Second smoke. Memorial Day.

Discussion in 'Mini-WSM' started by gnarbrah, May 26, 2014.

  1. gnarbrah

    gnarbrah Meat Mopper

    Happy Memorial Day to all! Especially our vets!
    Made it off the lake just in time to beat the thunderstorm and fire some chicken and ribs up. Hope they turn out ok. I'm new at ribs...
    Last edited: May 26, 2014
  2. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Have fun and enjoy!

  3. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Id say your off to a great start!  How are you going to cook those ribs? 3-2-1?

  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Please post more pictures as you go along!

  5. gnarbrah

    gnarbrah Meat Mopper

    I started with all intentions of the 3-2-1 method but it ended up being more of a 2-1.5-.5 method. I have a funny feeling my cheapo brinkman thermo is a bit off. Even though I was a little hot most of the time. I'd guess about 275 on average. Put everything on around 2 and it's 7 now. Took the chicken off at 2 hrs then wrapped the ribs in foil for an hour or so. Then another 45 mins with no foil. They were pretty darn tasty if I may say!

  6. Looks good man!  [​IMG]   Yeah those therms are known for being off - that's why most of us use a remote therm like the Maverick ET-732 or similar to track temps. Nice smoke  [​IMG]
  7. timberjet

    timberjet Master of the Pit

    I had that same unit and the therm. was 50 degrees off. You might want to get a digital two probe unit.
  8. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    That clean bone = Great ribs.  Nicely done! 

  9. gnarbrah

    gnarbrah Meat Mopper

    Thanks! I'm actually pretty excited they turned out so good. Can't wait for leftovers at work tomorrow! My wife is getting me an Igrill mini for dads day and I'll pick up a second one. I hope they help! How do you set the probe for ribs? Doesn't seem like there's a lot of meat to stick it in...
  10. Most of us don't probe ribs & just go by the bend test or the toothpick test to tell when they're done  [​IMG]
  11. gnarbrah

    gnarbrah Meat Mopper

    Thanks! It was easy to clean the bones but tough to leave a few for lunch tomorrow!
    What's the bend / toothpick test? Ribs may just be my specialty. If not knowing how to cook them tastes that good I can't wait till I learn how to make them right!
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    For ribs, it is more about texture than internal temperature. I still use a probe but to keep track of the temperature of my smoker more accurately than the one that came with my smoker. If I am foiling, I go by the time the ribs are cooked before foil, in foil and after the foil. If I am not foiling I use a bend test to tell when they are done.

    In other words, the reason you need a probe for doing ribs is to keep your smoker at the right temperature.


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