Fitting full slabs of ribs in the 18.5 is brutal. You can snake 'em in a rack...but when it gets to the foiling stage it's tough. I can fit max 4 slabs of baby-backs cut in half, and even then some get burnt as they're pressed against the edges.
Anyone figure out any space-saving techniques...
The foiled were 2-2-1 and still very dry.
The unfoiled still weren't done @ 5hrs, or even six. Little pull back, did the bend test and it was still too stiff, and they didn't budge much when I pulled against two bones.
But got it...always foil BBs. Will do.
Did the wet-to-dry / pea gravel method on 4 racks of baby-backs yesterday. 2 foil, 2 non foil. Held consistent at 225-250, bumping up to 275 for 10-15m in an attempt to caramalize sauce.
Pea gravel setup: foiled WSM water pan, filled win pea gravel a little under half way, covered with two...
Sounds good! Gonna make my own sauce, but I'll try the two thin layers on all but one, and one thicker layer on the one to see the difference.
Oh, and do you just sauce the tops or go fully around?
Thanks guys! :)
I thought it was difficult to measure temps on ribs given the little amount of meat – or am I mistaken? I suppose there's no visual indication, then. And thanks!
Thanks! I was having temperature issues the last time I smoked ribs (started at 275, ended at around 200 so I had to throw in the...
Trying a smoke this weekend in my WSM with pea gravel instead of water.
Curious if I can go ahead and buy any brand, or do I need to be worried about toxins of some sort? I'm looking at KING PEA GRAVEL specifically.
Do you find a difference in saucing after or before?
I'm looking for a carmelization. I find my bark is sometimes a tad soggy. I'm not sure if that's due to poor timing on saucing; too much rub; or the brown sugar, honey, & apple juice added during the foiling process.
I'm smoking baby-backs for the first time this Saturday. In the past, I've had trouble when smoking spares because I tend to put the sauce on at the wrong time. For example, if I'm doing 3-2-1, I'll put on sauce in the last 45m - 1hr. However, the times I've done this, the ribs just...
Oooh! I see. Foiled gravel in the water pan…set tin foil tin w/ water above.
Sorry—last question…how much gravel or sand are we talking? And…once foiled, it can be re-used over and over as long as it's clear of drippings?
Will attempt this next cook, thanks a bunch!
Got it...mostly. My confusion lies in how to setup the water-pan, as my other concerns I will simply adjust to as advised.
Do I line the inside of the water pan w/ foil? How do I separate the water from the pea gravel / sand? If it's mixed, how would I know when to add more water? Do either of...