hey Y'all,
Over the holiday i scored two slabs of st louis ribs labeled Swift at WD. for $1.99
The first I did, and might possibly been under the influence. Did 3-2-1 wrapped, and while tasty pissed me off the fell off th bone. I've been going round with some nimrods on a WSM Facebook group who are "experts" on everything from charcoal, added do dads, from Hunsacker and the like.
Yesterday I decided to go back to basics. My rub, membrane removed, medium pile of Blue bag, minion start with 1/3 chimney, three medium chunks of apple. WSm took it's time getting to temp, water bowl 2/3's full which i don't mind as i wasn't on a schedule. ttop vent open, one bottom cracked. ran at about 223. add chunks when temp was almost there. made for a nice TBS.
about 4.5 hours, one or 2 spritz. mopped at 4 hours when they had a bend. total cook til off 5 hours.
New rule... no more "candy" in the morning before cooking.
FWIW probably won't buy Swift again unless dirt cheap.
Over the holiday i scored two slabs of st louis ribs labeled Swift at WD. for $1.99
The first I did, and might possibly been under the influence. Did 3-2-1 wrapped, and while tasty pissed me off the fell off th bone. I've been going round with some nimrods on a WSM Facebook group who are "experts" on everything from charcoal, added do dads, from Hunsacker and the like.
Yesterday I decided to go back to basics. My rub, membrane removed, medium pile of Blue bag, minion start with 1/3 chimney, three medium chunks of apple. WSm took it's time getting to temp, water bowl 2/3's full which i don't mind as i wasn't on a schedule. ttop vent open, one bottom cracked. ran at about 223. add chunks when temp was almost there. made for a nice TBS.
about 4.5 hours, one or 2 spritz. mopped at 4 hours when they had a bend. total cook til off 5 hours.
New rule... no more "candy" in the morning before cooking.
FWIW probably won't buy Swift again unless dirt cheap.
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