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Sunday baby backs mini wsm

post #1 of 17
Thread Starter 
It's Sunday again and the smoker is going with a rack of baby backs (cut in half to fit the mini).
I've got them at 225ish with some nice chunks of cherry in for the flavor today.

2 questions this round:

How is cherry for ribs?

Thinking about trying no foil - any suggestions?

Thanks!

Just on the smoke...

post #2 of 17
Cherry is great on ribs. Make sure you let us know how they turn out!
post #3 of 17

I love smoking ribs on cherry! Try a mix of pecan and cherry which is great too. 

 

As for foiling, it is a matter of taste and preference.

 

The 3-2-1 method gives fall off the bone pork that some people love.

 

Going without foil gives you the opportunity to cook and leave some chew.

 

Both are great and I do both methods depending on who I cook for. I do more unfoiled now as She Who Must Be Obeyed likes some chew but I foil for company as my friends seem to prefer it.

 

Try both as both are great!

 

Disco

post #4 of 17
Thread Starter 
I've done the pecan thing and love it. Just wanted to stop neglecting the other wood I've got laying around!
If I don't foil what's the time frame? I typically do the 2-2-1 and they are fall off the bone. Which ain't bad...

Currently have perfect TBS and it smells great! Temp is at 233
post #5 of 17
Quote:
Originally Posted by Gnarbrah View Post

I've done the pecan thing and love it. Just wanted to stop neglecting the other wood I've got laying around!
If I don't foil what's the time frame? I typically do the 2-2-1 and they are fall off the bone. Which ain't bad...

Currently have perfect TBS and it smells great! Temp is at 233

It really depends on the thickness of your ribs and the temperature you smoke at. I get pretty thin back ribs and they have been done in as little as four hours at 230 F but a reasonable rack usually takes 5 hours. If you want bite off the bone, push a toothpick in. If it goes in with resistance, it is bite off. If it goes in easily, it is fall of the bone.

 

Disco

post #6 of 17
Thread Starter 
They went on at 2pm and it's 3:11 now. Maybe I'll try the toothpick trick at 5:30. Or I might get scared and just foil them at 4... I'm confused. Maybe another beer will help my thought process. "Pit" temp is at 244. Still have perfect smoke.

Am I the only one who loves being "that neighbor"? You know the one who has delicious smells floating through the neighborhood. I know I've been on many a walk or bike ride and smell somebody's smoker or grill going and get mad that it's not me!
post #7 of 17
Quote:
Originally Posted by Gnarbrah View Post

They went on at 2pm and it's 3:11 now. Maybe I'll try the toothpick trick at 5:30. Or I might get scared and just foil them at 4... I'm confused. Maybe another beer will help my thought process. "Pit" temp is at 244. Still have perfect smoke.

Am I the only one who loves being "that neighbor"? You know the one who has delicious smells floating through the neighborhood. I know I've been on many a walk or bike ride and smell somebody's smoker or grill going and get mad that it's not me!

5:30 sounds like a great time to start testing. Another test is the bend test. If you bend it and the meat starts to splinter a bit is used by some. Foiling is always an option. As I say, I love both.

 

I live on an acreage on a mountain in the Canadian Rockies. Not a lot of smoke travelling between yards but I do have friends who "subtly" hint for invites. Does that make me "that guy"?

 

Open a beer for me.

 

Disco

post #8 of 17
Thread Starter 
Haha! You're definitely that guy Disco! Send a touch of that cool air this way. It's damn near 107* here with the heat index. Begging for one of these clouds to open up on me. Does the bend test work for a slab cut in half? I'm on a mini don't forget!

Beer is open for you. Better hurry before it gets warm!
post #9 of 17
Thread Starter 
I chickened out - I foiled. Oh well. At least I know they'll turn out decent. I hope!



post #10 of 17
Quote:
Originally Posted by Gnarbrah View Post

Haha! You're definitely that guy Disco! Send a touch of that cool air this way. It's damn near 107* here with the heat index. Begging for one of these clouds to open up on me. Does the bend test work for a slab cut in half? I'm on a mini don't forget!

Beer is open for you. Better hurry before it gets warm!

 

 

Quote:
Originally Posted by Gnarbrah View Post

I chickened out - I foiled. Oh well. At least I know they'll turn out decent. I hope!



We had temperatures in the 90's here for a couple of weeks. I'm glad that's over.

 

I guess you will have to drink my beer. Sorry about that.

 

There is nothing wrong with foiling and yes the bend test works with 1/2 rack of ribs.

 

Disco

post #11 of 17
Thread Starter 
10-4. Maybe I'll go no foil next go round. We'll see. I'm thinking spatchcock chicken next weekend. Have a new jerk recipe I want to try out. Couple more hours an they'll be coming off. I'll be sure to post Q view
post #12 of 17
Thread Starter 
Ended up delicious! It was a mix between fall off the bone and having some bite.

post #13 of 17
Nice looking ribs! I typically let them go unfoiled the entire cook. These minis are great little smokers!
post #14 of 17
Quote:
Originally Posted by Gnarbrah View Post

10-4. Maybe I'll go no foil next go round. We'll see. I'm thinking spatchcock chicken next weekend. Have a new jerk recipe I want to try out. Couple more hours an they'll be coming off. I'll be sure to post Q view

 

Jerk chicken! Terrific. Please post.

Quote:
Originally Posted by Gnarbrah View Post

Ended up delicious! It was a mix between fall off the bone and having some bite.

Terrific looking ribs!

post #15 of 17

Good show , now get brave and do them naked the whole cook.:biggrin:

 

I always do :

 

 

Have fun and . . .

post #16 of 17
Quote:
Originally Posted by oldschoolbbq View Post

Good show , now get brave and do them naked the whole cook.biggrin.gif

I always do :




Have fun and . . .

I usually wear clothes when I smoke...

Nice looking ribs!
post #17 of 17

:ROTF , Love the come back . . .

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