Re: Simmering Ribs
This is my smoker, offset style, not huge, but big enough:
I use charcoal briquettes in a similar fashion to the minion emthod, where I build a pyramid and then only light the top ones....once those begin to cool I start some more in my charcoal chimney and then toss those on.
I use a mixture of wood chips and chunks, I used to soak them however now I don't because I haven't notice any big difference.
Another one of the reasons i'm doing these ribs quickly (like 4-5 hours) is that i'm also cooking 2 beercan chickens in the same chamber....This way I can produce more food for the BBQ, running both the chickens and the ribs at about 250f avg for about 4-5 hours will do them both nicely, i'll watch them closely and will pull one off if it's done.
All in all I realize it's controversal, but I have some of these restrictions due to tiem constraints and the amount and different types of food that I want to do.
I'll be sure to update everyone on how it goes, and how my methods go, as the BBQ is Wednesday. (BTW the BBQ is a BBQ dedicated to CCR....so we've named it The CCRBQ, I'll let you all know how it goes)