There's a storm brewin

[onoku]

I was gonna smoke some pork ribs today but alabama won't stop raining on me. Supposed to storm around noon then again at 3. I have no tent or umbrella... what do you guys think? Just go for it? If it rains hard how bad is it gonna get messed up?

Sent from my DROID X2 using Tapatalk 2

 

[forluvofsmoke]

Are you using your WSM? I'm not experienced with them, but if it's like my bullet smoker, a bit hotter fire should maintain temps fairly well, unless a major down-pour with a driving wind hits your area. You may want to have something non-combustible over your lid vent which still allows good flow, but keeps water from dripping inside so your dry rub remains intact and you can get a better looking bark. Cold water dripping on the meat will cause uneven cooking, to some extent, as well. Oh, if you can stagger the slabs so they're not under the vent, then that problem is solved.

If it gets too ugly outside and you get a couple hours of smoke to 'em, you can always transfer to the "O" to finish.

Eric

 

[onoku]

Thanks eric. Yeah I'm using my wsm. I should miss the noon storm so ill have smoke in them by the time the 3 o'clock one rolls around. If I end up throwing them in the oven do I stay with 2-2-1 method or do I need to change it up?

Sent from my DROID X2 using Tapatalk 2

 

[forluvofsmoke]

You're welcome,

ah, 2-2-1 does change things a bit. Here's what I'd do: if you get them foiled and hit the oven, the oven ride won't change anything, just run the same temps as you planned on for the second stage (monitor the oven rack temp with your probe if you can, as most ovens don't run exactly on the set temp). When you're ready to remove from the foil for open grate to finish, place them on a smoker grate (or some other form of open grate if the smoker grate is too large to fit in the "O")) to set over a large baking pan. This will simulate the open grate of your smoker, catch drippings, and allow for a somewhat reduced humidity for the ribs to reset the bark.

Note that most ovens don't ventilate nearly as much as some smokers, so the humidity during the open grate time may be a bit higher than you're accustomed to. Also, having the baking pan under the ribs (ribs elevated from the pan by the grate) can slightly increase the humidity during what would be the final stage.To compensate for this, you may want to reduce your foiled time by 25% or so (~30 minutes), then add this amount to your open grate bark-setting time. When setting the bark, you want lower humidity, so do what you can to achieve this. If you can't get the optimum conditions during simulation in the oven, you can make changes elsewhere in the stages of the 2-2-1.

Good luck!

Eric

 

[onoku]

You're the man, Eric. Thanks again.

Sent from my DROID X2 using Tapatalk 2