Yesterday I put on three racks of ribs for a few people coming over for dinner.
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I have to ask. How did you do it? I know a lot use the 3-2-1 method, but with my semi newly acquired 18.5 WSM I'm learning that most (if not all) things don't need that special treatment I used to have to do with my now departed offset. I don't even peek to mop them until 45 mins from finishing to cover them in a sweet style BBQ sauce so it caramelizes a bit.
These were done @ 225 for 5 1/2 hours. They were not wrapped in foil at all.
They were done on my WSM 22'5 smoker with a full water pan. I have wrapped
and not wrapped depending on how I happen to feel that day. These were also
spritzed several times with apple juice.
Nice! I have stopped using water after getting a pitmaster iq controller. I only use the pan to catch drippings now (w foil) and rumor has it thats optional too. But I like an easy clean up and I don't want the drippings to mess with the minion method and the clean smoke flavor. Nice work!
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WSM is a charcoal smoker but I don't use water in my MES - I get much better results without it!
I thought so too. Turns out everything is juicy and moist without it and I don't use nearly as much charcoal since I'm not boiling off water. Give it a try, or do what some others do - fill it with sand and cover with foil.