Using my 18.5 WSM to smoke 4 racks of baby back ribs. 2 racks are 4ish pounds each and 2 racks are 3ish pounds each. The two smaller ones came cut in half, the two larger are still whole. This will be my first attempt at smoking ribs and my first time using both cooking grates.
So far, I've removed the membrane (went well on two and not so well on two). They are currently in the fridge with a couple of different rubs.
My plan is as follows, but open to good suggestions
I will use the 2-2-1 method. I'm assuming that is the right plan for baby backs vs. 3-2-1.
I'll put the smaller ones already cut in half on the bottom rack. Open for debate as the 4 lbs ones might be better off there and try to control the temp at the lower rack to 225 and let the top rack be what it is. In reality, I'm not that good at controlling it so we are talking in theory here. I would probably have to cut them to get them on the smaller 2nd rack. I don't have a rib holder.
I'll smoke 2 hours spraying some apple juice two-three times. Move to foil for two hours, again spray with some apple juice, remove foil and return to smoker for last hour. I'll likely baste two with sauce during the last 20 minutes, but that will be a game day decision.
I'm hoping for fall off the bone type but will settle for done and tasty. My family will be there as well. They are not picky so either my wife or I will be the harshest critique. What is the right IT temp to shoot for before pulling them? I think I should be able to get a reading on the meatier ones.
I will likely need to wrap and hold them while other dinner fixings come together. I'm hoping less than 2 hours but don't want everyone standing around the smoker waiting on me so will go for done a little early in case they need more time. Will they keep cooking if wrapped tight in aluminum foil?
We are also having pulled pork from my first picnic I did yesterday that went well thanks to a similar thread I started on it!
I do love this site for advice and youtube for videos. It makes "learning" a lot easier compared to the school of hard knocks...where I get most of my life education.
So far, I've removed the membrane (went well on two and not so well on two). They are currently in the fridge with a couple of different rubs.
My plan is as follows, but open to good suggestions
I will use the 2-2-1 method. I'm assuming that is the right plan for baby backs vs. 3-2-1.
I'll put the smaller ones already cut in half on the bottom rack. Open for debate as the 4 lbs ones might be better off there and try to control the temp at the lower rack to 225 and let the top rack be what it is. In reality, I'm not that good at controlling it so we are talking in theory here. I would probably have to cut them to get them on the smaller 2nd rack. I don't have a rib holder.
I'll smoke 2 hours spraying some apple juice two-three times. Move to foil for two hours, again spray with some apple juice, remove foil and return to smoker for last hour. I'll likely baste two with sauce during the last 20 minutes, but that will be a game day decision.
I'm hoping for fall off the bone type but will settle for done and tasty. My family will be there as well. They are not picky so either my wife or I will be the harshest critique. What is the right IT temp to shoot for before pulling them? I think I should be able to get a reading on the meatier ones.
I will likely need to wrap and hold them while other dinner fixings come together. I'm hoping less than 2 hours but don't want everyone standing around the smoker waiting on me so will go for done a little early in case they need more time. Will they keep cooking if wrapped tight in aluminum foil?
We are also having pulled pork from my first picnic I did yesterday that went well thanks to a similar thread I started on it!
I do love this site for advice and youtube for videos. It makes "learning" a lot easier compared to the school of hard knocks...where I get most of my life education.
