BecknCO
Knows what a fatty is.
- Joined
- Jun 18, 2013
- Location
- Denver, CO
Hey all -
I've been researching this site, the road map, and amazing ribs, and my head is spinning with all the info. I'm just not sure how to go about this with the mini wsm with so many different pits being used and so many different approaches. I feel like if I just ask you guys who have done this exclusively on the mini wsm, I can narrow down my approach and technique.
I made a small 2.5lb one on the 22.5 OTS a few months ago and it turned out like friggen jerky. Quite frankly, I'm having people over and I'm scared I'm going to look like an idiot (more than usual).
I picked up an expensive azz berkshire bone in butt at Whole Paycheck that's about 4.25lbs (biggest they had), and some stuff for ABT's. I have all day tomorrow to do this on this mini wsm, but I'm not sure what temps to run, when to foil etc. I'd like to get done around 6-7pm, and I'm just plain scurred that I'm going to screw up this $20 hunk o' piggy.
Here are a couple questions I have so far for those that have done this on the mini wsm (also general questions because I haven't pinned down my plan yet):
- Should I let the rub sit overnight? (not planning to inject)
- When should I start and what temps are recommended? (not planning on using a water pan unless you guys convince me otherwise)
- The butt's definitely got to go on the top rack due to space and the ABT's on the bottom - when should I throw the ABT's on?
- Foil when it hits the stall? I think I really want to try this since my last one I did not and it came out like leather despite using two water pans on the kettle.
- If I do foil at the stall , what temp should I be running the pit at?
- After it's done, how long in foil (does using an oven instead of a cambro make a difference?
Thanks so much in advance for helping a true patio pariah and overall noob!
I've been researching this site, the road map, and amazing ribs, and my head is spinning with all the info. I'm just not sure how to go about this with the mini wsm with so many different pits being used and so many different approaches. I feel like if I just ask you guys who have done this exclusively on the mini wsm, I can narrow down my approach and technique.
I made a small 2.5lb one on the 22.5 OTS a few months ago and it turned out like friggen jerky. Quite frankly, I'm having people over and I'm scared I'm going to look like an idiot (more than usual).
I picked up an expensive azz berkshire bone in butt at Whole Paycheck that's about 4.25lbs (biggest they had), and some stuff for ABT's. I have all day tomorrow to do this on this mini wsm, but I'm not sure what temps to run, when to foil etc. I'd like to get done around 6-7pm, and I'm just plain scurred that I'm going to screw up this $20 hunk o' piggy.
Here are a couple questions I have so far for those that have done this on the mini wsm (also general questions because I haven't pinned down my plan yet):
- Should I let the rub sit overnight? (not planning to inject)
- When should I start and what temps are recommended? (not planning on using a water pan unless you guys convince me otherwise)
- The butt's definitely got to go on the top rack due to space and the ABT's on the bottom - when should I throw the ABT's on?
- Foil when it hits the stall? I think I really want to try this since my last one I did not and it came out like leather despite using two water pans on the kettle.
- If I do foil at the stall , what temp should I be running the pit at?
- After it's done, how long in foil (does using an oven instead of a cambro make a difference?
Thanks so much in advance for helping a true patio pariah and overall noob!