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How I start and use my WSM....
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...- kargov
- Post #156
- Forum: Charcoal Smokers
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Help with rib "bark"
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. -
Help with rib "bark"
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... -
Help with rib "bark"
- kargov
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Help with rib "bark"
I was planning on just doing 2-2-1 for both (with potential time added to the last hour if they're not showing as ready.) No good? -
Help with rib "bark"
This Saturday I'm finally trying the wet to dry method you've recommended. Going to do both foil and non-foil ribs to see the difference. -
When to sauce ribs? (When the typical cook-time isn't enough.)
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! :) -
When to sauce ribs? (When the typical cook-time isn't enough.)
Thanks! My understanding was that they were done at that point – but if that's the point I can mop on the sauce...sounds good! -
When to sauce ribs? (When the typical cook-time isn't enough.)
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... -
Smoking with Pea Gravel as the heat sink – Toxins?
Hey all, 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. Cheers.- kargov
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- Replies: 0
- Forum: Charcoal Smokers
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When to sauce ribs? (When the typical cook-time isn't enough.)
Interesting. 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. Cheers... -
When to sauce ribs? (When the typical cook-time isn't enough.)
Hey all, 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... -
First-time ribs: horrible, why? Main issue: no bark.
Sorry, Eric...just seeing this today. Thanks so much, think I'm clear on this now and can't wait to try it. Much appreciated! -
First-time ribs: horrible, why? Main issue: no bark.
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! -
First-time ribs: horrible, why? Main issue: no bark.
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...
