Hi all,
Long story short. I was traumatized when I was a kid about cleaning the meat off of the bone. My Step-dad was a tyrant about this. Anyway some 35 yrs later I decided to take a shot at BBQing a small rack of ribs. I just cleaned off some of the fat and tried to get as much of the membrane as I could. Planned to do the 3-2-1 with the WSM running about 225 degrees. Well as it goes, best plan of mice and something of a newbie still with my WSM and still having problems with the actual temperature. So during the first 3 hours I was running more like 245 degrees. So after 2.5 hours pulled to put in the foil with some apple juice. Well dumb me left the cover off and all of the unlit kingsford lit up. So after 1 hr 15 min. I took the ribs back out of the foil cause now the temperature was running at 300 degrees and this is with all three intakes closed and the exhaust full open. Dang bones breaking through at this point so I am very careful about placing back on the grill and brushing on some Jack Danial's BBQ sauce with hickory flavoring.
Long story short, wife and I had some good ribs.
Now next weekend I have a long rack of ribs that will be cut down to smaller racks. I have one of those racks that will hold 6 racks of ribs vertical. Ok, this will be good for the 3 hour cook. And for the 1 hour to cook in the BBQ sauce. But what to do during the foiling? Can it be done vertically if I pay attention to where I roll up the edges? Or should I do it so I can lay the ribs down?
Thanks folks for your advice.
Paul a new rib convert. And to my step-dad, tough if I dont clean them just perfect.
Long story short. I was traumatized when I was a kid about cleaning the meat off of the bone. My Step-dad was a tyrant about this. Anyway some 35 yrs later I decided to take a shot at BBQing a small rack of ribs. I just cleaned off some of the fat and tried to get as much of the membrane as I could. Planned to do the 3-2-1 with the WSM running about 225 degrees. Well as it goes, best plan of mice and something of a newbie still with my WSM and still having problems with the actual temperature. So during the first 3 hours I was running more like 245 degrees. So after 2.5 hours pulled to put in the foil with some apple juice. Well dumb me left the cover off and all of the unlit kingsford lit up. So after 1 hr 15 min. I took the ribs back out of the foil cause now the temperature was running at 300 degrees and this is with all three intakes closed and the exhaust full open. Dang bones breaking through at this point so I am very careful about placing back on the grill and brushing on some Jack Danial's BBQ sauce with hickory flavoring.
Long story short, wife and I had some good ribs.
Now next weekend I have a long rack of ribs that will be cut down to smaller racks. I have one of those racks that will hold 6 racks of ribs vertical. Ok, this will be good for the 3 hour cook. And for the 1 hour to cook in the BBQ sauce. But what to do during the foiling? Can it be done vertically if I pay attention to where I roll up the edges? Or should I do it so I can lay the ribs down?
Thanks folks for your advice.
Paul a new rib convert. And to my step-dad, tough if I dont clean them just perfect.
