs an identity man.
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22" & 14" WSMs & OTS |
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10-11-2018, 09:37 AM | #34 | |
Full Fledged Farker
Join Date: 07-26-18
Location: Palmer, Alaska
Name/Nickname : Dave
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Good Luck! |
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10-11-2018, 09:47 AM | #35 |
Full Fledged Farker
Join Date: 02-22-14
Location: Chicago, IL
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Hey there. Just thought I’d let you know I had the same issue with you with my WSM. the following is what I started doing.
-WSM running at 275* (I let it run for an hour or hour and a half until I see its running “clean” or no smoke). -Put the ribs on. -Throw 1 chuck of wood...mostly use cherry, sometime apple. It should run light or “thin” smoke. -2.5 hours unwrapped. -.75-1 hour wrapped. Sometimes just ribs, sometimes butter, honey, brown sugar, etc. -15 to 20 minutes unwrapped to tighten up a bit. Use bamboo skewer to test tenderness. Results have been night and day. Untitled by C Lasko, on Flickr Untitled by C Lasko, on Flickr Believe it or not, none of those ribs were sauced. Just purchased rubs, all with sugar etc. like I said, I swear by this method with the WSM. |
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10-11-2018, 10:00 AM | #36 |
Full Fledged Farker
Join Date: 11-15-16
Location: Macon
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^^This guy gets it. For a rib cook a single fist size chunk of wood is all you need. Or two or three smaller pieces that equal one fist size chunk. Not a foot and a half long tree branch!
And hey Clasco - what rub are you using? Those look amazing!!!
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Why do people feel the need to list all their cookers in their signature? |
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10-11-2018, 10:08 AM | #37 | |
Full Fledged Farker
Join Date: 02-22-14
Location: Chicago, IL
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I almost exclusively use Meat Church. Absolutely love all their rubs. These ribs had a combo of Honey Hog, and then a light dusting of Honey Hog Hot. **I forgot to mention that in my water pan I use a foiled clay saucer. No water. |
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10-11-2018, 10:55 AM | #38 | |
is One Chatty Farker
Join Date: 06-04-18
Location: In the Matrix
Name/Nickname : Candice
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I like to smoke naked and add a glaze at the end of the cook. |
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Thanks from:---> |
10-11-2018, 11:14 AM | #39 |
is One Chatty Farker
Join Date: 10-21-14
Location: Olive Branch, MS
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It's not the sugar folks. It's too much wood. Don't confuse the message.
We use plenty of sugar on our WSM and if we add any more than 2 fist sized chunks of apple we get dark ribs. Everytime. Clasko those ribs look great! Nice job
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Meatcraft BBQ - Backyard Jambo Pit, 18 WSM, 22 WSM, 2 X Auber controllers |
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10-11-2018, 01:21 PM | #40 | |
is Blowin Smoke!
Join Date: 02-28-12
Location: Paramus New Jersey
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Ribs
Quote:
blue smoke to arrive. Thanks Dan
__________________
Rec Tec 590/WSM/CB Roti/Weber Hanging Rack\2 Mavericks/Therapan/Rib-O-Lator/Fireboard 2/KCBS. |
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