MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 10-11-2018, 07:25 AM   #31
worktogthr
Full Fledged Farker
 
Join Date: 04-23-15
Location: Massapequa, NY
Default

I think they look damn good! If trying to improve the look for a competition I get it, otherwise, enjoy!
worktogthr is offline   Reply With Quote


Thanks from:--->


Old 10-11-2018, 07:26 AM   #32
DanB
is Blowin Smoke!
 
Join Date: 02-28-12
Location: Paramus New Jersey
Default 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
__________________
Rec Tec 590/WSM/CB Roti/Weber Hanging Rack\2 Mavericks/Therapan/Rib-O-Lator/Fireboard 2/KCBS.
DanB is offline   Reply With Quote


Thanks from:--->
Old 10-11-2018, 09:08 AM   #33
cullenbranson
Full Fledged Farker
 
Join Date: 02-12-15
Location: Wentzville, MO
Name/Nickname : Cullen
Default

Quote:
Originally Posted by DanB View Post
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
Maybe, maybe not. But I would limit or eliminate the moving parts here. There could be one or ten things going on. I would go from the ground up. Without getting into the "why" . . . ground being:

- 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.
__________________
22" & 14" WSMs & OTS
cullenbranson is offline   Reply With Quote


Thanks from: --->
Old 10-11-2018, 09:37 AM   #34
seakuv
Full Fledged Farker
 
Join Date: 07-26-18
Location: Palmer, Alaska
Name/Nickname : Dave
Default

Quote:
Originally Posted by cullenbranson View Post
Maybe, maybe not. But I would limit or eliminate the moving parts here. There could be one or ten things going on. I would go from the ground up. Without getting into the "why" . . . ground being:

- 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.
And that advice right there is straight out of the "Troubleshooting 101" textbook. Take complex systems (i.e. situations with many variables) back to their most basic level and then change things ONE Variable At a Time. Otherwise you can stay very busy chasing the issue and never get anywhere.

Good Luck!
seakuv is offline   Reply With Quote


Thanks from:--->
Old 10-11-2018, 09:47 AM   #35
Clasko2
Full Fledged Farker
 
Join Date: 02-22-14
Location: Chicago, IL
Default

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.
Clasko2 is offline   Reply With Quote


Old 10-11-2018, 10:00 AM   #36
dgaddis1
Full Fledged Farker
 
Join Date: 11-15-16
Location: Macon
Default

^^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!!!
__________________
Why do people feel the need to list all their cookers in their signature?
dgaddis1 is offline   Reply With Quote


Thanks from: --->
Old 10-11-2018, 10:08 AM   #37
Clasko2
Full Fledged Farker
 
Join Date: 02-22-14
Location: Chicago, IL
Default

Quote:
Originally Posted by dgaddis1 View Post
^^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!!!
Thanks! Appreciate the kind words.

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.
Clasko2 is offline   Reply With Quote


Thanks from: --->
Old 10-11-2018, 10:55 AM   #38
EyeBurnEverything
is One Chatty Farker
 
Join Date: 06-04-18
Location: In the Matrix
Name/Nickname : Candice
Default

Quote:
Originally Posted by cullenbranson View Post
I'm betting that at least two of those rubs, if not all, are almost all sugar, and probably brown sugar.

Nothing wrong with that, except you're trying to figure this out. If you're afraid to ditch the rubs for a test run, you might need to just start liking ribs with the color you're getting.

I think those bones look great though! Good luck.
Came to say exactly this. Too much sugar.

I like to smoke naked and add a glaze at the end of the cook.
EyeBurnEverything is offline   Reply With Quote


Thanks from:--->
Old 10-11-2018, 11:14 AM   #39
Right on Q
is One Chatty Farker
 
Right on Q's Avatar
 
Join Date: 10-21-14
Location: Olive Branch, MS
Default

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
__________________
Meatcraft BBQ - Backyard Jambo Pit, 18 WSM, 22 WSM, 2 X Auber controllers
Right on Q is offline   Reply With Quote


Thanks from: --->
Old 10-11-2018, 01:21 PM   #40
DanB
is Blowin Smoke!
 
Join Date: 02-28-12
Location: Paramus New Jersey
Default Ribs

Quote:
Originally Posted by Right on Q View Post
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
Hi All Next time I will use apple, maybe 2 small chunks, and also wait for the
blue smoke to arrive.
Thanks Dan
__________________
Rec Tec 590/WSM/CB Roti/Weber Hanging Rack\2 Mavericks/Therapan/Rib-O-Lator/Fireboard 2/KCBS.
DanB is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 05:49 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts