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Rainy day 3-2-1 ribs

post #1 of 19
Thread Starter 

Got a bonus day off today, so I am playing with my pit.

 

I rigged up my stoker to my new offset. In the past, I used it with 18.5 WSM.

 

 

 

I put these 2 beauties on with the intention of doing a 3-2-1 cook:

 

 

 

I am about an hour and half into the cook, and it's definitely not as smooth holding temps as the wsm. I am thinking I might have to upgrade the fan size.

I am also struggling with vent...it's halfway open now, and it seems reasonably happy there.

 

I'll check back in a while...

post #2 of 19

Great start buddy!

 

Good luck!

 

Al

post #3 of 19
Thread Starter 

Thanks Al!

 

After two hours:

 

 

Pretty satisfied with that. Sauced and wrapped them.

 

I am definitely going to put together a wire mesh basket, which I think will help with maintaining a smooth temp range. Also, going to run it with the vent fully open for the next two hours, to see how it goes.

 

back in a couple...

post #4 of 19

:popcorn

 

Al

post #5 of 19

Looks good so far

Richie

post #6 of 19

is it ok to have lick marks on a computer screen???  Looking/lickin good

post #7 of 19
Thread Starter 

Ha! Thanks for following guys!

 

Gaining on it..

 

 

Still a ways to go, as far as tenderness goes..starting to get bendy  :)

 

 I un-stokered it and went back to stick burning...I like the heat and smoke better and I would rather be burning wood.

 

Dinner is at 5ish!

post #8 of 19

Looking better each photo!

 

Al

post #9 of 19
Thread Starter 

here is the final product, glazed up and looking purdy:

 

 

Up close and personal:

 

 

They are resting now, pics of some sliced to come in a little while. :439: 

post #10 of 19
Thread Starter 

Today's lessons:

 

1. Stoker...nope, nope, nope. 

 

I really wasn't a fan of the smell of the smoke, the occasional dips, etc. I am sure I could tweak the process to make it work, but I really like the quality of the heat and smoke that comes from burning splits.

 

2. This smoker seems to thrive in the 250 - 300 range. I can, with strict attention, keep it there without any problem. I now understand why Aaron Franklin recommends 275. It really seems like the sweet spot for a stick burner.

 

 

Thumbs Up 


Edited by KeithA - 3/28/16 at 4:18pm
post #11 of 19
Thread Starter 

Definitely didn't nail tenderness, although it was close. My temp control was a mess and it showed. Flavor was good, especially when served with a side of buttered Portuguese sweet bread!

 

 

Thanks for reading!!

post #12 of 19
Thread Starter 

one more pic:

 

post #13 of 19

Nice smoke ring,did you probe them to see if they were tender?

Richie

post #14 of 19
Points Sir! Good info and nice q view. I never thought why, but I stopped trying to keep my horizontal offset below 275 too. Looks like a great way to spend a rainy day off!
post #15 of 19
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Nice smoke ring,did you probe them to see if they were tender?

Richie


Sure did Richie...I used a toothpick and I knew they weren't quite there, but it was getting late and the object of the exercise was to test out the stoker, so I wasn't too worried if they weren't perfect. I like them when they tear in the middle, definitely not falling of the bone, so I erred on the side I prefer. They were definitely bite through, just a tad extra chew. As I said, the stoker was all over the road (my fault, not the unit), so I just wanted to finish things up.

 

Thanks for commenting!

post #16 of 19
Thread Starter 
Quote:
Originally Posted by bauchjw View Post

Points Sir! Good info and nice q view. I never thought why, but I stopped trying to keep my horizontal offset below 275 too. Looks like a great way to spend a rainy day off!


Thanks!

 

Yeah, it definitely seems grouchy at the lower temps!

post #17 of 19
Quote:
Originally Posted by KeithA View Post
 


Sure did Richie...I used a toothpick and I knew they weren't quite there, but it was getting late and the object of the exercise was to test out the stoker, so I wasn't too worried if they weren't perfect. I like them when they tear in the middle, definitely not falling of the bone, so I erred on the side I prefer. They were definitely bite through, just a tad extra chew. As I said, the stoker was all over the road (my fault, not the unit), so I just wanted to finish things up.

 

Thanks for commenting!

Keith I know how it can be trying to work the heat.I did a brisket on Thursday with 20 plus MPH wind.I thought I left a point behind before,but it didn't show.Ya got it now I love that color

Richie

post #18 of 19

Don't know about tender but these ribs look great!

 

Disco

post #19 of 19
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

Don't know about tender but these ribs look great!

 

Disco


Thanks a lot, Disco!

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